Vegan Cauliflower Tikka Masala
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Calories
107 kcal
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Course
Main Course
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Cuisine
Indian, Vegan, gluten-free
Vegan Cauliflower Tikka Masala
Description
This recipe begins by roasting cauliflower florets tossed with oil, lemon juice, and a blend of cumin, coriander, garam masala, smoked paprika, garlic powder, and salt until tender and slightly caramelized. The roasted cauliflower is then combined with a prepared tikka masala sauce enhanced by a splash of non-dairy cream for richness. The mixture is brought to a gentle boil, allowing the flavors to meld and develop a smoky, aromatic character complemented by the creamy base.
The dish can be served topped with fenugreek leaves or cilantro and a sprinkle of smoked paprika or cayenne for added warmth and color. It's typically accompanied by naan bread, flatbreads, or rice, providing a complete vegan meal with varied textures from tender cauliflower to a smooth, flavorful sauce.
For convenience, alternative cooking methods such as pressure cooking or skillet simmering can substitute roasting, and additional vegetables or chickpeas can be added for variety and protein. The dish accommodates different preferences through ingredient adjustments without losing its characteristic flavors.
Ingredients
- 1 cauliflower medium head, chopped into florets
- 2 tsp neutral cooking oil generic cooking oil
- 1 tsp lemon juice
- 1/2 tsp cumin ground
- 1/2 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt or more
- 1 Recipe tikka masala sauce use 2/3 of the sauce recipe if using a small head of cauliflower, my
- 1/4 cup non-dairy cream such as cashew ( (blend 1/4 cup cashews with 1/4 cup water until smooth), soy, coconut (optional
Instructions
- If you havent yet, make my Tikka Masala Sauce. To a large bowl, Add the chopped cauliflower florets, drizzle oil and lemon juice and toss well to coat. In a small bowl mix all the spices and salt. Sprinkle the spices all over the cauliflower and toss to coat. Spread the florets on a parchment lined baking sheet or baking dish. Bake at 400 degrees F (205 C) for 25 mins.
- In a saucepan over medium heat or instant pot on saute mode, combine the tikka masala sauce and baked cauliflower. Add 1/4 cup of non dairy cream if needed. Mix well. Bring to a boil. At this point you can also add in a cup or more chickpeas for added protein. Cook for about 3-4 mins. Taste and adjust salt and flavor.
- Garnish with fenugreek leaves or cilantro. Sprinkle some smoked paprika or cayenne (really important for a smoky flavor). Take off heat. Then let the mixture sit for another few mins before serving. Serve with Naan, flatbreads or rice.
Notes
- Use an Instant Pot on saute mode to cook cauliflower with the sauce for a no-bake option; pressure cook on low for 1 minute and quick release.
- Alternatively, simmer the cauliflower covered in a skillet for about 10 minutes until cooked.
- Vegetables like baked potato, pumpkin, or fresh broccoli and zucchini can be added for variation.
- Adding chickpeas boosts the protein content and complements the dish well.
- Nutrition information relates to one serving of the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Sodium | 523mg | 22% |
| Potassium | 532mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 35mg | 39% |
| Calcium | 26mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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