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    Home » All Recipes » Dinner

    Cauliflower Tikka Masala

    January 7, 2020 By Melissa Huggins / 29 Comments

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    Savory, bold and mildly-spiced, this Cauliflower Tikka Masala is a flavor-packed recipe that your whole family will love. It's a pure comfort meal that is easy to make and it's budget-friendly too!

    overhead view of two bowls of cauliflower tikka masala over rice. Topped with cilantro.

    If you love spicy food that's comforting and loaded with veggies, then you're going to LOVE this Cauliflower Tikka Masala! It's a family favorite over here, so I added it to the Vegan Huggs dinner collection so you can enjoy it too!

    You won't believe how easy it is to make either. If you've tried my Cauliflower Coconut Curry, the cooking method is very similar to that. The cauliflower is roasted for maximum flavor while the sauce is prepared and simmered to perfection. It's glorious!

    Side view of a bowl of cauliflower tikka masala topped with cilantro. Forks on the side.

    WHAT DO I NEED TO MAKE CAULIFLOWER TIKKA MASALA?

    (FULL AMOUNTS IN RECIPE CARD BELOW)

    Photo of ingredients on a white table.

    The ingredients are simple and easy to find at you local grocery store. You'll need: Cauliflower, Oil, Red Onion, Garlic, Ginger, Cumin, Turmeric, Smoked Paprika, Crushed Red Pepper, Garam Masala, Salt, Pepper, Tomato Purée, Agave Nectar, Coconut Milk, and Lime Juice.

    HOW TO MAKE CAULIFLOWER TIKKA MASALA

    Six process photos of roasting cauliflower and making sauce in a pan.

    First, preheat your oven to 450° F (230° C) and set out a large baking sheet. Mix the spices for the sauce in a small bowl and set aside. 

    • STEP 1 - Drizzle the cauliflower florets with oil and season. Roast for 15-20 minutes until tender, tossing halfway.
    • STEP 2 - Sauté onions in a large pan over medium heat until translucent and slightly golden.
    • STEP 3 - Add the garlic and ginger. Sauté for 30-60 seconds until fragrant.
    • STEP 4 - Stir in the combined spices and sauté until fragrant, about 30 seconds.
    • STEP 5  - Now add tomato puree, agave, and salt. Gently simmer on low for 10-15 minutes, stirring often. You want the purée to get really thick (see photo 5A).

    Four process photos of making tikka masala sauce in a pan.

      • STEP 6 - Pour in coconut milk and gently simmer 2-4 minutes to thicken.
      • STEP 7 - Stir in 1 tablespoon of lime juice and taste before you add more.
      • STEP 8 (8A) - Now add roasted cauliflower and gently toss to combine well. Taste for seasoning and add more if needed, then remove from heat. Sprinkle with cilantro if desired.

    TIPS AND TRICKS:

          • Cut the cauliflower into similar sized florets for even cooking.
          • It's important to cook down the tomato purée to yield a thick rich and full-bodied sauce. It also helps cut down the acidity.
          • For extra spiciness, you can sauté a small serrano pepper (slice first) with the onions. Or you can add a few pinches of ground cayenne pepper or red chili powder with the spice mix.
          • To make it less spicy, omit the crushed red pepper and reduce the cumin.
          • If the sauce is too thick for your taste, you can add a few splashes of water or broth to thin it out. You can also add more coconut milk if you want it creamier.
          • The coconut milk has a very subtle flavor and it balances well with the tomato base and spices. However, if you're very sensitive to its flavor, you can use lite canned coconut milk. The sauce will be a little thinner, but still delicious.
          • For added protein, add a cup of chickpeas to the pan after the coconut milk.

    DOES IT FREEZE WELL?

    I haven't tried freezing it with the cauliflower, but the sauce freezes nicely for 2-3 months. You may need to add a splash of water or vegetable broth on the reheat to thin it out a little.

    WHAT CAN I SERVE WITH CAULIFLOWER TIKKA MASALA?

    I like to serve it with rice or quinoa and a side of garlic naan (recipe by Elephantastic Vegan). To switch it up, you can serve it with cauliflower rice, potatoes, couscous or salad. It all works!

    TOPPING IDEAS:

    Cilantro
    Basil
    Vegan Sour Cream
    Lime Juice
    Currants
    Toasted nuts
    Bean sprouts
    Green Onion
    Hot Peppers

    Closeup view of two bowls of cauliflower tikka masala. Napkin, naan and cilantro on the side.

    MORE VEGAN CAULIFLOWER RECIPES TO ENJOY:

    • Cheesy Vegan Cauliflower Casserole
    • Roasted Vegan Cauliflower Soup
    • BBQ Cauliflower Wings

    I’D LOVE TO HEAR FROM YOU

    If you make this Cauliflower Tikka Masala recipe, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

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    5 from 14 votes

    Cauliflower Tikka Masala

    Savory, bold and mildly-spiced, this Cauliflower Tikka Masala is a flavor-packed recipe that your whole family will love. It's a pure comfort meal that is easy to make and it's budget-friendly too! 
    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: Dinner
    Cuisine: Gluten-Free, Indian, Vegan
    Servings: 4 People
    Calories: 315kcal
    Author: Melissa Huggins

    Ingredients

    Roasted Cauliflower

    • 1 large cauliflower , cut into bite-sized florets
    • avocado oil for drizzling (or preferred oil)
    • 2 teaspoons garam masala
    • Salt and pepper , to taste

    Tikka Masala Sauce

    • 2 tablespoons avocado oil , or preferred oil
    • ½ medium red onion , finely diced (sub yellow onion)
    • 3-4 cloves garlic , minced or crushed
    • 1 tablespoon fresh ginger , grated (sub frozen or paste)
    • 1 ½ teaspoons garam masala
    • ¾ teaspoon ground cumin
    • 1 teaspoon turmeric
    • ¾ teaspoon smoked paprika (sub with sweet)
    • ½ teaspoon crushed red pepper
    • 2 cups tomato purée (strained tomatoes)
    • 2-3 teaspoons agave nectar (or any sweetener)
    • ¾ teaspoon salt , more to taste (more for roasting)
    • 1 cup full-fat coconut milk (shake can before pouring)
    • 1-2 tablespoons lime , juiced (sub lemon)

    For Serving (Optional)

    • Naan
    • Rice (about 3 cups cooked)
    • ½ cup cilantro , chopped

    Recommended Equipment

    • Large Rimmed Baking Sheet
    • Large Skillet
    Prevent your screen from going dark

    Instructions

    • For the cauliflower, preheat oven to 450° F (230° C). Place cauliflower florets on a rimmed baking sheet. Drizzle with oil and sprinkle with garam masala, salt, and pepper. Combine together with your hands. Roast for 15-20 minutes until tender and lightly browned. Toss halfway.
    • In a small bowl, combine the garam masala, cumin, turmeric, paprika, and crushed red pepper. Set aside.
    • In a large pan, heat oil over medium heat. Add onions and sauté until translucent and slightly golden. About 3-5 minutes. 
    • Turn heat down one notch. Now add the garlic and ginger. Sauté for 30-60 seconds until fragrant. Now add the combined spices and sauté until fragrant, about 30 seconds. 
    • Add tomato puree, agave, and salt. Bring to a simmer, then lower the heat (if needed) to maintain a low simmer. Cook for 10-15 minutes stirring often to prevent sticking. You want the sauce to get very thick. Stir in coconut milk and lightly simmer 2-4 minutes to combine and thicken (don't boil - lower heat if needed). Stir in 1 tablespoon of lime juice and taste before you add more.
    • Now add roasted cauliflower and gently toss to combine well (heat longer if needed). Taste for seasoning and add more if needed, then remove from heat. Top over rice and serve with naan, lime wedges, and cut cilantro if desired. Enjoy! 

    Video

    Notes

    *Nutritional info doesn't include rice or naan. 
    For extra spiciness, you can sauté a small serrano pepper (slice first) with the onions. Or you can add a few pinches of ground cayenne pepper or red chili powder with the spice mix. To make it less spicy, omit the crushed red pepper and reduce the cumin. 
    If the sauce is too thick for your taste, you can add a few splashes of water or broth to thin it out. 
    For a creamier consistency, add ¼ - ½ cup more coconut milk and lightly simmer a few minutes longer.
    The coconut milk has a very subtle flavor and it balances well with the tomato base and spices. However, if you're very sensitive to its flavor, you can use lite canned coconut milk. The sauce will be slightly thinner, but still delicious. 
    For added protein, add a cup of chickpeas to the pan after the coconut milk. 
    More Topping Ideas: A dollop of Unsweetened Yogurt or Vegan Sour Cream, Toasted Nuts, Fresh-Cut Basil, Sliced Green Onion or Bean Sprouts

    Nutrition

    Serving: 12ounces | Calories: 315kcal | Carbohydrates: 32g | Protein: 8g | Fat: 18g | Saturated Fat: 12g | Sodium: 448mg | Fiber: 8g | Sugar: 13g
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

    1. Bobbi Walker

      July 16, 2022 at 9:48 pm

      5 stars
      OMG...this is sooo good. I will make it again...soon!
      I will double next time so we have leftovers 😋

      Reply
      • Melissa Huggins

        July 22, 2022 at 9:54 am

        Thanks for the great feedback Bobbi. 🙂 Appreciate you dropping by.

        Reply
    2. SARAH KOLOMS

      March 12, 2022 at 6:46 pm

      5 stars
      Made this tonight for dinner, and the sauce is AMAZING!! so flavorful, not overly spicy, and perfect consistency. I added chopped spinach with the cauliflower, over basmati rice. I will make the sauce again and again and probably change up the veggies a bit for fun. Thank you for such a delicious easy and healthy dinner option!

      Reply
      • Melissa Huggins

        March 14, 2022 at 9:06 am

        Hi Sarah, thanks for trying the recipe and I am so happy you liked the sauce. It is also a family favorite. 🙂

        Reply
    3. Tania

      May 23, 2021 at 1:29 pm

      5 stars
      This is my first time on this blog but won’t be my last - this was delish, a dish I will definitely return to

      Reply
      • Support @ Vegan Huggs

        May 28, 2021 at 7:23 am

        Hi Tania! Welcome! We are happy to hear that you loved the recipe, thanks for stopping by and giving it a try! 🙂

        Reply
    4. Kathleen

      December 18, 2020 at 1:21 am

      5 stars
      Yummy! Nutritious! Filling with chickpeas!

      Reply
      • Support @ Vegan Huggs

        December 18, 2020 at 11:51 am

        Hi Kathleen! We are glad that you loved the recipe! Thanks for stopping by 🙂

        Reply
    5. Valerie

      August 31, 2020 at 1:46 pm

      Would this freeze well? I like to cook bulk so I have food to take out on busy nights.

      Reply
      • Jenna Simpson-Oliver

        April 16, 2022 at 10:23 pm

        5 stars
        Oh my,this recipe was AMAZING. I've tried a lot of Indian inspired dishes, but this is by far the best and tastes closest to my favorite restaurant. Thank you!!

        Reply
        • Melissa Huggins

          April 18, 2022 at 7:51 pm

          Hi Jenna, I am glad you think so.I love Indian-inspired dishes too and I hope you can try my other recipes. 😊

    6. Michael Guilford

      August 04, 2020 at 1:11 pm

      For health reasons, Melissa, I can't have saturated fat (i.e., the coconut milk). What would be a good substitute? I'm really looking forward to trying this one! 😀

      Reply
      • Melissa Huggins

        August 04, 2020 at 3:14 pm

        Hi Michael, If you can have cashew cream (unsweetened), that would be my second choice. If not, you can use any non-dairy milk that you'd like. I like soy milk because it's a bit thicker and creamier than most. You might want to simmer a little longer to thicken. Let me know if you have any other questions or if you need the recipe for cashew cream (you can use store-bought too). 🙂

        Reply
    7. Susan

      June 16, 2020 at 3:09 pm

      I do NOT like the taste of coconut. Dairy is not a concern so can I use regular milk or soy milk instead?

      Reply
      • Melissa Huggins

        June 22, 2020 at 1:11 pm

        Hi Susan, you can use any unsweetened cream. Soy will work too, just won't be as rich, but still delicious!

        Reply
    8. Laura Magness

      May 05, 2020 at 11:03 am

      I made this for dinner last night. It was easy to make and tastes even better today. 5 stars!

      Reply
      • Melissa Huggins

        May 05, 2020 at 2:38 pm

        Thank you, Laura! I'm glad you liked it! I love the leftovers better too. 🙂

        Reply
    9. Patricia B

      April 08, 2020 at 10:31 pm

      How can I substitute the Garam Masala or other spices that I could combine to make it? I am looking forward to making this. Thank you!

      Reply
      • Melissa Huggins

        April 09, 2020 at 4:20 am

        Hi Patricia, here is an easy recipe online. Add half the spice mix to the recipe and then add more if needed. I hope this helps. 😀

        https://www.allrecipes.com/recipe/142967/easy-garam-masala/

        Reply
    10. Charice

      February 01, 2020 at 4:11 pm

      5 stars
      This dish is soooo tasty and satisfying! One of my favorites now, along with Potato Leek soup!!

      Reply
      • Melissa Huggins

        February 07, 2020 at 9:31 pm

        Hi Charice, I'm so glad you liked it! Thank you so much. 🙂

        Reply
    11. Jennifer Ogden

      January 18, 2020 at 1:57 pm

      5 stars
      This dish was amazing, I am going to double up on it next time I make it, it was sooooooooo good!

      Reply
      • Melissa Huggins

        January 18, 2020 at 9:57 pm

        Hi Jennifer, I'm so happy you liked it! Thank you for giving it a try 🙂

        Reply
    12. Leslie

      January 16, 2020 at 2:31 am

      This looks yummy, can’t wait to try it. What can I use instead of agave? Thanks

      Reply
      • Melissa Huggins

        January 16, 2020 at 9:42 am

        Hi Leslie, you can use any type of sweetener (granulated sugar, brown sugar, maple syrup, etc. ). Thanks for stopping by 🙂

        Reply
    13. Jan

      January 11, 2020 at 1:32 pm

      Looking forward to trying this one. Loving your recipes

      Reply
      • Melissa Huggins

        January 11, 2020 at 3:23 pm

        I'm so glad! Thank you 🙂

        Reply
    14. Kiki Gee and Wolf

      January 11, 2020 at 10:10 am

      5 stars
      Sitting here thinking about what I can cook today that would use up what we have and not have to get out in the snow and go the grocery store. Tired of various vegan chilis. And this recipe shows up in my inbox today. Problem solved! Something spicy, warm, and best of all no chili powder. As a New Mexican who values our precious red and green chili powder, sometimes it gets a bit old. I know this will be well received today.

      I am a vegan endurance athlete and hubby is vegan rock climber. These recipes you send us have fueled us many a meal! Thank you from two crazy hard playing 50 something athletes.

      Reply
      • Melissa Huggins

        January 16, 2020 at 1:46 pm

        This is such a nice compliment! I'm so glad you've been liking the recipes so far. You both sound super stong and healthy! Such an inspiration! Thank you for stopping by and sharing 🙂

        Reply

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    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too!

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