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Vegan Cauliflower Tikka Masala

Close-up of bright orange Vegan Cauliflower Tikka Masala featuring tender cauliflower florets coated in rich, creamy sauce.
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A simple recipe for rich, creamy, dairy-free cauliflower tikka masala using roasted cauliflower and a cashew-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 neutral oil (for sauce)
  • 1 large onion, 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 taste)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 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 (from a can)
  • 1 teaspoon sugar
  • 1 teaspoon dried fenugreek leaves (kasoori methi)
  • 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. Spread on a baking sheet.
  2. Roast the cauliflower for 20 to 25 minutes, turning halfway, until tender and slightly browned. Set aside.
  3. While the cauliflower roasts, prepare the sauce. Heat 1 tablespoon of neutral oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
  4. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  5. Stir in the cumin powder, coriander powder, and cayenne pepper. Cook the spices for 30 seconds.
  6. Pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer.
  7. Transfer the tomato mixture to a high-speed blender. Add the soaked and drained cashews. Blend until completely smooth and creamy.
  8. Pour the blended sauce back into the pot. Stir in the coconut milk, sugar, and dried fenugreek leaves. Heat gently, stirring often, but do not boil.
  9. Add the roasted cauliflower florets to the sauce. Stir gently to coat. Simmer for 5 minutes to allow the flavors to combine.
  10. Taste and adjust salt or cayenne pepper as needed.
  11. Serve hot, garnished with fresh cilantro.

Notes

  • For an extra creamy sauce, ensure your cashews are fully softened before blending.
  • Serve with basmati rice or vegan naan bread.
  • If you prefer a less rich sauce, use light coconut milk instead of full-fat.

Nutrition

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