Vegan Cauliflower Tikka Masala
A creamy, plant-based dish blending coconut milk and vibrant spices, showcasing the versatility of cauliflower in Indian cuisine.
Ingredients
For the base
- 1 large head cauliflower, cut into florets
- 1 tablespoon coconut oil For sautéing
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
For the sauce
- 1 can (14 oz) coconut milk Use full-fat for creaminess
- 1 can (14 oz) diced tomatoes
- 2 tablespoons garam masala
- 1 tablespoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon chili powder Adjust to taste
- to taste Salt
For garnish and serving
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Heat coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add garam masala, ground cumin, turmeric, ground coriander, and chili powder. Stir well and cook for about a minute.
Cooking
- Pour in diced tomatoes and coconut milk, mixing everything together. Bring to a gentle simmer.
- Add cauliflower florets to the skillet, ensuring they’re submerged in the sauce. Cover and cook for 15-20 minutes, or until tender but holding shape.
- Season with salt to taste and gently stir to combine.
- Serve hot, garnished with fresh cilantro and lemon wedges.
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Notes
Use fresh spices for better flavor. Roasting cauliflower before adding it to the sauce can enhance the taste. Adjust spices based on personal preference.