Cauliflower tikka masala is the perfect easy vegetarian dinner served with steamed rice. It’s also a great recipe for feeding a crowd.
Ingredients
Full recipe + amounts can be found in the recipe card below.Â
- Cauliflower.Â
- Oil.Â
- Spices : You can use a blend of spices like Garam Masala or curry powder. I like to use a combination of spices like Garam Masala, turmeric, chilli powder, coriander, paprika, etc.
- Onion.Â
- Garlic.Â
- Ginger.Â
- Tomatoes. I used chopped tomatoes but fresh tomatoes can also be used.
- Tomato paste.Â
- Cream. Heavy / whipping cream.
- Butter.Â
- Sugar (optional).
- Salt and pepper.
How to make cauliflower tikka masala
- Roast the cauliflower:Â Slice the cauliflower head into florets. Drizzle with oil and season with spices. Transfer to a sheet pan in an even layer and roast for 30 minutes until golden brown and cooked.
- Make the Tikka Masala sauce:Â Fry the onion, garlic and ginger in a few tablespoons of oil until soft and fragrant. Add the spices and cook until the pan is dry before adding the tomatoes and tomato paste. Simmer for a few minutes before pouring in the cream and sugar. Simmer for another 10 minutes until slightly reduced.
- Finish the curry:Â Add the roasted cauliflower and butter. Stir to coat in the sauce and allow to simmer for 5-10 minutes then serve with rice or sides of your choice.
What is in tikka masala sauce?
I make my tikka masala sauce in the same way I make butter chicken. Onion, garlic, ginger and lots of aromatic spices are sauté07ed before adding tomatoes, cream and butter. This results in a rich, fragrant and silky sauce perfect for cooking cauliflower or chicken in.
What spices are in tikka masala?
- Coriander
- Cumin
- Garam masala
- Paprika
- Turmeric
- Chili powder
- Cardamom
How do you thicken tikka masala sauce?
By simmering the sauce for long enough it will reduce and thicken but if you want to thicken it more, you can mix 2 teaspoons cornflour with 1 tablespoon water and add it to the sauce. Allow to cook until the sauce has thickened.
What to serve with tikka masala?
- Almond pilaf riceÂ
- Cardamom basmati rice
- Easy cheese stuffed garlic naan bread
- Quick and easy curry rice
Curry recipes
Cauliflower tikka masala
Cauliflower tikka masala is the perfect easy vegetarian dinner served with steamed rice. It's also a great recipe for feeding a crowd.
Print
Pin
Rate
Add to Shopping List
Servings: 4
Calories: 294kcal
Ingredients
For the roasted cauliflower
- 1 large head of cauliflower (you need approximately 1kg of cauliflower)
- 2 tbsp vegetable oil
- 2 tsp garam masala
- ½ tsp chili powder
- 2 tsp ground coriander
- ½ tsp turmeric
- 2 tsp salt
For the tikka masala curry
- 1 onion finely chopped
- 3-4 garlic cloves crushed
- 2 tsp ginger grated/crushed
- 2 tsp garam masala
- 2 tsp paprika
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- ½-1 tsp chili powder
- ½ tsp ground cardamom
- 2 400g/14oz cans crushed tomatoes
- 2 tbsp tomato paste
- 1 cup heavy/whipping cream
- 2 tbsp butter
- 1-2 tsp sugar
- salt and pepper to taste
Instructions
- Pre-heat the oven to 200ºc/390ºF.
- Slice the cauliflower floret off the head of cauliflower. Chop the remaining stalk into bite size pieces. Place the cauliflower into a large roasting tray and drizzle over the oil and season with the spices then place into the oven and roast for 30 minutes until golden brown and cooked.
- In the meanwhile start making the sauce. Fry the onions in the oil until soft and translucent then add the garlic and ginger and fry for another 30 seconds.
- Add all the spices and fry for a minute before adding the tomatoes and tomato paste. Simmer for 5 minutes then add the cream and sugar then simmer for 10 minutes
- Add the roasted cauliflower and butter and stir together then allow to simmer for 5-10 minutes. Season to taste and serve.
Nutrition
Calories: 294kcal | Carbohydrates: 22g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 33mg | Sodium: 1318mg | Potassium: 863mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1228IU | Vitamin C: 109mg | Calcium: 95mg | Iron: 3mg
Best cauliflower recipe ever! Everytime i have cauliflower in my house, we make this recipe more compared to putting the use of cauliflower in pav bhaji. Loved it. Super easy to make and i feel that you cannot ever go wrong with anything in this recipe.
Vegan here, too, as are many other readers. I substituted cashew cream for the heavy cream. It was delicious!
Fabulous recipe! Made this tonight for dinner and we loved it. I made just as directed and it turned out perfectly. I will definitely be making this again very soon.
I’ve made this 4 times already because it’s SO good. Planning to incorporate it into a rotation of meals I make for a friend in exchange for viola lessons because it has turned out consistently good every time! Thank you for you clear instructions for this delicious dish.
So happy to hear that. 🙂
Great recipe! I added diced sweet potato to the cauliflower bake. I felt like it was a nice addition 🙂
I made this vegan using coconut milk and olive oil instead of butter. Also replaced canned tomatoes with fresh because it’s what I had around. This was really AMAZING! Thanks for a super simple and healthy recipe.
We had this last night for dinner and it was so delicious! I followed your recipe exactly with no substitutes and it came out so well. Just as you’d said, roasting the cauliflower really gave a nice extra depth of flavor to the whole dish. We will definitely be making this again- thank you for the great recipe, Alida!
Amazing. The roasting definitely does the trick. 🙂
2 tsp. salt for the cauliflower? Table salt or kosher?
Kosher or flaky sea salt. For 1kg (2.2lbs) of cauliflower this is the amount I would suggest but feel free to add less and season to taste when the curry is cooked.
I made this for dinner tonight and it did not disappoint! I modified the recipe slightly to make it vegan. I used coconut cream instead of heavy cream and I substituted the butter with vegan butter. My family absolutely loved this recipe! Thank you!!
This looks delicious! I’m thinking of making it this week. Can I use fat free yoghurt instead of heavy cream?
You can, just be carefuly not to let it boil once you’ve added the yoghurt as it can curdle.
Our family loves this recipe. It is so good! Quick, filling, & flavorful!
Thanks so much Angie!
Hi,
We are vegan and I made the recipe. I subbed rice milk mixed with a little oil for the heavy cream. The dish was delicious but I really missed having that creamy taste of heavy cream. Do you have any suggestions?
I think coconut cream will give you the same creaminess you are after.
Delicious curry and so easy to make. Even my 9 year old son enjoyed the curry.
Yay! So happy to hear that.
Really good recipe. Just made this for dinner today.. truly delicious.
Glad you liked it. 🙂
Completely delicious! Thanks very much 🙂 I added a lot of fresh coriander right at the end, and served it with a variation of the rice you suggested.
So glad you liked it. 🙂
Great recipe, added more chili to spice it up but overall a great dinner.
THanks so much, so glad you liked it.
Perfect vegetarian dinner. Had it with roti and cucumber salad and it was delicious.
Yum! That sounds fantastic!
Had this for dinner last night and loved it. Roasting the cauliflower before adding to the curry makes the curry super tasty. Perfect easy meatfree meal!
The roasted cauliflower definitely makes this curry!
Love this! Definitely adding it to my must-try list.
I hope you love it! 🙂
I love all your recipies. 100 % what I would look for . Great, quick, easy and delicious. Thank you very much. You are an amazing cook.
Oh that is such a lovely compliment. I work hard to make sure my recipes are well tested, always delicious and easy so thank you so much!
Wow, that looks delicious! Adding it to my menu for the week. Can’t wait!
Oh yay! Let me know what you think!