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Cauliflower Tikka Masala

Cauliflower Tikka Masala

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We have rain in Johannesburg today. I don’t like gloomy weather much but it’s an excuse for comfort food, like Cauliflower Tikka Masala

Cauliflower Tikka Masala

Cauliflower Tikka Masala in a silver bowl with naan bread i

There are days when I am full of energy and other days I can barely function. Today is one of those days that I am bursting with energy. I cherish the days I can function without an energy booster of some sort.

I had an early start and cooked up a storm. I think my hubby will be happy. He loves it when I cook a feast of vegetarian dishes. I made Naan Bread too.

To be honest I get confused as to what’s Tikka Masala and what exactly is Makhani. Both taste so similar to me that I really can’t understand why there was a need for 2 different names.

I know they are two different dishes but just my opinion that it is just there to confuse us…Lol!

How to cook the Cauliflower Tikka Masala

For this dish I roasted my cauliflower first before adding it to the sauce. Besides the extra flavor from all the charred bits I also find that the cauliflower doesn’t get mushy this way.

There’s nothing worse than mushy cauliflower in a curry. I prefer the cauliflower tender but still a little firm, you get what I mean!

The list of spices seems a little long but these are basic spices we have in our pantry. If you cook a lot of Indian food you should have all of the spices. 

Freshly roasted and ground spices works best for Indian dishes. It does add a dimension of flavor that you will never get from those store bought ground spices.

This dish is also not that difficult to cook, it is a little bit of a process but not a stressful dish to cook.  I love passata/tomato puree as you will all know by now.

Therefore I had to use some for this dish. However, feel free to use fresh tomatoes if you prefer.

If you want to turn this into a vegan dish you can use coconut milk instead of the fresh cream and you can omit the butter.

Hope you love this dish as much as we do. If you do try the recipe please drop me a comment and a star rating. It is always appreciated.

More Vegetarian Recipes to try:

Yellow Potato Curry with Cumin

Cauliflower and Pea Curry

Palak Paneer

Cauliflower Tikka Masala

This is comfort in a bowl, creamy, aromatic and deliciouskas
Course Main Course
Cuisine Indian
Keyword cauliflower tikka masala, indian curry recipes, vegetarian recipes
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4

Ingredients

Cauliflower

  • 500 gram cauliflower cut into florets
  • 2 tbsp olive oil
  • 1 tsp kashmiri chilli powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • salt

Sauce

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 small bay leaf
  • 1 large onion finely chopped
  • 1 tsp ginger/garlic paste
  • 1/4 cup cashew nuts
  • 2 tsp kashmiri chilli powder
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp ground fennel
  • 1 tsp garam masala
  • 1 cup tomato puree/passata
  • 1/2 cup water
  • 3/4 cup fresh cream
  • 2&1/2 tsp sugar
  • salt
  • pepper

Instructions

  • Preheat the oven to 180 degrees Celsius. Cut the cauliflower into florets. Marinate the cauliflower with the chilli powder, garam masala, turmeric and salt. Drizzle with the oil and pop in the oven for 30 minutes
  • Heat 2 tablespoon oil in a large pan. Add bay leaf, cashews and onion and saute until onion is golden brown. Add ginger/garlic paste and cook for a minute
  • Add the chilli powder, paprika, fennel, cumin, coriander, turmeric and paprika. Cook the spices for 2 minutes. Add a few drops of water if required, to prevent burning
  • Add the passata and half a cup of water. Cover and simmer for 15 minutes. Remove bay leaf and blend into a smooth paste and return back to the stovetop. Add the sugar, cream and season with salt and pepper.
  • Add the cauliflower and simmer for 5 minutes. Add the tablespoon of butter and garam masala and garnish with coriander

Notes

  1. You can leave out the cashew nuts if you prefer
  2. This curry is a little spicy so reduce the chilli powder if you prefer less spicy
  3. The dish can be turned into a vegan dish, add coconut milk instead of the cream and you can omit the butter. However, you may have to cook the sauce a little longer 

 

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