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Cauliflower Tikka Masala

cauliflower tikka masala
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This recipe for cauliflower tikka masala is spicy, creamy, tomatoey, and totally delicious. Vegan and super healthy, this meal is perfect for a quick weeknight dinner because you only need 25 minutes from start to finish. Serve with rice and garlic naan and garnish with cilantro for the ultimate vegan cauliflower tikka masala experience. Enjoy!

Ingredients

Scale

FOR THE CAULIFLOWER

  • 1 large head of cauliflower, cut into bite-size pieces
  • 1 tbsp olive oil
  • 1/4 tsp garam masala
  • 1/4 tsp cumin powder
  • 1/4 tsp dried coriander/cilantro
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder
  • salt
  • black pepper

FOR THE TIKKA MASALA

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 tsp ginger, freshly grated
  • 2 tsp garam masala powder
  • 1/4 tsp cumin powder
  • 1/4 tsp smoked paprika powder
  • 1/2 tsp dried coriander/cilantro
  • 2 tsp chili powder
  • 1/4 tsp cayenne pepper powder
  • 1 can (400 g or 14 oz) tomatoes
  • 1 can (400 g or 14 oz) high-quality coconut cream (see notes)
  • 1 cup vegetable stock
  • sugar, to taste
  • salt, to taste
  • pepper, to taste
  • fresh cilantro, for garnish

Instructions

  1. Preheat the oven to 400 F (or 200 C).
  2. Toss the cauliflower with olive oil and spices. Line a baking sheet with baking paper and space out cauliflower so pieces aren’t touching. Bake for about 12 minutes, until cauliflower is lightly browned, and tender, but not too soft.
  3. Heat a large pot over medium-high heat, heat the olive oil, and sauté onions until golden brown. Stir in garlic, ginger, and spices, and continue to sauté until aromatic.
  4. In a blender, blend the tomatoes, vegetable stock, and onion/spice mixture from the pot until smooth (or use an immersion blender). Return the liquid to the pot, bring to a boil.
  5. Stir in the coconut cream, and turn down the stove to low heat. Add salt, pepper, and sugar to taste – don’t be shy. Cover and simmer for 10 minutes.
  6. Stir in the cauliflower.
  7. Garnish with fresh cilantro. Serve with rice and garlic naan. Enjoy!

Notes

The quality of coconut cream brands vary. To ensure a thick gravy, it is important to use high-quality coconut cream. Look at the ingredients list to find a product with a high coconut solids to water ratio; ideally, you want 100% coconut kernel extract with no water or thickeners added. Low-quality coconut cream will result in “soupy” or “runny” curry. You may need to trial and error a few different brands to find the best one.

Find it online: https://maddysavenue.com/easy-vegan-cauliflower-tikka-masala/

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