Simple, practical, and full of everyday flavour, Vegan Cauliflower Tikka Masala is a vegan, vegetarian Gluten-free, Indian, Vegan main course made with medium head of cauliflower chopped into florets, oil, and lemon juice in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Total time: 45 minutes
  • Yield: 6
  • Category: Main Course
  • Cuisine: Gluten-free, Indian, Vegan

Ingredients

  • 1 medium head of cauliflower chopped into florets
  • 2 tsp oil
  • 1 tsp lemon juice
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp garam masala
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp or more salt
  • 1 Recipe my Tikka masala sauce (, use 2/3 of the sauce recipe if using a small head of cauliflower)
  • 1/4 cup non dairy cream (such as cashew ((blend 1/4 cup cashews with 1/4 cup water until smooth), soy, coconut (optional))

Method

  1. 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.
  2. 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.
  3. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.