Vegan Cauliflower Tikka Masala Recipes

CAULIFLOWER TIKKA MASALA CURRY (EASY & VEGAN)

Steps:

• In a large pan, heat the oil on medium-high heat. Add the cauliflower florets and onions. Sauté until they are starting to brown and onions are translucent, about 3 minutes.
• Add the garlic, ginger, lentils and spices.
• Sauté for a further minute until fragrant, stirring constantly.
• Add the crushed tomatoes and vegetable broth. Stir to combine and cook covered for about 10-15 minutes on medium-low heat until the cauliflower is tender and the lentils are cooked through, stirring occasionally.
• Add more water to thin (if needed) or coconut cream/ cashew cream* (to make it creamier). If the sauce is too watery, cook again uncovered for a further few minutes until it thickens to your desired consistency. Season with additional salt and spices, if needed.
• Then take off heat and let the masala sit for another few minutes before serving to unfold flavors. (optional)
• Serve with non-dairy yogurt over rice (or mashed potatoes, creamy polenta) and with your favorite bread. Garnish with sesame, roasted cashews* and fresh parsley, if you prefer.
• Enjoy!

CAULIFLOWER TIKKA MASALA

Steps:

• 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!

VEGAN CAULIFLOWER TIKKA MASALA

Steps:

• If you havent yet, make my Tikka Masala Sauce. To a large bowl, Add the chopped cauliflower florets, drizzle oil and lemon juice and toss well to coat. In a small bowl mix all the spices and salt. Sprinkle the spices all over the cauliflower and toss to coat. Spread the florets on a parchment lined baking sheet or baking dish. Bake at 400 degrees F (205 C) for 25 mins.
• In a saucepan over medium heat or instant pot on saute mode, combine the tikka masala sauce and baked cauliflower. Add 1/4 cup of non dairy cream if needed. Mix well. Bring to a boil. At this point you can also add in a cup or more chickpeas for added protein. Cook for about 3-4 mins. Taste and adjust salt and flavor.
• Garnish with fenugreek leaves or cilantro. Sprinkle some smoked paprika or cayenne (really important for a smoky flavor). Take off heat. Then let the mixture sit for another few mins before serving. Serve with Naan, flatbreads or rice.

CAULIFLOWER TIKKA MASALA

Steps:

• Heat oven to 450°F and line a baking sheet with aluminum foil. Lightly spray the foil with nonstick cooking spray.
• In a large mixing bowl, combine all ingredients and toss to combine.
• Pour the seasoned cauliflower onto the prepared baking sheet and place on the center rack of the oven.
• Roast 10-12 minutes or until cauliflower is golden and just tender.
• Transfer cauliflower to a cooling rack until ready to use.
• Heat a large skillet over medium heat and add the butter and olive oil. When the oil shimmers, add the minced onions and cook until translucent. Add the minced garlic and cook 30 seconds, stirring often.
• Add cumin, salt, ginger, cinnamon, turmeric, Garam Masala and paprika and cook 1 minute, stirring often.
• Add tomato sauce, reduce heat to low and allow sauce to thicken 5-7 minutes, stirring often.
• Add cream and sugar and bring sauce to a low boil. Cook another 8-10 minutes, over low heat, until sauce has thickened a bit.
• Add the roasted cauliflower to the sauce, mix well and serve.
• Cook according to package directions. Keep warm until ready to serve.
• Spoon basmati rice down the center of a serving plate/platter and top with Roasted Cauliflower Tikka Masala. Serve with naan, a side of sour cream or Greek yogurt and garnish with chopped fresh parsley or cilantro and a lemon wedge.

CAULIFLOWER TIKKA MASALA

Steps:

• Pre-heat the oven to 200ºc/390ºF.
• Slice the cauliflower floret off the head of cauliflower. Chop the remaining stalk into bite size pieces. Place the cauliflower into a large roasting tray and drizzle over the oil and season with the spices then place into the oven and roast for 30 minutes until golden brown and cooked.
• In the meanwhile start making the sauce. Fry the onions in the oil until soft and translucent then add the garlic and ginger and fry for another 30 seconds.
• Add all the spices and fry for a minute before adding the tomatoes and tomato paste. Simmer for 5 minutes then add the cream and sugar then simmer for 10 minutes
• Add the roasted cauliflower and butter and stir together then allow to simmer for 5-10 minutes. Season to taste and serve.

CAULIFLOWER TIKKA MASALA

Steps:

• In a large non-stick saute pan, heat 1 tbsp cooking oil on medium heat.
• Add in the mustard seeds and allow them to fry for ~30 seconds. You should start to see them sizzle and start popping.
• Immediately add in the finely grated ginger, minced garlic, green jalapenos (if using), and chopped onions. Cook for a few minutes until fragrant and the onions start to become translucent. Mix frequently to avoid burning.
• While the mixture is cooking, add all the Sauce ingredients above into a blender (I used a powerful blender such as a vitamix, but any blender should work).
• Once the onions start to become transluscent, turn off the heat, and add all the contents of the saute pan (onion/garlic/ginger) into the blender containing the Sauce ingredients.
• Blend on high until completely pureed into a smooth sauce.
• Pour the sauce from the blender back into the saute pan, add all the Spices listed above, and mix to combine. Heat the sauce on medium-low until you achieve a gentle simmer. Cook uncovered for 10-15 minutes on medium-low heat.
• If possible, immediately rinse the blender out so you can use it again to make the cashew cream.
• Add all the cauliflower florets into the sauce, toss, and cook, COVERED, for about 10 minutes on low heat or until the cauliflower florets are cooked and tender yet able to keep shape.
• Remove the cover and cook again on medium heat, stirring occasionally, for up to about 10-15 minutes OR until the sauce reduces a decent amount and thickens in consistency. While you are waiting, prepare the cashew cream if using.
• Season with additional salt if needed, turn off the heat, drizzle on 2 tbsp of cashew cream (if using), and garnish with some fresh chopped cilantro. Enjoy hot with some rice, Naan, or favorite tortilla.