This vegan cauliflower tikka masala is rich, creamy and full of warm spice, yet surprisingly simple to make. Ready in under 60 minutes, it’s a cozy, flavour-packed dinner that works for both beginners and seasoned cooks. Plus, it stores well for easy next-day leftovers.
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Why Cauliflower Tikka Masala?
- Big flavour, minimal effort – You get restaurant-style tikka masala at home without complicated steps or hard-to-find ingredients.
- Naturally creamy without dairy – A blend of coconut milk and cashews gives the sauce its signature richness, while keeping it completely vegan and silky smooth.
- Ready in under 60 minutes – Quick, straightforward steps make this ideal for weeknights.
- Perfect for meal prep – The sauce gets even better after a day in the fridge, making leftovers extra delicious.
🥣 Ingredients & Substitutions
- Cauliflower – The heart of this recipe that soaks up the sauce beautifully. Fresh cauliflower works best, but frozen florets also work if you fully defrost and pat them dry before roasting. You can substitute it or mix it with chickpeas or tofu cubes.
- Onion – Creates a deep, flavourful base when sautéed until golden. You can swap it for shallots or leeks.
- Garlic and ginger – Essential for classic tikka masala flavour and warmth. Fresh are best, but you can use ½ teaspoon each of garlic powder and ginger powder in a pinch.
- Chopped tomatoes – Add acidity and brightness to balance the creamy sauce. Canned whole plum tomatoes work too; simply crush them with a spoon as they simmer so they break apart and melt into the sauce.
- Spices – These create the signature tikka masala flavour and colour. You can also use a pre-made tikka masala spice blend (2–3 teaspoons) if you prefer simplicity.
- Coconut milk – For a rich, creamy sauce, full-fat coconut milk works best, as it creates a silky texture and helps balance the spices. Light coconut milk can be used, but the sauce will be thinner and less luxurious.
- Raw cashews – When blended, cashews thicken the sauce and give it a velvety, restaurant-style finish. They must be softened first. You can soak them in water for several hours or use the quick method and boil them first and then soak for about 20 minutes. You can read more about how to soak cashews here.
- Water or vegetable broth – Used to thin the sauce to the right consistency. Using low-sodium broth gives the tikka masala a bit more flavour.
💬 Cauliflower Tikka Masala FAQs
Yes, the flavours deepen as it sits, making it even better the next day. Store in an airtight container for up to 2–3 days. Reheat gently on the stovetop, adding a splash of water if the sauce becomes too thick.
Absolutely. The sauce and cauliflower freeze well for up to 3 months. Thaw overnight in the fridge and warm on the stovetop. Add a little extra coconut milk or broth to bring the texture back to life.
Not by default. The chilli powder adds a mild kick, but you can reduce it or omit it completely for a milder version. For extra heat, add a pinch more chilli powder or a fresh sliced chilli.
Yes! Chickpeas, tofu, lentils, or vegan chicken pieces work beautifully and turn it into an even heartier meal.
You can, but the sauce will be thinner and less creamy. If using light coconut milk, add a tablespoon of cashew butter or a few extra soaked cashews to help thicken it.
Try it with naan, roti, quinoa, couscous, or roasted potatoes. It’s also delicious spooned over steamed greens or stuffed in warm wraps.
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Vegan Cauliflower Tikka Masala
Ingredients
For the sauce
- 1 tablespoon olive oil
- 1 medium onion (sliced)
- 3 cloves garlic (minced or pressed)
- 1 inch fresh ginger (grated)
- ½ can (200 g) chopped tomatoes
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 ½ teaspoons garam masala
- 1 teaspoon turmeric
- ½ teaspoon smoked paprika
- ¼ teaspoon chilli powder
- ½ teaspoon salt
- 1 ¼ cups (300 ml) coconut milk
- ¼ cup (35 g) raw cashews (soaked 15–30 minutes and drained)
- ½ cup (120 ml) water or vegetable broth
For the cauliflower
- 3 cups (300 g) cauliflower florets
- 1 tablespoon olive oil
- ½ teaspoon garam masala
- Pinch of salt
To finish
- Fresh cilantro, chopped, for garnish
- Cooked basmati rice or naan, for serving
Instructions
- Preheat oven to 425°F (220°C). Toss cauliflower florets with 1 tablespoon olive oil, garam masala and a pinch of salt. Spread on a baking sheet and roast 15-20 minutes, until golden and slightly crisp at the edges.
- To make the sauce, heat olive oil in a large skillet or saucepan over medium heat. Add onion and sauté for 8–10 minutes, until golden brown. Add garlic and ginger, and cook 1 minute until fragrant.
- Sprinkle in cumin, coriander, garam masala, turmeric, paprika, chili powder and salt. Toast the spices for 30 seconds to bloom their aroma.
- Stir in chopped tomatoes and simmer for 5 minutes, stirring occasionally.
- Meanwhile, in a blender combine soaked cashews and coconut milk. Blend until completely smooth and creamy. Pour into the skillet along with ½ cup water or broth.
- Stir the sauce well and bring to a gentle simmer for 8–10 minutes, until thick and rich. Add roasted cauliflower and simmer 5 minutes more, coating it in the sauce.
- Taste and adjust salt or spice. To finish it off, stir in a squeeze of lemon juice, garnish with fresh cilantro and serve hot with basmati rice or vegan naan.
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