Cauliflower Tikka Masala (Printer-Friendly Layout)
Roasty cauliflower cozies up in a creamy, spiced tomato sauce loaded with warm spices. Grab some rice or naan to soak it all up.
# Ingredients You'll Need:
→ Roasted Cauliflower
01 -
15 ml vegetable oil or avocado oil
02 -
1.25 ml fine sea salt, or use more if you want
03 -
2.5 ml Kashmiri red chili powder, or swap with paprika if you'd like it milder
04 -
2.5 ml turmeric powder
05 -
5 ml ground coriander
06 -
5 ml ground cumin
07 -
5 ml garam masala
08 -
15 ml ginger-garlic paste (or just use 15 g each of minced ginger and garlic)
09 -
15 ml lemon juice from a fresh lemon
10 -
120 ml plain yogurt, goes for plant-based too
11 -
A big cauliflower head (about 900 g), torn into big chunks (around 4 cm)
→ Tikka Masala Sauce
12 -
Fresh cilantro, chopped up, for the top
13 -
15 ml dried fenugreek leaves (Kasuri Methi), crushed if you can get them (try not to skip)
14 -
Salt, sprinkle as much as you need
15 -
5 ml granulated sugar (if your tastebuds want it)
16 -
120–180 ml heavy cream or full-fat coconut milk goes in here
17 -
120 ml water or low-sodium vegetable stock
18 -
400 g of tomato purée or crushed tomatoes
19 -
2.5–5 ml Kashmiri red chili powder, or swap out for paprika to cut the heat
20 -
5 ml garam masala
21 -
5 ml turmeric
22 -
10 ml ground cumin
23 -
15 ml ground coriander
24 -
1–2 fresh green chilies (like serrano or jalapeño), chopped up or just left split—your call
25 -
4–5 garlic cloves, grated or chopped super small
26 -
5 cm fresh ginger, grated or minced fine
27 -
1 big onion (about 225 g), chopped up tiny
28 -
30 ml ghee or vegetable oil
# Step-by-Step Instructions:
01 -
When you're all done, sprinkle over lots of fresh cilantro and dig in! Taste best with rice or naan on the side, while it’s nice and warm.
02 -
Toss in cream or coconut milk now and let it get all smooth. Low simmer is best, especially if you picked dairy cream—skip boiling. Drop in garam masala and fenugreek leaves by first crushing them up in your hands. See if you want more salt or spice. Gently mix in your roasted cauliflower, making sure it gets coated all over. Let it gently bubble a little longer—5 to 7 minutes is just right so it soaks up flavor but doesn’t go mushy.
03 -
Pop a lid on and let your sauce hang out for 10–15 minutes, stirring now and then till it’s thick. If you love it silky, use a stick blender right there in the pan or carefully scoop it into a blender (watch out for splatters). Pour it back if you needed to move it.
04 -
Turn your heat down to medium-low. Sprinkle in coriander, cumin, turmeric, and chili powder. Stir non-stop for a minute so everything smells awesome. Scrape in those tomatoes, getting any stuck bits too, and toss in sugar and a bit of salt. Give it a little simmer so the flavors all hang out together and the sauce thickens.
05 -
Start on that sauce while your cauliflower bakes! In a sturdy pan over medium heat, get your ghee or oil hot. Drop in onions and keep them moving for 8–10 minutes till they’re soft and started to tan. Add in ginger, garlic, and chilies if you’re up for it. Cook for just a minute or two more—you want your kitchen to smell amazing, but don’t let anything burn.
06 -
Fire up your oven to 200°C. Put some parchment paper on your baking tray. Grab a bowl, toss in cauliflower florets with yogurt, lemon juice, ginger-garlic, garam masala, cumin, coriander, turmeric, chili, salt and that oil. Stir it around so everything’s covered. Let it hang out for 20–30 minutes (a little fridge time—longer, even better!). Spread it on the tray in one layer. Roast for about 20–25 minutes, flip them halfway so everything cooks nice and gets a little charred. Put them aside for later.
# Extra Tips and Tricks:
01 -
Letting cauliflower sit in spices really helps it soak up flavors and makes it super juicy.
02 -
Pick plant yogurt and coconut milk for a dairy-free swap—works out great!
03 -
Blending makes your sauce silky smooth, but leaving it rough is totally cool too.