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Vegan Cauliflower Tikka Masala

Brightly colored florets of Vegan Cauliflower Tikka Masala coated in a rich, orange sauce on a white plate.
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A recipe for rich, creamy, and flavorful vegan Tikka Masala featuring roasted cauliflower florets in a spiced tomato-coconut sauce.

Ingredients

Scale
  • 1 medium head cauliflower, cut into bite-sized florets
  • 1 tablespoon olive oil
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 tablespoon fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 large yellow onion, finely chopped
  • 1 (28 oz) can crushed tomatoes
  • 1/2 cup raw cashews, soaked in hot water for 30 minutes (optional, for extra creaminess)
  • 1 tablespoon tomato paste
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/4 cup water or vegetable broth
  • 1 teaspoon maple syrup or sugar
  • 1 tablespoon lemon juice
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, turmeric powder, and salt on a baking sheet. Roast for 20 to 25 minutes, turning halfway, until tender and slightly browned. Set aside.
  2. While the cauliflower roasts, prepare the sauce. If using cashews, drain them and blend them with 1/2 cup of water or broth until completely smooth. Set the cashew cream aside.
  3. Heat a large pot or Dutch oven over medium heat. Add a splash of oil if needed. Sauté the onion until soft, about 5 minutes.
  4. Add the minced ginger and garlic. Cook for 1 minute until fragrant.
  5. Stir in the tomato paste, garam masala, cumin, coriander, and cayenne pepper. Cook the spices for 1 minute, stirring constantly, until aromatic.
  6. Pour in the crushed tomatoes and the remaining water or broth. Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 10 minutes, allowing the flavors to meld.
  7. Stir in the full-fat coconut milk and the cashew cream (if using). Heat through gently; do not boil after adding the coconut milk.
  8. Stir in the maple syrup and lemon juice. Taste the sauce and adjust salt or spice levels as needed.
  9. Gently fold the roasted cauliflower florets into the sauce. Simmer for 5 more minutes to warm the cauliflower through.
  10. Garnish generously with fresh cilantro before serving.

Notes

  • For a deeper red color, add 1 teaspoon of sweet paprika or a small amount of beet powder when adding the dry spices.
  • Serve this curry hot with basmati rice or warm vegan naan bread for dipping.
  • You can make the sauce base one day ahead and store it in the refrigerator. Add the roasted cauliflower just before serving.

Nutrition

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