How do I achieve a smoky flavor in the sauce?

Roast the marinated cauliflower at a high temperature until it's browned and slightly charred, then simmer it in the sauce. This method naturally infuses the dish with a subtle smokiness.

Can I use coconut milk instead of cream?

Absolutely! Full-fat coconut milk delivers a creamy texture and mild sweetness, making it a perfect substitute for dairy, especially for a vegan version.

How can I adjust the spice level?

Control the heat by using less Kashmiri chili powder or substituting it with sweet paprika. You can also reduce or omit green chilies for a milder sauce.

What accompaniments pair well with this dish?

Steamed basmati rice, jeera rice, or warm naan bread are classic choices. A side of cucumber raita or a fresh salad also complements the dish nicely.

How do I ensure the cauliflower stays tender but not mushy?

Roast the cauliflower just until fork-tender and lightly crisp at the edges. Be gentle when mixing it into the sauce to maintain its structure and texture.

Cauliflower Tikka Masala Delight

Category: Satisfying Main Dishes for Every Occasion

Experience robust Indian-inspired flavors with cauliflower tikka masala. Tender roasted cauliflower florets, marinated in yogurt, lemon, and classic warming spices, are cooked until golden and smoky. A silky sauce of onions, tomatoes, ginger, garlic, and a spectrum of ground spices provides rich depth, while a splash of cream or coconut milk delivers luxurious smoothness. Finished with aromatic garam masala, dried fenugreek, and fresh cilantro, this vibrant dish is ideal over rice or served alongside warm naan. Balanced, mildly spicy, and layered with bright, savory notes, it's a satisfying plant-forward meal for any occasion.

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Created By Sarah

Last updated on Sun, 08 Jun 2025 12:31:30 GMT

A bowl of food with rice and cauliflower. | sarahmeal.com

This Cauliflower Tikka Masala is my go-to for a comforting homemade take on a classic Indian favorite rich with flavor yet completely plant-powered. Roasted cauliflower replaces the traditional protein in a velvety, spiced tomato cream sauce creating a satisfyingly hearty main that pleases vegetarians and omnivores alike.

The day I first made this was a chilly weekend and everyone was craving something extra cozy. Ever since then this cauliflower tikka masala has become a repeat-requested dinner for family nights and even small gatherings.

Ingredients

Cauliflower: One large head of fresh cauliflower provides a hearty meaty texture and soaks up all the flavors. Look for firm heads with tight white florets
Plain yogurt: helps the marinade penetrate and keeps the cauliflower moist during roasting. Go for Greek or a non-dairy alternative for vegan
Lemon juice: adds brightness that balances creamy richness. Use freshly squeezed for clean flavor
Ginger garlic paste: infuses authenticity and warmth. If jarred, check for fresh aroma
Garam masala: is a must for depth select a trusted Indian brand for best results
Ground cumin and ground coriander: offer earthiness and a touch of citrus sweetness always check their freshness by smell
Turmeric: gives golden color and gentle bitterness fresher powder is more vibrant
Kashmiri red chili powder or paprika: for milder heat creates that signature color
Salt: brings everything into focus. Use fine sea salt for better dissolution
Vegetable oil or avocado oil: aids even roasting and a bit of crispness
Onion: is the base for sauce. Choose large yellow onions for sweetness
Fresh ginger and fresh garlic: are best for bold flavor
Green chilies: bring optional heat use serrano for more spice or jalapeño for milder
Canned crushed tomatoes or tomato purée: gives body and tang. Use high-quality for best sauce
Heavy cream or full-fat coconut milk: delivers the signature creaminess and luscious mouthfeel
Sugar: is optional to balance tomato’s tang a pinch goes a long way
Dried fenugreek leaves (Kasuri Methi): add a distinct finishing aroma try to find them at an Indian grocer
Fresh cilantro: for garnish brings a fragrant finish

Step-by-Step Instructions

Marinate and Roast the Cauliflower:: Cut the cauliflower into generous florets and toss with yogurt lemon juice ginger-garlic paste and spices. Allow at least a short marinating time so flavors penetrate. Spread the pieces on a lined sheet and roast at 400 degrees Fahrenheit until edges are browned and florets are just tender this is vital for a deep savory note
Sauté the Aromatics:: While cauliflower roasts heat oil or ghee in a large heavy pan. Sweating a finely chopped onion over medium heat for a solid 8 to 10 minutes ensures the base is soft, golden, and sweet. Add grated ginger garlic and green chilies and stir until rich with aroma about two minutes
Toast the Spices and Add Tomatoes:: Lower the heat then add ground coriander cumin turmeric and chili powder. Stir constantly to gently toast the spices so they bloom and darken a little. Pour in the crushed tomatoes scraping up any flavorful bits and bring to a slow simmer
Simmer and Blend for a Lush Sauce:: Let this mixture cook covered for 10 to 15 minutes until deep red and slightly thick. If you want a restaurant-smooth finish blend the sauce until slick and silky being careful if hot. I usually do this directly in the pot with an immersion blender
Finish the Sauce and Bring it All Together:: Add cream or coconut milk along with another sprinkle of garam masala and a crushed pinch of fenugreek leaves. Simmer a few more minutes. Adjust seasoning to taste with a little salt or sugar if needed for balance. Gently fold in your roasted cauliflower and allow the flavors to meld while heating through
Garnish and Serve:: Remove from the heat when heated through. Top generously with chopped cilantro. Serve right away over rice or with warm naan for the ultimate comfort bowl

A bowl of food with rice and vegetables. | sarahmeal.com

You Must Know

Meal can be made vegan and dairy free with simple swaps
Loaded with fiber vitamins and antioxidants from cauliflower
Perfect for freezing and reheating leftovers

I am seriously obsessed with Kasuri Methi in this dish it makes the flavor pop in a subtle but unmistakable way and always reminds me of festive family meals gathered around a steaming pot

Storage Tips

This dish keeps well refrigerated in an airtight container for up to four days and freezes beautifully for up to three months. Allow to cool fully before storing and reheat gently to preserve that creamy sauce. If the sauce thickens in the fridge add a small splash of water or broth and stir as you warm

Ingredient Substitutions

Don’t skip the yogurt in the marinade but plain non-dairy yogurt works well. If you can’t find Kashmiri chili powder paprika is a great mild choice. Heavy cream can be replaced with canned full-fat coconut milk for vegan and dairy free. If dried fenugreek leaves are not available the dish still shines but the flavor is more straightforward

Serving Suggestions

Scoop this thick masala over fluffy steamed basmati rice or tuck it next to pillowy naan or roti. For an extra special meal serve with crisp salad pickled onions and a squeeze of lemon. Leftovers make an incredible wrap or grain bowl filling the next day

A bowl of rice and meat. | sarahmeal.com

Cultural Context

Tikka masala is a classic in Indian cuisine often featuring marinated proteins simmered in a spiced tomato cream sauce. This version swaps in cauliflower for a modern plant-based twist but keeps the same balance of smoky warmth and creamy tang that makes the original so loved. Roasting the cauliflower instead of frying gives it deep flavor with lighter feel

Common Recipe Questions

→ How do I achieve a smoky flavor in the sauce?: Roast the marinated cauliflower at a high temperature until it's browned and slightly charred, then simmer it in the sauce. This method naturally infuses the dish with a subtle smokiness.
→ Can I use coconut milk instead of cream?: Absolutely! Full-fat coconut milk delivers a creamy texture and mild sweetness, making it a perfect substitute for dairy, especially for a vegan version.
→ How can I adjust the spice level?: Control the heat by using less Kashmiri chili powder or substituting it with sweet paprika. You can also reduce or omit green chilies for a milder sauce.
→ What accompaniments pair well with this dish?: Steamed basmati rice, jeera rice, or warm naan bread are classic choices. A side of cucumber raita or a fresh salad also complements the dish nicely.
→ How do I ensure the cauliflower stays tender but not mushy?: Roast the cauliflower just until fork-tender and lightly crisp at the edges. Be gentle when mixing it into the sauce to maintain its structure and texture.

Cauliflower Tikka Masala Indian

Charred cauliflower in a rich, spiced tomato sauce with warm aromatics and a creamy finish. Perfect with rice or naan.

Preparation Time

30 minutes

Cook Time

40 minutes

Total Duration

70 minutes

Created By: Sarah

Recipe Category: Main Dishes

Level of Difficulty: Moderate

Cuisine Style: Indian

Servings Yield: Serves 4

Diet Preferences: Vegetarian-Friendly, Gluten-Free Option

What You'll Need

→ Roasted Cauliflower

Ingredient 01 1 large head cauliflower (about 900 g), cut into 4 cm florets

Ingredient 02 120 ml plain yogurt (dairy or plant-based alternative)

Ingredient 03 15 ml freshly squeezed lemon juice

Ingredient 04 15 ml ginger-garlic paste (or 15 g minced ginger plus 15 g minced garlic)

Ingredient 05 5 ml garam masala

Ingredient 06 5 ml ground cumin

Ingredient 07 5 ml ground coriander

Ingredient 08 2.5 ml turmeric powder

Ingredient 09 2.5 ml Kashmiri red chili powder (or paprika for less heat)

Ingredient 10 1.25 ml fine sea salt, or to taste

Ingredient 11 15 ml vegetable oil or avocado oil

→ Tikka Masala Sauce

Ingredient 12 30 ml vegetable oil or ghee

Ingredient 13 1 large onion (about 225 g), finely chopped

Ingredient 14 5 cm piece ginger, grated or finely minced

Ingredient 15 4–5 garlic cloves, grated or finely minced

Ingredient 16 1–2 green chilies (such as serrano or jalapeño), slit or finely chopped (optional)

Ingredient 17 15 ml ground coriander

Ingredient 18 10 ml ground cumin

Ingredient 19 5 ml turmeric powder

Ingredient 20 5 ml garam masala

Ingredient 21 2.5–5 ml Kashmiri red chili powder (or paprika)

Ingredient 22 400 g crushed tomatoes or tomato purée

Ingredient 23 120 ml water or low-sodium vegetable broth

Ingredient 24 120–180 ml heavy cream or full-fat coconut milk

Ingredient 25 5 ml granulated sugar (optional, to taste)

Ingredient 26 Fine sea salt, to taste

Ingredient 27 15 ml dried fenugreek leaves (Kasuri Methi), crushed (optional but recommended)

Ingredient 28 Fresh cilantro leaves, chopped, for garnish

How to Make It

Instruction 01

Preheat oven to 200°C. Line a large baking tray with parchment paper. In a mixing bowl, combine cauliflower florets with yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, coriander, turmeric, chili powder, salt, and 15 ml oil. Toss thoroughly to ensure even coating. Allow to marinate for 20–30 minutes at room temperature or up to several hours refrigerated for deeper flavor. Arrange cauliflower in a single layer on the prepared tray and roast for 20–25 minutes, turning halfway through, until tender, golden, and charred on the edges. Set aside.

Instruction 02

While cauliflower roasts, heat 30 ml oil or ghee in a large heavy-bottomed pan over medium heat. Add chopped onion and sauté 8–10 minutes until translucent and beginning to turn golden, stirring often. Add grated ginger, minced garlic, and chilies (if using), and sauté for 1–2 minutes until aromatic, being careful not to brown the garlic.

Instruction 03

Lower heat to medium-low. Add coriander, cumin, turmeric, and chili powder, stirring constantly for 1 minute to toast the spices until deeply fragrant. Pour in crushed tomatoes, scraping up any caramelized bits. Stir in salt to taste and sugar (if using). Simmer gently until flavors meld and the sauce reduces slightly.

Instruction 04

Cover and simmer sauce for 10–15 minutes, stirring occasionally until thickened. For a refined texture, blend sauce carefully with an immersion blender or by transferring to a blender in batches, ventilating the lid and using caution with hot liquids. Return to pan if needed.

Instruction 05

Add cream or coconut milk, stirring to incorporate. Bring to a gentle simmer—do not boil if using dairy cream. Stir in garam masala and crushed fenugreek leaves, rubbing leaves between palms to release aroma. Taste and adjust seasoning. Gently fold in roasted cauliflower florets, coating well. Simmer for 5–7 minutes to infuse flavors without overcooking.

Instruction 06

Remove from heat. Garnish generously with chopped fresh cilantro. Serve hot with preferred accompaniments such as steamed rice or naan.

Additional Tips

Marinating the cauliflower intensifies flavor and yields a more succulent texture.
For a vegan option, use plant-based yogurt and full-fat coconut milk.
Blending the sauce enhances creaminess, but a rustic texture is equally authentic.

Essential Tools

Large baking tray
Parchment paper
Heavy-bottomed sauté pan or Dutch oven
Mixing bowls
Immersion blender (optional for sauce puréeing)

Allergy Details

Always review ingredient labels for allergens, and consult a professional if you're unsure.

Contains dairy if using regular yogurt and cream; substitute plant-based alternatives for a dairy-free version.

Nutritional Breakdown (per serving)

These nutritional details are for informational purposes and shouldn't replace medical advice.

Calories: 450
Fat Content: ~
Carbohydrate Content: ~
Protein Content: ~