This is usually my go to recipe whenever I have cauliflower on hand. It’s creamy, savory, and full of flavor.
Key Ingredients
Cauliflower – next to tofu, cauliflower is a great substitute for meat. It’s able to soak up all the flavor of any seasonings it is cooked in.
Fresh ginger – adds spice and some sweetness.
Garam masala – this is what gives this dish all the flavor. It adds warmth and boldness.
Canned tomatoes – is the base of the masala sauce. You can also sub for fresh tomatoes as well.
Full fat coconut milk – is the best substitute for the common non vegan ingredients in tikka masala; cream and yogurt.
I find this dish to be very forgiving, so you can get creative and add almost any kind of vegetable or herb like carrots, zucchini, bell pepper, green onion, basil, and mint. This is also one of my favorite comfort foods because it so rich and satisfying.
Serve over some basmati rice and this dish makes for a perfect dinner!
Cauliflower Tikka Masala
Ingredients
- 1 medium sized cauliflower chopped into florets
- 1 tbsp ginger roughly chopped (or 1 tsp ground ginger)
- 1 small onion roughly chopped
- 3 garlic cloves roughly chopped
- 1 tbsp olive oil
- 1 14.5oz can diced tomatoes
- 1 tbsp garam masala*
- 2 tsp turmeric
- 1/2 cup frozen peas
- 1 13.5oz can full fat coconut milk
- ½ tbsp salt
Instructions
- Heat olive oil in a large pan over medium heat. Add onions, ginger, and garlic and sauté until onions are lightly browned. Add garam masala and turmeric, cook for 1 minute. Add the tomatoes and let simmer for 2 minutes.
- Turn off the heat and use immersion blender to blend until smooth. If you do not have an immersion blender, wait for the sauce to cool before transferring it to a blender. Once blended with the blender, pour the sauce back to the pan. Heat back up to a simmer.
- Add the coconut milk and salt, stir to combine. Add the frozen peas and cauliflower and stir to until they are evenly coated in the sauce.
- Cover and simmer for 15 minutes, until the cauliflower is fork tender. Serve hot with basmati rice and garnish with cilantro.