Name: Cauliflower Tikka Masala
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 32 ounces cauliflower (cut in florets); 2 tablespoons coconut oil; 2 teaspoons salt (divided); 1/2 teaspoon black pepper; 2 tablespoons ghee; 1 onion (chopped); 4 garlic cloves (minced); 2 teaspoons ginger paste; 1 teaspoon cumin seeds (toasted and ground); 1 teaspoon coriander seeds (toasted and ground); 1 teaspoon turmeric; 2 teaspoons garam masala; 1 teaspoon kashmiri chili (substitute paprika or chili powder); 1 teaspoon paprika; 2 teaspoons coconut sugar; 1-15 ounce can tomato sauce; 1-15 ounce can coconut milk; 1 cup chopped cilantro; 1 lime (cut in wedges)

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The cauliflower tikka masala is filled with bold flavors, mild spices and is the ultimate in comfort food! Plus, it doesn't hurt that this curry takes less than 30 minutes to make!

Seriously though, how can you now love a meal that only takes 30 minutes to make? With as busy as everyone is, an easy 30 minute weeknight meal is all we can ask for.

And this cauliflower tikka masala has it all - bold spices (don't worry, it's not fiery hot), rich flavors and a silky sauce with just the perfect amount of sweetness to complement all those spices, just like this butternut squash curry or one of my favorites, this spicy potato curry.

Yes, the boyfriend and I are curry lovers to the core. We are in love with the bold, spicy flavors, rich (but not too rich) sauces and the fact there are so many options like this chicken katsu curry, coconut curry ramen, Instant Pot chana masala or this Malaysian beef curry.

There are just so many great curry options (search curry on the site and you'll see all the different kinds!) - and this mango lassi is the perfect way to cool your mouth off while eating it!

We roast the cauliflower first for this recipe, which brings out it's slightly sweet flavor and gets rids of any of the grassiness.

Don't forget to read the vegan cauliflower tikka masala web story!

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

Don't be scared off the the long list of ingredients, this recipe is ultra easy to make!

You can use fresh or frozen cauliflower for this recipe. I personally use the fresh cauliflower florets that are already cut in pieces for convenience.

I highly recommend using fresh whole cumin seeds and coriander seeds. Toasting them and grinding them fresh adds a wonderful flavor to the dish. However, you can substitute the pre-ground in a pinch as well.

In addition to these whole spices, I also highly recommend using these ground spices where whole spices can’t be found:

The recipe also calls for Kashimiri chili, which is a toasted and ground red pepper used often in Indian cooking. It is spicier than paprika, but milder than cayenne pepper. I love the flavor it adds, but you can substitute paprika as well.

Ghee is used to sauté the aromatics (onions, garlic, ginger). Ghee is a clarified butter that has a wonderful nutty flavor and is used in a lot of Indian cooking.

I always recommended using full fat coconut milk when making curries as that is what adds the nice richness to the sauce.

To make this recipe vegan: Substitute coconut oil for the ghee.

Step By Step Instructions

Preheat the oven to 425F degrees.

Coat the cauliflower in the coconut oil, 1 teaspoon of the salt and the black pepper.

Place on a parchment paper lined baking sheet and roast for 20 minutes. Remove from the oven and set aside.

While the cauliflower is roasting, heat the ghee in a large skillet or Dutch oven over medium heat.

Add the ginger, garlic and onions and sauté for 3-5 minutes, until softened and starting to brown.

Add the ground spices and remaining teaspoon of salt and cook for 30 seconds, stirring constantly to ensure it doesn't burn.

Add the tomato sauce, coconut sugar and coconut milk and bring to a simmer for 5 minutes.

Add the roasted cauliflower, stir to coat the cauliflower and cook for 2-3 minutes.

Remove from heat and sprinkle with chopped cilantro. Serve with a lime wedge, basmati rice or coconut rice and/or naan bread and this delicious spiced apple chutney.

How to Toast Cumin and Coriander

Place the whole spices in a skillet over medium low heat. Toss the spice every 30 seconds or so, and continue toasting until they become fragrant (you will smell them).

Remove them from the heat and place in a mortar or a spice grinder and grind.

Expert Tips

I highly recommend toasting and grinding the cumin seeds and coriander seeds for the best fresh flavor.
Try to cut the cauliflower in equal pieces so it roasts evenly.
If the cauliflower is in smaller pieces, you may need to reduce the roasting time (note I used cauliflower that was about 2" in diameter).
When you add the spices, be sure to stir constantly to make sure the spices don't burn. If they start sticking to the bottom of the pan, go ahead and stir in the tomato sauce to prevent sticking.
Add ¼ to ½ teaspoon of cayenne pepper for added spice. You can also use hot paprika for extra spice.
If the sauce is too thin, slowly stir in a cornstarch slurry until the desired consistency is reached. To make a cornstarch slurry, mix 1 tablespoon of water with 1 tablespoon of cornstarch.
To make this recipe vegan: Substitute coconut oil for the ghee.

More Cauliflower Recipes

If you're a huge cauliflower fan like I am, you may want to try some of these other recipes:

Did you make this cauliflower tikka masala? Comment below and let me know how it turned out!

Cauliflower Tikka Masala (Vegan Option)

Ingredients

Step By Step Instructions

How to Toast Cumin and Coriander

Expert Tips

More Cauliflower Recipes