Cauliflower Tikka Masala

This vegetarian tikka masala recipe is made with cauliflower (Gobi Masala), served with basmati rice & naan. Roasted cauliflower mixed with tomato-based curry & plenty of spices!

Course: Main Course

Cuisine: Indian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 250kcal

Author: Becky Hardin

This Vegetarian Tikka Masala is made with cauliflower instead of chicken! This delicious Indian cauliflower recipe is perfect for vegetarians, but it's also great for usual meat-eaters. The texture of the cauliflower masala (or Gobi Masala) is perfect, and the flavor of the homemade tikka masala sauce is absolutely delicious! Serve it on basmati rice with naan to complete the dish.

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Ingredients

For the Roasted Cauliflower:

1 head cauliflower washed and cut into bite-size florets
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon Garam Masala
½ teaspoon ground cumin
3 tablespoons Extra Virgin Olive Oil

For the Tikka Masala Sauce:

1 cup sweet yellow onion minced
2 cloves garlic minced
2 tablespoons butter
2 tablespoons olive oil
2 teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground ginger or 1 teaspoon grated fresh ginger
¼ teaspoon ground cinnamon
1/8 teaspoon turmeric
pinch of cayenne pepper
½ teaspoon Garam Masala
1 teaspoon sweet paprika
½ 6-7 ounces can tomato sauce
½ cup heavy whipping cream
2 teaspoons white granulated sugar

For Serving:

Basmati Rice
Chopped fresh parsley or cilantro
Lemon wedges

Instructions

For the Roasted Cauliflower:

Heat oven to 450°F and line a baking sheet with aluminum foil. Lightly spray the foil with nonstick cooking spray.
In a large mixing bowl, combine all ingredients and toss to combine.
Pour the seasoned cauliflower onto the prepared baking sheet and place on the center rack of the oven.
Roast 10-12 minutes or until cauliflower is golden and just tender.
Transfer cauliflower to a cooling rack until ready to use.

For the Tikka Masala Sauce:

Heat a large skillet over medium heat and add the butter and olive oil. When the oil shimmers, add the minced onions and cook until translucent. Add the minced garlic and cook 30 seconds, stirring often.
Add cumin, salt, ginger, cinnamon, turmeric, Garam Masala and paprika and cook 1 minute, stirring often.
Add tomato sauce, reduce heat to low and allow sauce to thicken 5-7 minutes, stirring often.
Add cream and sugar and bring sauce to a low boil. Cook another 8-10 minutes, over low heat, until sauce has thickened a bit.
Add the roasted cauliflower to the sauce, mix well and serve.

For the Basmati Rice:

Cook according to package directions. Keep warm until ready to serve.

To Serve:

Spoon basmati rice down the center of a serving plate/platter and top with Roasted Cauliflower Tikka Masala. Serve with naan, a side of sour cream or Greek yogurt and garnish with chopped fresh parsley or cilantro and a lemon wedge.

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