Cauliflower Tikka Masala Indian (Print-Friendly Version)

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

# What You'll Need:

→ Roasted Cauliflower

01 - 1 large head cauliflower (about 900 g), cut into 4 cm florets
02 - 120 ml plain yogurt (dairy or plant-based alternative)
03 - 15 ml freshly squeezed lemon juice
04 - 15 ml ginger-garlic paste (or 15 g minced ginger plus 15 g minced garlic)
05 - 5 ml garam masala
06 - 5 ml ground cumin
07 - 5 ml ground coriander
08 - 2.5 ml turmeric powder
09 - 2.5 ml Kashmiri red chili powder (or paprika for less heat)
10 - 1.25 ml fine sea salt, or to taste
11 - 15 ml vegetable oil or avocado oil

→ Tikka Masala Sauce

12 - 30 ml vegetable oil or ghee
13 - 1 large onion (about 225 g), finely chopped
14 - 5 cm piece ginger, grated or finely minced
15 - 4–5 garlic cloves, grated or finely minced
16 - 1–2 green chilies (such as serrano or jalapeño), slit or finely chopped (optional)
17 - 15 ml ground coriander
18 - 10 ml ground cumin
19 - 5 ml turmeric powder
20 - 5 ml garam masala
21 - 2.5–5 ml Kashmiri red chili powder (or paprika)
22 - 400 g crushed tomatoes or tomato purée
23 - 120 ml water or low-sodium vegetable broth
24 - 120–180 ml heavy cream or full-fat coconut milk
25 - 5 ml granulated sugar (optional, to taste)
26 - Fine sea salt, to taste
27 - 15 ml dried fenugreek leaves (Kasuri Methi), crushed (optional but recommended)
28 - Fresh cilantro leaves, chopped, for garnish

# How to Make It:

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

# Additional Tips:

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

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