Vegan Cauliflower Tikka Masala

Cauliflower Tikka Masala is a plant based spin to the famous Chicken Tikka Masala. Creamy tomato-onion gravy is coated with roasted cauliflower which is cooked with aromatic spices. This vegan version of the Indian classic will surely become one of your favorite dishes.

Love Cauliflower? Then do try my Curry Roasted Cauliflower and Cauliflower Paneer Curry.

What is Cauliflower Tikka Masala?

It is believed that Chicken Tikka Masala was popularized by cooks from India, Pakistan and Bangladesh living in Britain. They used the flavors of India and adapted it to suit to the western palates.

Tikka – tikka is the part where vegetables, paneer or meat is marinated with yogurt and spices and grilled.

Masala – onion and tomatoes are cooked with aromatic spices and finished with cream ( for vegans – cashew cream or coconut milk)

In this vegan/vegetarian version, Chicken is replaced with Cauliflower.

It has three main components –

• 1- Cauliflower Tikka – cauliflower florets are coated with a spice blend and roasted. You can use your oven, air fryer or a even a skillet to roast them.
• 2- Masala – masala is the gravy part of the dish where onion, tomato are cooked with spices and finished with cream or coconut milk (vegan)
• 3- Finish the Curry – the roasted cauliflower is added to the masala and cooked for few minutes.

Step by step Instructions:

Cauliflower Tikka

1- In a bowl add the spices and mix to combine. Cut the cauliflower into small-medium size florets and coat the cauliflower with this spice blend.

2- You can roast the cauliflower either in an oven, air fryer or in a pan. ( I personally prefer oven or skillet)

Oven – pre heat the oven to 400 F, grease the tray with oil and add the spiced cauliflower and roast for 20-25 minutes or until golden brown and cooked through.

Masala –

Heat two tablespoons of oil in a pan on medium heat. Add one teaspoon cumin seeds and one dry red chili. Toast the cumin seeds for 30 seconds and 1 large finely chopped onion, and ¼ teaspoon of salt. Saute for 6-7 minutes till onions turn slight brown.

Add the finely chopped serrano pepper ( or green chili), ginger and garlic and saute for a minute.

Add 1 ½ teaspoons coriander powder, ½ teaspoon Indian red chili powder, ½ teaspoon turmeric, 2 teaspoons tomato paste. Stir for 30 seconds.

Add two pureed tomato and salt to taste. Cook for 6-7 minutes till tomato starts getting thick.

Now add ¾ cup of water and ¼ teaspoon of sugar. Mix it, cover the pan and simmer for 10 minutes.

Add ½ cup thick coconut milk, one teaspoon garam masala and one teaspoon butter (vegan). Crush 1 ½ teaspoon kasoori methi in your hands and add it to the masala. Stir till combined and cook for 1-2 minutes.

Finishing the Curry

Now add the roasted cauliflower, finely chopped coriander leaves and some lemon juice. Mix and simmer the curry for 5-7 minutes. Taste and adjust the seasoning if needed.

Love Tikka Masala dishes? Then do check my Tikka Masala Pasta, Tofu Tikka Masala and Tikka Masala Sauce.

Tips & Notes:

• Cook the onions till they turn soft and light brown and sauté the spices before adding the tomato.
• If available do add the tomato paste, it add so much depth to the dish.
• Do add the sugar to balance out all the acidity from tomato.
• We need thick coconut milk. Place the coconut milk in the refrigerator for few hours. This will help the milk fat to sperate and solidify at the top. Use the thick top part of the coconut milk in this recipe.