Cauliflower Tikka Masala
Tender cauliflower florets are simmered in a fragrant and creamy tomato-based tikka masala sauce rich with warming Indian spices. This hearty vegan version is just as satisfying as the classic chicken dish and pairs beautifully with basmati rice or warm naan.
A fragrant and creamy vegan tikka masala featuring tender cauliflower in a rich spiced tomato sauce.
Nutrition per serving
Ingredients
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Spices
Instructions
Roast the Cauliflower
Preheat your oven to 425 degrees Fahrenheit. Toss the cauliflower florets with one tablespoon of coconut oil and half of the tikka masala spice blend. Spread on a baking sheet and roast for 20 minutes until charred at the edges and tender. Roasting the cauliflower adds essential depth to the final dish.
Build the Sauce Base
While the cauliflower roasts, heat the remaining coconut oil in a large deep skillet over medium heat. Add the diced onion and cook for 8 minutes until deeply golden and soft. Stir in the remaining tikka masala spice blend and cook for 1 minute until the spices bloom and become fragrant.
Simmer the Sauce
Pour the crushed tomatoes into the skillet and stir well to combine with the spiced onion base. Simmer the sauce over medium-low heat for 10 minutes, stirring occasionally, until it darkens slightly and thickens. Pour in the full-fat coconut milk and stir until the sauce is smooth and creamy.
Add Cauliflower and Finish
Add the roasted cauliflower florets to the creamy tikka masala sauce and stir gently to coat every piece. Simmer together for 5 minutes to allow the cauliflower to absorb all the flavors. Taste and adjust seasoning with salt. Serve over basmati rice with fresh cilantro and naan bread.
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