Cauliflower Tikka Masala

Cauliflower Tikka Masala

FAQ

Chef’s Tips

•  Roast the cauliflower well: Let it get golden with a few crispy edges, that caramelization adds a lot flavour to the dish.
• Bloom the spices: Cooking the spices in oil for about a minute brings out their aroma and deepens the sauce.
• Use full-fat cream: It creates the classic rich tikka masala texture. Coconut cream also works well for a dairy-free version.
• Let the sauce simmer: A gentle simmer helps the tomatoes, spices, and cream meld into a smooth, balanced sauce.
• Taste before serving: A small pinch of salt or sugar at the end can round out the flavours.

Cauliflower Tikka Masala

Wife with the Knife

This cauliflower tikka masala is rich, creamy, and packed with warm spices. Roasted cauliflower soaks up a velvety tomato-cream sauce fragrant with garam masala, cardamom, and paprika. Perfect for a cozy weeknight dinner or feeding a crowd. Serve it with steamed rice or naan bread and watch it disappear.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dinner, Main Course

Cuisine Indian

Servings 4

Ingredients

  

• 1 medium onion finely chopped
• 3-4 cloves garlic crushed
• 2 tsp ginger grated
• 2 tsp garam masala
• 2 tsp paprika
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• ½-1 tsp chili powder adjust to taste
• ½ tsp ground cardamom
• 2 cans 400 g crushed tomatoes
• 2 tbsp tomato paste
• 1 cup heavy cream or coconut cream for dairy-free
• 2 tbsp butter or oil for dairy-free
• 1-2 tsp sugar
• Salt and pepper to taste

Instructions

 

• Preheat oven to 390°F (200°C)
• Cut cauliflower into florets and chop the stalk into bite-size pieces.
• Toss cauliflower with oil, garam masala, chili powder, coriander, turmeric, and salt. Spread on a baking tray and roast for about 30 minutes, until golden and tender.
• While the cauliflower roasts, heat a little oil in a pan. Sauté the onion until soft and translucent, about 4–5 minutes. Add garlic and ginger and cook for another 30 seconds.
• Add garam masala, paprika, coriander, cumin, turmeric, chili powder, and cardamom. Cook for 1 minute until fragrant.
• Stir in crushed tomatoes and tomato paste and simmer for 5 minutes.
• Stir in cream and sugar. Simmer gently for 10 minutes, then taste and adjust seasoning with salt and pepper.
• Add the roasted cauliflower and butter, stirring to coat. Simmer for 5–10 minutes to let the flavors meld.
• Garnish with fresh cilantro if desired.
• Serve hot with steamed rice, naan, or your favorite grain.

Notes

• Roast the cauliflower a little longer if you want deeper caramelization and crisp edges.
• Don’t skip the roasting step: It adds a ton of flavor and keeps the cauliflower from going mushy in the sauce.
• Reduce the chili powder for a milder version, or add a pinch of cayenne if you want extra heat.
• Coconut cream works great for a dairy-free version and still gives you a rich, silky sauce.

 

Storage

• Leftovers taste even better the next day as the flavors continue to develop.
• Fridge: Store the cauliflower and sauce together in an airtight container in the fridge for up to 3–4 days.
• Freezer: Store in a freezer-safe airtight container for up to 2 months (the cauliflower may soften slightly after thawing).

 

Reheating Tips

• Stovetop (best option): Reheat gently over medium-low heat, stirring occasionally. Add a splash of water or cream if the sauce thickens too much.
• Microwave (quick):
  Heat in 30–45 second intervals, stirring in between for even heating.
• From frozen: Thaw overnight in the fridge, then reheat on the stovetop for the best texture.

 

 

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Keyword Cauliflower, Cauliflower Curry, Cauliflower Tikka Masala, Easy Indian Recipes, Tikka Masala, Vegab Tikka Masala, Vegan Recipes

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