If you’re looking for a vegetarian twist on the classic Indian favorite, this Roasted Cauliflower Tikka Masala is about to become your new go-to dish. I’ve spent years perfecting this recipe to create something that’s not just delicious but also incredibly satisfying. The roasted cauliflower adds a wonderful depth of flavor and perfectly complements the rich, creamy tikka masala sauce.
Ingredients
For the Roasted Cauliflower:
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
For the Tikka Masala Sauce:
- 2 tablespoons butter or ghee
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 2-inch piece of ginger, grated
- 2 tablespoons tomato paste
- 2 (14 oz) cans diced tomatoes
- 1 cup heavy cream
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 425°F (220°C). Toss cauliflower florets with olive oil, garam masala, turmeric, and salt on a baking sheet.
- Roast the cauliflower for 25-30 minutes, flipping halfway through, until golden brown and tender.
- While the cauliflower roasts, melt butter in a large pan over medium heat. Add onions and cook until softened, about 5-7 minutes.
- Add garlic and ginger, cooking for another 2 minutes until fragrant.
- Stir in tomato paste and cook for 1 minute to remove the raw taste.
- Add diced tomatoes, spices, and salt. Simmer for 15 minutes, stirring occasionally.
- Blend the sauce until smooth using an immersion blender or regular blender.
- Return the sauce to the pan, add heavy cream, and simmer for 5 minutes.
- Fold in the roasted cauliflower and cook for an additional 5 minutes to let the flavors meld.
- Garnish with fresh cilantro and serve hot with naan or rice.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4-6 people
Recipe Notes
- For extra crispy cauliflower, make sure not to overcrowd the baking sheet.
- To make this recipe vegan, substitute heavy cream with full-fat coconut milk and use oil instead of butter.
- The sauce can be made ahead and stored in the refrigerator for up to 3 days.
- For a smoother sauce, ensure your tomatoes are well-blended before adding the cream.
- If you prefer a milder version, reduce the amount of chili powder or omit it entirely.
- Leftover tikka masala can be stored in an airtight container in the refrigerator for up to 4 days.
Roasted Cauliflower Tikka Masala
A vegetarian twist on the classic Indian favorite, this Roasted Cauliflower Tikka Masala is a delicious and satisfying dish. The roasted cauliflower adds a wonderful depth of flavor and perfectly complements the rich, creamy tikka masala sauce.
Ingredients
- 1 large head of cauliflower cut into florets
- 2 tablespoons olive oil
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 2 tablespoons butter or ghee
- 1 large onion finely diced
- 4 garlic cloves minced
- 2- inch piece of ginger grated
- 2 tablespoons tomato paste
- 2 14 oz cans diced tomatoes
- 1 cup heavy cream
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon red chili powder adjust to taste
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 425°F (220°C). Toss cauliflower florets with olive oil, garam masala, turmeric, and salt on a baking sheet.
- Roast the cauliflower for 25-30 minutes, flipping halfway through, until golden brown and tender.
- While the cauliflower roasts, melt butter in a large pan over medium heat. Add onions and cook until softened, about 5-7 minutes.
- Add garlic and ginger, cooking for another 2 minutes until fragrant.
- Stir in tomato paste and cook for 1 minute to remove the raw taste.
- Add diced tomatoes, spices, and salt. Simmer for 15 minutes, stirring occasionally.
- Blend the sauce until smooth using an immersion blender or regular blender.
- Return the sauce to the pan, add heavy cream, and simmer for 5 minutes.
- Fold in the roasted cauliflower and cook for an additional 5 minutes to let the flavors meld.
- Garnish with fresh cilantro and serve hot with naan or rice.
