EASY CAULIFLOWER TIKKA MASALA CURRY

I’m always looking for easy, delicious vegetarian meals I can make during the week for our dinners. We’re always trying to limit our meat consumption but finding recipes that the whole family will eat that don’t require hard-to-find ingredients or takes too long to prep can be challenging. Enter: vegetable curry. Vegetarian curries are always a hit because they offer all the same flavor and punch as a meat curry while being even easier to cook and my family absolutely LOVE when I say we’re having Cauliflower tikka masala for dinner. Win!


I use a sauce inspired by my butter chicken for this cauliflower curry. I like to spice and roast the cauliflower before adding to the sauce. The roasted cauliflower adds so much flavor to the finished curry and it also makes prepping this recipe in advance so much easier. Simply roast the cauliflower off and keep in the fridge until you’re ready to add it to the curry sauce. Delicious vegetarian dinners have never been this easy!

Cauliflower tikka masala Recipe 
Cauliflower tikka masala is the perfect easy vegetarian dinner served with steamed rice. It's also a great recipe for feeding a crowd.



Ingredients
For the roasted cauliflower
  • 1 large head of cauliflower (you need approximately 1kg of cauliflower)
  • 2 tbsp vegetable oil
  • 2 tsp garam masala
  • ½ tsp chili powder
  • 2 tsp ground coriander
  • ½ tsp turmeric
  • 2 tsp salt
For the tikka masala curry
  • 1 onion finely chopped
  • 3-4 garlic cloves crushed
  • 2 tsp ginger grated/crushed
  • 2 tsp garam masala
  • 2 tsp paprika
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • ½-1 tsp chili powder
  • ½ tsp ground cardamom
  • 2 400g/14oz cans crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup heavy/whipping cream
  • 2 tbsp butter
  • 1-2 tsp sugar
  • salt and pepper to taste
Instructions
  1. Pre-heat the oven to 200ºc/390ºF.
  2. 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. 
  3. 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. 
  4. 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
  5. Add the roasted cauliflower and butter and stir together then allow to simmer for 5-10 minutes. Season to taste and serve.