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Vegan Cauliflower Tikka Masala

Vegan Cauliflower Tikka Masala

A creamy, flavour-packed vegan cauliflower tikka masala that comes together in under 60 minutes. Easy, comforting and perfect for weeknights.
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

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 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 coconut milk
  • ¼ cup raw cashews soaked 15–30 minutes and drained
  • ½ cup water or vegetable broth

For the cauliflower

  • 3 cups 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.

Nutrition

Calories: 170kcal | Carbohydrates: 13g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 495mg | Potassium: 463mg | Fiber: 4g | Sugar: 4g | Vitamin A: 227IU | Vitamin C: 44mg | Calcium: 148mg | Iron: 2mg