Vegan Cauliflower Tikka Masala

Whether you're full vegan or just a supporter of meatfree Mondays, this cauliflower tikka masala adds warmth and spice to roasted cauliflower. So hearty and filling, you'll never miss the meat!

Prep:
10
minutes
Cook:
25
minutes
TOtal:
35
minutes

Ingredients

  • 1 head of cauliflower, chopped into florets
  • Olive oil
  • Salt and pepper
  • 1 small onion, diced
  • 1 Tbsp. butter (I used plant butter)
  • 2 cloves of garlic, minced
  • 1/2 tsp. dried ginger (or 1 tsp. fresh)
  • 1/2 can of tomato sauce (14 oz.)
  • 1/2 can of tomato paste (4 oz.)
  • 1/2 tsp. turmeric
  • 1 tsp. galam masala
  • 1/2 tsp. ground coriander
  • 1 tsp. cumin
  • 1/2 tsp. paprika
  • 1/4 tsp. salt
  • 1/2 c. non dairy cream (or half-and-half)
  • 1/4 c. non dairy milk (I used oat milk)
  • Optional: chopped cilantro

Instructions

  1. Preheat the oven to 425 degrees. Drizzle with olive oil, salt, and pepper. Then, lay in a single layer on a lined baking sheet. Roast for 20-25 minutes, until browned and fork tender.
  2. In a large skillet, heat the olive oil over medium heat. Then, sauté the onions for 2-3 minutes. Add the butter and garlic and continue to sauté for 2-3 minutes. Stir in the ginger, tomato sauce, and tomato paste. Next, add all of the spices. Allow to simmer for 10-15 minutes, stirring occasionally. Stir in the cream and milk. Then, add the cauliflower and mix until well-coated. Finally, garnish with chopped cilantro.