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Cauliflower tikka masala over white basmati rice in a pot with handles next to a plate with naan and a bowl of relish on the side.

Cauliflower Tikka Masala

steamed rice, naan, chickpea salad

STARS

Smother roasted cauliflower florets in a highly spiced (but not too spicy!) tikka masala sauce. Serve with fragrant steamed rice sprinkled with cilantro, a fresh chickpea salad, and a soft piece of naan to soak up all of the flavor.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Ingredients

Marinade

  • 1 garlic clove
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne
  • 1 teaspoon coriander
  • 1 teaspoon ground ginger
  • ½ teaspoon black pepper
  • 1 tablespoon tamarind concentrate
  • 1 tablespoon honey
  • 1 cup plain yogurt
  • 2 heads cauliflower, cut into florets 

Tikka Sauce

  • 1 tablespoon canola oil
  • 1 tablespoon minced ginger
  • 1 garlic clove, minced
  • 2 tablespoons tikka masala base 
  • 1 teaspoon turmeric 
  • ½ teaspoon cayenne
  • 1 cup water
  • 1 15-ounce can crushed tomatoes
  • ½ cup heavy cream
  • Salt and pepper to taste
  • ¼ cup cilantro, chopped

Cumin Rice

  • 1 cup white basmati rice
  • 1 teaspoon cumin seed
  • 1 garlic clove, minced

Cucumber Chickpea Salad

  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 English cucumber, diced
  • 1 large tomato, diced
  • 1 small red onion, diced
  • ¼ cup chopped mint
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Serving

  • 4 pieces naan
Directions
1
Preheat the oven to 400°F. 
2
Blend all of the marinade ingredients in a blender until smooth. Toss the cauliflower with the marinade on a baking sheet and roast until fork-tender, about 12 minutes. 
3
For the tikka sauce, heat the oil in a large skillet. Sauté the ginger and garlic. Once tender, add in the tikka base, turmeric and cayenne. Add the water and whisk until everything is well mixed. Add the tomatoes and bring to a simmer. Whisk in the cream, salt and pepper and bring to a simmer for about 10 minutes, or until thickened and flavorful.
4
Place the rice, 2 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low, cover, and cook for about 20 minutes, until tender. Stir in the cumin and garlic. Season with salt and pepper.
5
Combine all cucumber salad ingredients in a mixing bowl. 
6
To serve, divide the rice and cauliflower between plates. Spoon tikka sauce on top and serve with cucumber chickpea salad and naan on the side.

Cauliflower Tikka Masala

steamed rice, naan, chickpea salad

STARS

Smother roasted cauliflower florets in a highly spiced (but not too spicy!) tikka masala sauce. Serve with fragrant steamed rice sprinkled with cilantro, a fresh chickpea salad, and a soft piece of naan to soak up all of the flavor.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Marinade

  • 1 garlic clove
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne
  • 1 teaspoon coriander
  • 1 teaspoon ground ginger
  • ½ teaspoon black pepper
  • 1 tablespoon tamarind concentrate
  • 1 tablespoon honey
  • 1 cup plain yogurt
  • 2 heads cauliflower, cut into florets 

Tikka Sauce

  • 1 tablespoon canola oil
  • 1 tablespoon minced ginger
  • 1 garlic clove, minced
  • 2 tablespoons tikka masala base 
  • 1 teaspoon turmeric 
  • ½ teaspoon cayenne
  • 1 cup water
  • 1 15-ounce can crushed tomatoes
  • ½ cup heavy cream
  • Salt and pepper to taste
  • ¼ cup cilantro, chopped

Cumin Rice

  • 1 cup white basmati rice
  • 1 teaspoon cumin seed
  • 1 garlic clove, minced

Cucumber Chickpea Salad

  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 English cucumber, diced
  • 1 large tomato, diced
  • 1 small red onion, diced
  • ¼ cup chopped mint
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Serving

  • 4 pieces naan

Directions

1
Preheat the oven to 400°F. 
2
Blend all of the marinade ingredients in a blender until smooth. Toss the cauliflower with the marinade on a baking sheet and roast until fork-tender, about 12 minutes. 
3
For the tikka sauce, heat the oil in a large skillet. Sauté the ginger and garlic. Once tender, add in the tikka base, turmeric and cayenne. Add the water and whisk until everything is well mixed. Add the tomatoes and bring to a simmer. Whisk in the cream, salt and pepper and bring to a simmer for about 10 minutes, or until thickened and flavorful.
4
Place the rice, 2 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low, cover, and cook for about 20 minutes, until tender. Stir in the cumin and garlic. Season with salt and pepper.
5
Combine all cucumber salad ingredients in a mixing bowl. 
6
To serve, divide the rice and cauliflower between plates. Spoon tikka sauce on top and serve with cucumber chickpea salad and naan on the side.