Craving a satisfying comfort meal? Try this creamy and flavorful Cauliflower Tikka Masala recipe. Made with aromatic Indian spices, cauliflower, and coconut milk, this delicious vegan, nut-free, soy-free, and gluten-free delight will satisfy your taste buds. Enjoy this easy budget-friendly dish in just 35 minutes.
Jump to:
What is Cauliflower Tikka Masala
If you're a fan of Chicken Tikka Masala, you're in for a delightful treat with this vegan version! By swapping chicken for cauliflower (Gobi), a nutrient-rich superfood, you get a deliciously hearty and wholesome dish that even non-vegans will find irresistible. I enjoy transforming traditional meat-based recipes into delicious, plant-based dishes-like my Kofta Curry with plant-based meatballs.
Whether you're a long-time fan of Indian cuisine or new to it, the vegan Cauliflower Tikka recipe is a must-try. Its versatility makes it a great addition to your recipe collection, and it pairs wonderfully with a variety of sides, including rice, naan, or even quinoa. Alongside other variations like Tofu Tikka Masala, this dish is sure to become a staple in your kitchen, offering both a satisfying meal and an exciting twist on a classic favorite.
Is Tikka Masala Indian?
Not entirely! While "tikka" originates from India, the creamy curry sauce, or "masala," is believed to have been invented by the South Asian community in Great Britain. Over time, it has been embraced by Indians worldwide, leading to numerous variations, both vegetarian and non-vegetarian.
What's in the Tikka Masala Sauce
Cauliflower Tikka Masala, also known as Gobi Masala, is a rich and creamy curry that's bursting with flavor. Gobi is cooked in a vibrant, aromatic sauce made from a blend of spices, tomatoes, and coconut milk. The spices-such as cumin, coriander, and garam masala-infuse the dish with a deep, warm flavor, while the coconut milk adds a luxurious creaminess that balances the spices beautifully.
This homemade dish stands out with its vivid colors, enticing aroma, and flavor profile that's both mildly sweet and tangy, with just the right amount of heat. It's perfect for any occasion, whether you're preparing a comforting weeknight meal or hosting a special gathering. The creamy texture and rich taste of this easy Indian cauliflower curry recipe will bring everyone to the table.
Difference between Tikka and Tikka Masala
Tikka is a dry, non-gravy dish typically served as an appetizer or starter. Vegetables, paneer, or meat are marinated in spices and yogurt, then grilled or roasted on skewers until perfectly charred. On the other hand, tikka masala is a gravy-based dish. The sauce, made from tomatoes, yogurt, or cream, serves as the base in which the marinated veggies, paneer, or meat are simmered. Indian Tikka masala is usually enjoyed as a main course, paired with flatbread or rice.
Why make this
- A simple dish that's also easy to prepare
- Can be quickly made in under 35 minutes
- It's savory and mildly spiced but with bold flavors
- Best budget-friendly dish
- Easiest one-pot weekday dinner
- Vegan, nut-free, soy-free, and gluten-free
🧾 Ingredients Needed
Cauliflower - For this veg tikka recipe, I've used the white variety of cauliflower, but feel free to choose any type you prefer. Just ensure the head is firm, tightly closed, and free of dark spots. Some cauliflower recipes for you to try are Gobi Methi and Cauliflower Tomato Rassa.
Other veggies - Tomato, onion, bell pepper, and green peas are other vegetables that are added to this spicy Indian cauliflower curry.
Tikka masala spices - I use a blend of cumin seeds, coriander powder, garam masala, turmeric powder, and chilly powder which make the Gobi Tikka Masala truly flavorful.
Aromatics - ginger paste, garlic paste (or minced garlic), green chilies (or jalapenos), cilantro, lemon juice, and Kasuri methi enhance the taste and add depth to the dish.
Since this gobi masala gravy is made without cream, yogurt, or milk, full-fat coconut milk is essential to achieve the creamy, luscious texture of tikka masala sauce. It also balances the flavors beautifully and is a fantastic substitute for heavy cream. Coconut cream or cashew cream can also be used as a dairy-free option, for an equally rich texture.
If you enjoy making curries with coconut milk or fresh coconut, be sure to check out my Green Peas Curry and Chickpeas Curry recipes.
Besides these ingredients, you will also need a good Mixer Grinder to make the masala.
How To Make It 🔪
To make the masala paste
- In a pan, heat oil. Temper cumin seeds. Once they crackle, add garlic paste, ginger paste, and green chilies. Saute for 2 minutes.
- Then add the chopped onions. Continue to saute till the onions turn translucent.
- Add roughly chopped red bell pepper, tomatoes, and cilantro to the pan. Continue to saute for 3-4 minutes.
- Transfer to a plate and let this cool.
- Then transfer this mixture to a blender along with half the can of coconut milk. Blend it to a smooth puree.
- Once done, keep this masala base aside for now.
To parboil the cauliflower
- Chop the cauliflower into bite-sized florets. You can also slice them as cauliflower steaks. Add water to a pan, along with turmeric and salt. Once it comes to a boil, add the florets. Let it cook for 6-8 minutes or till the cauliflower turns soft.
- Drain and keep the parboiled cauliflower florets aside for now. Reserve the water to prepare the gravy.
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
Roast the cauliflower
Alternatively, roast or air-fry cauliflower florets with warm spices, similar to my Aloo Gobi recipe. It will elevate the dish, infusing the cauliflower with layers of flavor before it hits the sauce. The roasting process brings out a rich, nutty flavor in the cauliflower and adds a subtle smokiness that perfectly complements the creamy tikka masala sauce.
To prepare the curry
- Heat oil in the same pan, and add green peas. Cook for 2 minutes.
- Add the prepared masala base to the pan and bring it to a boil. Add half a cup of the reserved water to adjust the consistency. Cook this for 6-7 minutes.
- Then add the spices like coriander powder, garam masala, chilly powder, turmeric powder, sugar and salt. Give it a mix so that the dry spices get mixed into the gravy. Cook for another minute.
- Next, add the parboiled tender cauliflower florets.
- Then add the remaining coconut milk. Add half a cup of the reserved water. Mix. Cover the pan and cook on a medium flame for 8-10 minutes.
- Once the florets are fully cooked, garnish with chopped cilantro and crushed Kasuri methi. Add lemon juice. Mix and take the pan off the flame.
🍽 Serving Suggestions
Drizzle some plant-based sour cream or a squeeze of lemon juice on top for added zest. For extra crunch, garnish with toasted cashews or peanuts. This veggie cauliflower tikka masala pairs beautifully with steamed rice or Jeera Rice. But it's also delicious with roti, naan, bhakri, tortillas, pita bread, bread, alternate grains like quinoa, or even cauliflower rice. You can also stuff it between a soft taco and enjoy!
This vegan cauliflower dish is perfect for brunches, family dinners, or weeknight meals. It's also great for packing in a lunchbox along with some bread or rice.
💭 Priya's Recipe Tips
Cook the cauliflower just until it holds its shape-parboil only to that point. Overcooking will make the cauliflower mushy, causing it to lose its crunch and affecting the texture of the gravy, making it soggy. If you consume dairy, you can replace the coconut milk with cream or whole milk. Alternatively, coconut milk can be substituted with cashew cream or vegan yogurt. If you don't have tikka masala spices, you can use a tablespoon of curry powder instead.
FAQs 📖
Yes, for a deeper, and more earthy flavor, you can roast the cauliflower florets before adding them to the curry. Toss the florets with the dry spices from this recipe, then roast them in an air fryer or oven until they develop grill marks. Once roasted, add them to the gravy for a rich and smoky twist to the dish.
You can substitute gobi with cubed paneer, tofu, or other vegetables like broccoli, sweet potatoes, pumpkin, butternut squash, zucchini, green peas, spinach, mushrooms, or potatoes for added texture and nutrition. For a heartier, protein-rich meal, consider adding beans, tempeh, seitan, vegan chicken, chickpeas, lentils, or soy curls.
Yes, you can use frozen cauliflower florets for this recipe. If you do, skip the parboiling step and proceed directly with the recipe. However, be aware that frozen cauliflower tends to release more water, which can affect the final texture of the curry. To match the quantity, use about 4 cups of frozen cauliflower florets for the equivalent of 1 medium head of fresh cauliflower.
Store leftover curry in the refrigerator for up to 4-5 days. Note that the curry may thicken as it cools; add a splash of diluted coconut milk or water when reheating to reach your desired consistency. You can also freeze it, either as a complete meal or just the masala. When ready to serve, cook the cauliflower fresh and stir it into the reheated masala.
Skip the parboiling step. Add all the ingredients from the recipe to the Instant Pot, then close the lid and cook on pressure mode for 3 minutes. Release the pressure manually. Stir in the coconut milk, garnish, and serve. If you're using roasted cauliflower, add it after opening the Instant Pot, just before incorporating the coconut milk.
Absolutely! Add all the ingredients (except the peas) to your slow cooker and cook on high for 3-4 hours. Stir in the peas during the last 30 minutes. Serve with rice or bread.
More ideas for weekday dinners
⭐️ Subscribe to the Cookilicious Newsletter and receive new recipes straight to your inbox! You'll receive my FREE Vegan Beginner's guide as a gift. Ready to elevate your cooking game? Purchase my Cookbook - The Essential Vegan Indian Cookbook today!
Recipe 📖
Vegan Cauliflower Tikka Masala
Equipment
Ingredients
To make the masala paste
- 1 teaspoon oil
- 1 teaspoon cumin seeds
- 1 tablespoon garlic paste chopped
- 1 tablespoon ginger paste
- 3 green chilies
- 1 onion roughly chopped
- 2 tomatoes roughly chopped
- 1 red bell pepper roughly chopped
- ¼ cup cilantro chopped
- 13.5 oz coconut milk
To parboil cauliflower
- 1 head cauliflower
- 1 teaspoon turmeric powder
- Salt
- water
To prepare the curry
- 2 tsp cooking oil
- 1 cup green peas
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon chilly powder
- 1 teaspoon turmeric powder
- salt
- ½ teaspoon sugar
- 2 tablespoon cilantro chopped
- 2 tablespoon Kasuri methi
- 1 tablespoon lemon juice
Instructions
To make the masala paste
- In a pan, heat oil. Temper cumin seeds. Once they crackle, add garlic paste, ginger paste, and green chilies. Saute for 2 minutes.
- Then add the chopped onions. Continue to saute till the onions turn translucent.
- Add roughly chopped red bell pepper, tomatoes, and cilantro to the pan. Continue to saute for 3-4 minutes.
- Transfer to a plate and let this cool.
- Then transfer this mixture to a blender along with half the can of coconut milk. Blend it to a smooth puree.
- Once done, keep this masala base aside for now.
To parboil cauliflower
- Chop the cauliflower into bite-sized florets. You can also slice them as cauliflower steaks. Add water to a pan, along with turmeric and salt. Once it comes to a boil, add the cauliflower florets. Let it cook for 8-10 minutes or till the cauliflower turns soft.
- Drain and keep the parboiled cauliflower florets aside for now. Reserve the water to prepare the gravy.
To prepare the curry
- Heat oil in the same pan, and add green peas. Cook for 2 minutes.
- Add the prepared masala base to the pan and bring it to a boil. Add half cup of the reserved water to adjust the consistency. Cook this for 6-7 minutes.
- Then add the spices like coriander powder, garam masala, chilly powder, turmeric powder, sugar and salt. Give it a mix so that the dry spices get mixed into the gravy. Cook for another minute.
- Next, add the parboiled cauliflower florets.
- Then and the remaining coconut milk. Add half cup of the reserved water. Mix. Cover the pan and cook on a medium flame for 8-10 minutes.
- Once the florets are fully cooked, garnish with chopped cilantro and crushed Kasuri methi. Add lemon juice. Mix and take the pan off the flame.
Patricia Van Slyjr says
I can’t have coconut milk is there a substitute for the milk very bad allyto nut family
Priya says
Hi Patricia, Skip the coconut milk. make it more gravy by adding little water. You can maybe mix in some cashew cream or tahini. Hope this helps.
Elaine Magenheim says
Can you suggest a good resource for Indian spices? Many thanks
Priya says
I have a couple of spice blend recipes that you can make yourself. Otherwise, there are many leading grocery stores that have started carrying basic Indian spices. Is that what you need?
Jacque Hastert says
I love this vegan version of masala! I can't wait to give a try. You have a great combination of spices.
Priya says
Thank you 🙂 Do give it a try
Anjali says
I love this vegan friendly version of traditional chicken tikka masala!! It's super flavorful and really easy to make too - my whole family loved it!
Priya says
Thank you so much.
Irina says
I am so excited to try your recipe! We love cauliflower among all the vegies and always experiment with its recipes. This spicy meal will be something new for us! 🙂
Priya says
Yes, then you will surely love this recipe. Thank you
Sara Welch says
I love how versatile cauliflower is! Looking forward to enjoying this for dinner tonight; looks too good to pass up!
Priya says
I know right! Anything with cauliflower is always a good idea! 🙂 Thank you
veenaazmanov says
Love that this recipe is Vegetarian. Looks spicy and perfect meal option for Dinner. Have to check on this lovely recipe.
Priya says
Yes, it's a perfect weekday meal. Thank you.