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Vegan Cauliflower Tikka Masala

Close-up of bright orange marinated cauliflower florets ready for Vegan Cauliflower Tikka Masala.
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A recipe for rich, creamy, and flavorful cauliflower tikka masala made entirely without dairy or meat products.

Ingredients

Scale
  • 1 medium head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 cup full-fat coconut milk
  • 1/2 cup raw cashews, soaked in hot water for 30 minutes and drained (optional, for extra creaminess)
  • 1 tablespoon maple syrup or sugar
  • 1 teaspoon dried fenugreek leaves (kasoori methi)
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, turmeric, garam masala, and salt. Spread on a baking sheet and roast for 20 minutes until tender and slightly browned.
  2. While the cauliflower roasts, prepare the sauce. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5-7 minutes.
  3. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  4. Stir in the cumin powder, coriander powder, and red chili powder. Cook the spices for 30 seconds, stirring constantly.
  5. Pour in the crushed tomatoes. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
  6. If using cashews, blend the soaked cashews with 1/2 cup of water until completely smooth to create cashew cream. Add this cream (or use full-fat coconut milk directly if skipping cashews) to the tomato mixture.
  7. Stir in the maple syrup and dried fenugreek leaves. Simmer the sauce gently for another 5 minutes.
  8. Add the roasted cauliflower florets to the sauce. Stir gently to coat. Cook for 5 minutes more, allowing the cauliflower to absorb the sauce.
  9. Stir in the remaining coconut milk if you want a thinner sauce consistency. Taste and adjust salt or spice levels.
  10. Remove from heat. Stir in half of the fresh cilantro. Garnish with the remaining cilantro before serving.

Notes

  • For a deeper color, add 1 teaspoon of sweet paprika along with the other spices.
  • Serve this curry over basmati rice or with warm vegan naan bread for dipping.
  • You can make the sauce ahead of time and store it in the refrigerator for up to 3 days. Add the roasted cauliflower just before serving.

Nutrition

Find it online: https://epicureempire.com/vegan-cauliflower-tikka-masala-recipe/