Roasted Cauliflower Tikka Masala Curry

Name: Cauliflower Tikka Masala
Prep time: 5 min
Cook time: 25 min
Total time: 30 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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This roasted cauliflower tikka masala is filled with bold flavors, mild spices and is the ultimate in comfort food! Plus, it doesn't hurt that this vegetarian curry takes less than 30 minutes to make!

cauliflower and rice in an orange sauce in a bowl.

Seriously though, how can you not 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, especially one that is an absolutely delicious recipe.

And this cauliflower tikka masala has it all - bold spices like turmeric, garam masala (make garam masala from scratch), 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.

We roast the cauliflower first for this recipe, which brings out it's slightly sweet flavor and gets rids of any of the grassiness. And - it's vegan if you want it to be!

Jump to:

Why this cauliflower tikka masala recipe works
Ingredients to make cauliflower tikka masala
Reader's favorite curry recipes
Add-ins and variations
Step by step instructions to make cauliflower curry
Serving Options for this cauliflower recipe
Expert tips
Frequently asked questions
More cauliflower dinner recipes
Recipe
💬 Comments

a bowl of cauliflower tikka masala in an orange curry sauce garnished with cilantro.

Why this cauliflower tikka masala recipe works

It can easily be made vegan with just one substitution.
It is a flavor packed, hearty, plant based meal can that can made with added protein as well.
Roasting the cauliflower allows the sweetness of it to shine through, adding even greater depth of flavor to the curry.
While the list of ingredients may seem long, it is quite easy to make and comes together in under 30 minutes - perfect for busy weeknights!

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Ingredients to make cauliflower tikka masala

ingredients for cauliflower tikka masala.

The full list of ingredients and amounts for this plant-based recipe is included in the recipe card at the bottom of the post.

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. You can also use a head of cauliflower and cut it into even pieces.

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

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 and ginger). Ghee is a clarified butter that has a wonderful nutty flavor and is used in a lot of Indian cooking. You can learn how to make ghee from scratch (it's easy!).

I always recommended using full fat coconut milk when making curries as that is what adds the richness to the sauce. You can use coconut cream as well for a thicker curry.

To make vegan cauliflower tikka masala: Substitute coconut oil for the ghee.

Reader's favorite curry recipes

Add-ins and variations

Add ¼ to ½ teaspoon of cayenne pepper for added spice. You can also use hot paprika or increase the amount of Kashmiri chili powder.
Add in 1 cup of chickpeas or cubes of tofu for some added protein. And of course you can always add chicken to make chicken tikka masala.
Add any combination of vegetables you like - try carrots, zucchini, eggplant, etc.
Add in chunks of cooked potato (white potato or sweet potato, as well as butternut squash).
Substitute crushed tomatoes or diced tomatoes for the tomato sauce for a chunkier curry. Add a couple teaspoons of tomato paste for a deeper umami flavor.
Substitute cashew cream, heavy cream, or coconut cream for the coconut milk if desired.

Step by step instructions to make cauliflower curry

Step 1: Preheat the oven to 425°F degrees. Coat the cauliflower in the coconut oil, 1 teaspoon of the salt and the black pepper.

raw cauliflower on a parchment lined baking sheet. — **Step 2**: Add the cauliflower to a parchment paper lined baking sheet and cook the cauliflower for 20 minutes. Remove from the oven and set aside.

diced onions being sauteed in a skillet. — **Step 3**: While the cauliflower is roasting, heat the ghee in a large skillet or Dutch oven over medium heat. Add the garlic and ginger and onions and sauté for 3-5 minutes, until translucent.

diced onions and spices sautéing in a skillet. — **Step 4**: Add all the spices and remaining teaspoon of salt and cook for 30 seconds, **stirring constantly** to ensure it doesn't burn.

cream and tomato sauce in a skillet. — **Step 5**: Add the tomato sauce, coconut sugar and coconut milk and bring to a simmer for 5 minutes.

Step 6: Add the cooked cauliflower to the sauce and stir to coat it. Cook for 2-3 minutes. Add extra coconut milk or cream if desired. Adjust the seasoning to taste is needed.

cauliflower being stirred into an orange sauce.

Remove from heat and sprinkle with chopped cilantro. Serve with a lime wedge, instant pot basmati rice, brown rice or coconut jasmine rice, as well as naan bread and this delicious spiced apple chutney (optional).

a bowl of orange cauliflower curry with white rice and lime slices and naan on the side.

How to toast cumin and coriander

whole spice in a skillet. — **Step 1**: 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).

ground spices in a mortar with pestle on the side. — **Step 2**: Remove them from the heat and place in a mortar or a spice grinder and grind.

Serving Options for this cauliflower recipe

Serve with chopped fresh cilantro, green onions or parsley. A touch of fresh lime of lemon juice will add a fresh component to the curry as well.
Serve on top of instant pot basmati rice, or any other steamed rice. You can also serve it with naan bread, paratha or roti.
Toasted cashews, almonds or even peanuts can work great as a crunchy topping.
Drizzling a touch of plain Greek yogurt over the top gives it an extra boost of richness, as well as some added protein.
Cool your mouth with a refreshing Indian mango lassi.

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.
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. Use vegan sour cream for tanginess if desired.

Frequently asked questions

How do I thicken tikka masala sauce?

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.

Can you freeze cauliflower tikka masala?

Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat in a saucepan over medium heat or in the microwave until warmed through.

How to store leftover tikka masala?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a saucepan over medium heat or in the microwave until warmed through.

orange cauliflower curry in a bowl with rice and naan in the background.

More cauliflower dinner recipes

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

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