Cauliflower Tikka Masala

Love Cauliflower

Cauliflower is one of my favorite vegetables because it brings back memories of my dad. Occasionally, when mom would be tired or simply bored to cook, my dad would take over the kitchen duties and invariably prepare a cauliflower curry for all of us.

For some reason, it would always be cauliflower and we would enjoy it whole-heartedly. My dad was truly a great cook who could whip up a great meal effortlessly. His style was one of simple cooking with great flavors and I think, I have taken after him. I too can cook a decent feast with limited effort, solid flavors, and packed with good taste.

This vegan recipe with cauliflower will even tempt a non-vegan! Treat it as a great main course and you will not be disappointed. If you, like me, are always looking for easy, delicious vegetarian/vegan meals to make during the week for dinners, then this vegetable tikka masala curry is straight up your alley. 

Why make this

This vegan cauliflower recipe has a creamy texture and tastes great. This dish has the potential of bringing your whole family together to enjoy a comforting meal. Plus curries are always a hit because they offer so much flavor and punch!

• A simple dish that's also easy to prepare
• Can be made under 30 minutes
• It's savory and mildly spiced, but with bold flavors
• A budget-friendly dish
• Vegan, keto, and gluten-free

Vegan Cauliflower Tikka Masala is a creamy Indian gravy dish packed with some bold flavors, thanks to the mix of ingredients used. Here is what you need:

Cauliflower - I have used the white cauliflower variety. But feel free to use any other variety. Just note that the cauliflower heads should be firm and tightly closed and should have no dark spots. 

Other veggies - Tomato, onion, red/orange bell pepper, and green peas.

Tikka masala spices - Cumin seeds, mustard seeds, coriander-cumin powder, garam masala, turmeric powder, and paprika.

Ginger paste, garlic, and green chilies or jalapeno. 

Herbs - Cilantro and Kasuri methi. 

Coconut milk - You just need one can of coconut milk. 

All these ingredients are simple and easy to find at your local grocery store.

Here is how to make this comforting meal. You can also watch the recipe video which I shared some time ago to get an idea of how to make this vegetable tikka masala. 

1. Add roughly chopped red bell pepper, tomatoes, and cilantro to the blender. Blitz to make a smooth puree. 
2. In a pan, heat oil. Temper mustard seeds and cumin seeds. Once they crackle, add minced garlic, ginger paste, and green chilies. Saute for 2 minutes. Then add the chopped onions. Continue to saute till the onions turn translucent. Take the pan off the flame and allow it to cool.
3. Transfer this onion mixture to the same blender and blend it to a puree. 
4. Add half the can of coconut milk while blending. Once done, keep this masala base aside for now. 
5. Now we need to parboil cauliflower. Add water in 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.
6. Heat oil in the same pan, and add green peas. Cook for 2 minutes.
7. Add the prepared masala base to the pan and bring it to a boil. Add water or stock to adjust the consistency. This could take 6-7 minutes.
8. Then you can add the tikka masala spices like coriander-cumin powder, garam masala, paprika, turmeric powder, sugar, and salt. Give it a mix so that the dry spices get mixed into the gravy. Cook for another minute.
9. Lastly, add the parboiled cauliflower florets and the remaining coconut milk. Cover the pan and cook on a medium flame for 10 minutes. Once the florets are fully cooked, garnish with chopped cilantro and crushed Kasuri methi. 

Serving suggestions

Squeeze lemon juice on top if you like. This veggie cauliflower tikka masala recipe serves best with steamed rice. It also tastes good with any flatbread, bhakri, tortillas, mashed potatoes, creamed polenta, alternate grains like quinoa, or even cauliflower rice. This is a great vegan recipe with cauliflower to make for brunches, family dinners, weeknights and it also makes a great lunchbox recipe.

I dedicate today's recipe to my favorite chef - my dad. He, alongside my mom, has been a great influence in my life and not just in cooking. My dad always encouraged me to try something new without being judgmental or have any preconceived notions. This recipe is a tribute to him. He dared me to try!

Top recipe tips

For a more earthy flavor, you can fry/air-fry/grill the cauliflower and then add it to the gravy. The cooked cauliflower needs to hold its shape. Cook only till that point. If overcooked, it will get mushy and mash easily - and the dish will lose the crunch. Plus it will change the texture of the gravy and make it soggy.

If you consume dairy, swap coconut milk with cream or whole milk. Coconut milk can also be substituted with cashew cream. However, the flavors will change a tad bit. Garnish with toasted cashews or peanuts for that extra crunch. Frozen cauliflower florets can also be used in this recipe. In that case, skip the parboiling part and directly proceed with the recipe.

Use paneer or tofu or other veggies such as broccoli/pumpkin/sweet potato/butternut squash/zucchini and make your own vegetable tikka masala like I did by making Tofu Tikka Masala. You can also throw in some beans, chickpeas, or lentils for a more hearty meal. Use any curry powder you have in absence of the tikka masala spices mentioned here. This can also be made in an Instant Pot. This curry refrigerates well for 4-5 days. You can also freeze this as a complete meal or just prepare and freeze the masala. You can then toss in the cauliflower in real-time. 

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram @cookilicious with the hashtag #cookiliciousveg. I love hearing your feedback! 

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