Cauliflower Tikka Masala
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.
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.
- 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).
- 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.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife