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Vegan Cauliflower Tikka Masala

Close-up of vibrant orange Vegan Cauliflower Tikka Masala florets covered in rich sauce and garnished with fresh cilantro.
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Make a rich, creamy, and deeply spiced plant-based Tikka Masala featuring roasted cauliflower florets in a tomato-based sauce.

Ingredients

Scale
  • 1 medium head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 tablespoon avocado oil or coconut oil
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cayenne pepper (adjust to heat preference)
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 cup vegetable broth
  • 1/2 cup raw cashews, soaked in hot water for 30 minutes and drained
  • 1/2 cup full-fat coconut milk or cream
  • 1 teaspoon sugar or maple syrup
  • 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
  • 1/4 cup fresh cilantro, chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, turmeric, garam masala, and salt on a baking sheet. Roast for 20 to 25 minutes until tender and slightly browned.
  2. While the cauliflower roasts, prepare the sauce. Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
  3. Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
  4. Stir in the cumin powder, coriander powder, and cayenne pepper. Cook the spices for 30 seconds, stirring constantly.
  5. Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer.
  6. Drain the soaked cashews. Place the drained cashews and coconut milk into a high-speed blender. Add about 1/2 cup of the simmering tomato sauce mixture to the blender. Blend until completely smooth and creamy.
  7. Pour the cashew cream mixture back into the pot with the remaining sauce. Stir well to combine.
  8. Add the sugar and crushed fenugreek leaves. Simmer the sauce gently for 10 minutes, allowing the flavors to meld. Taste and adjust salt if needed.
  9. Gently fold the roasted cauliflower florets into the sauce. Simmer for another 5 minutes to heat the cauliflower through.
  10. Serve hot, garnished with fresh cilantro.

Notes

  • For an even richer sauce, substitute the cashews with 1/2 cup of soaked sunflower seeds or use an additional 1/4 cup of full-fat coconut cream instead of cashews.
  • If you do not have fenugreek leaves, you can omit them, but they add a characteristic depth to the Tikka Masala flavor.
  • Serve this curry over basmati rice or with warm naan bread.

Nutrition

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