Description
Cauliflower Tikka Masala is a delicious vegetarian twist on the classic Indian dish, featuring roasted cauliflower florets simmered in a rich and aromatic tomato-coconut curry sauce infused with traditional spices like garam masala, cumin, and turmeric. Served over rice with naan and garnished with fresh cilantro and lime, this flavorful dish is perfect for a wholesome, comforting meal.
Ingredients
Cauliflower and Roasting
- 1 large cauliflower, cut into bite-sized florets
- Avocado oil, for drizzling (or preferred oil)
- 2 teaspoons garam masala
- Salt and pepper, to taste
Spice Mix
- 1 1/2 teaspoons garam masala
- 3/4 teaspoon ground cumin
- 1 teaspoon turmeric
- 3/4 teaspoon smoked paprika (or sweet paprika)
- 1/2 teaspoon crushed red pepper
Curry Base
- 2 tablespoons avocado oil (or preferred oil)
- 1/2 medium red onion, finely diced (substitute yellow onion)
- 3-4 cloves garlic, minced or crushed
- 1 tablespoon fresh ginger, grated (sub frozen or paste)
- 2 cups tomato purée
- 2-3 teaspoons agave nectar (or any sweetener)
- 3/4 teaspoon salt, plus more to taste
- 1 cup full-fat coconut milk (shake can before pouring)
- 1-2 tablespoons lime juice (substitute lemon juice)
To Serve
- Naan bread
- Rice (about 3 cups cooked)
- 1/2 cup cilantro, chopped
Instructions
- Roast the Cauliflower: Preheat your oven to 450°F (230°C). Spread the cauliflower florets on a rimmed baking sheet, then drizzle with avocado oil and sprinkle with 2 teaspoons garam masala, salt, and pepper. Toss with your hands to coat evenly. Roast for 15-20 minutes until tender and lightly browned, tossing halfway through cooking.
- Prepare the Spice Mix: In a small bowl, combine 1 1/2 teaspoons garam masala, 3/4 teaspoon ground cumin, 1 teaspoon turmeric, 3/4 teaspoon smoked paprika, and 1/2 teaspoon crushed red pepper. Set aside.
- Sauté Onions: Heat 2 tablespoons avocado oil in a large pan over medium heat. Add the finely diced red onion and sauté for 3-5 minutes until translucent and slightly golden.
- Add Garlic, Ginger, and Spices: Lower the heat slightly. Add minced garlic and grated ginger to the pan and sauté for 30-60 seconds until fragrant. Then add the prepared spice mix and cook for another 30 seconds until the spices release their aroma.
- Simmer the Sauce: Stir in 2 cups tomato purée, 2-3 teaspoons agave nectar, and 3/4 teaspoon salt. Bring the mixture to a simmer, then reduce heat to maintain a gentle simmer. Cook for 10-15 minutes, stirring frequently to prevent sticking, until the sauce thickens significantly.
- Add Coconut Milk and Lime Juice: Stir in 1 cup full-fat coconut milk and let the sauce gently simmer for 2-4 minutes to combine and thicken further—avoid boiling by reducing heat if necessary. Mix in 1 tablespoon lime juice, then taste the sauce and adjust seasoning with additional salt or lime juice as desired.
- Combine Cauliflower and Sauce: Add the roasted cauliflower to the pan and gently toss it to coat thoroughly with the masala sauce. Heat for an additional minute or two if needed to warm everything through. Adjust seasoning if necessary, then remove from heat.
- Serve: Serve the cauliflower tikka masala over cooked rice with warm naan on the side. Garnish with chopped cilantro and lime wedges. Enjoy your flavorful meal!
Notes
- Shake the coconut milk can well before opening to ensure a smooth texture.
- You can substitute yellow onion if red onion is not available.
- Adjust the amount of crushed red pepper depending on your preferred spice level.
- Agave nectar can be replaced with any sweetener like honey or sugar.
- Ensure cauliflower pieces are of similar size for even roasting.
- Do not boil the sauce after adding coconut milk to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting and Stovetop
- Cuisine: Indian
