I’ve been wanting to make this recipe for Cauliflower Tikka Masala for a while after seeing it on The Cutting Veg instagram feed, and finally got around to making it this weekend!

The recipe is not an authentic tikka masala, but it is delicious! Plus, it is dairy free, for all those that are lactose intolerant. Such a great comfort food for the colder weather, and it makes enough to meal prep for the week!

I served half of this recipe with brown rice (1/2 cup of rice, 1 cup water, 1 tbsp oil, salt, and a sprinkle of cumin seeds in a rice cooker ), and the other half with frozen cauliflower rice (cooked with oil on a stovetop and seasoned with lemon juice, salt and pepper).

I slightly revised the Cauliflower Tikka Masala recipe by adding a can of low sodium chickpeas, but it still tasted great!

Here’s how I made

Cauliflower Tikka Masala

Ingredients

• 1 large head cauliflower, cut into florets
• 1 can regular coconut milk, divided into 1/4 and 3/4
• 4 cloves garlic, minced
• 2 inches fresh ginger, grated
• kosher salt and black pepper
• 2 tbsp coconut oil
• 1/2 yellow onion, chopped
• 1 tbsp garam masala
• 2 tsp curry powder
• 1/2 tsp turmeric
• 1 tsp cayenne pepper, more or less to taste
• 1 can low sodium chickpeas
• 6 ounces tomato paste (from one can or tube)
• 1/4 cup yogurt (regular or dairy free)
• 1/4 cup fresh cilantro, roughly chopped
• steamed rice and naan, for serving

Instructions

1. Preheat the broiler to high. In a large bowl, combine the cauliflower, 1/4 of the can of coconut milk, 2 cloves chopped garlic, 1 tablespoon grated ginger, and a pinch of salt. Let sit 10 minutes, Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char on the edges. (you can also just roast the cauliflower, but I like it to have a bit more of a bite)
2. Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the remaining garlic and ginger, cooking another 5 minutes. Stir in the garam masala, curry powder, turmeric, and cayenne, and cook until fragrant, about 1 minute.
3. Add the tomato paste and remaining 2 cups coconut milk. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. If the sauce seems thick, thin with 1/4 to 1/3 cup additional coconut milk or water. Add the and can of drained chickpeas, cauliflower and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the yogurt and cilantro. Season with salt and pepper. Serve the cauliflower and sauce over bowls of rice/cauliflower rice with fresh naan and a squeeze of lime.

Hope you enjoy!