If you’re on the lookout for a delectable vegan recipe that packs a punch, then this Vegan Roasted Cauliflower Tikka Masala is your answer. It’s not just about the taste; it’s about experiencing a vibrant explosion of flavors that will transport your taste buds to another world. The roasted cauliflower adds a delightful depth that complements the creamy tikka sauce perfectly.
Imagine dipping your fork into a bowl of tender cauliflower bathed in a rich, spiced tomato sauce. This dish is a celebration of flavors – smoky, spicy, and ever so comforting. Serve it over fluffy rice or with warm naan, and you’ll have a satisfying meal that everyone will love, whether they’re vegan or not.
A Flavorful Vegan Cauliflower Dish
This Vegan Roasted Cauliflower Tikka Masala features tender, roasted florets enveloped in a creamy, aromatic sauce made with tomatoes, coconut milk, and a blend of traditional spices. The dish strikes a perfect balance between spice and creaminess, resulting in a warm and inviting meal that’s perfect for any occasion.
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- Salt and pepper to taste
- 1 can (14 oz) coconut milk
- 1 can (15 oz) crushed tomatoes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons tomato paste
- Fresh cilantro for garnish
- Cooked basmati rice or naan for serving
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Roast the Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, cumin, coriander, turmeric, garam masala, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and tender.
- Prepare the Sauce: In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in garlic, ginger, and cook for an additional minute.
- Combine Ingredients: Add the crushed tomatoes, coconut milk, and tomato paste to the skillet. Stir to combine and let the sauce simmer for about 10 minutes, allowing the flavors to meld.
- Combine Cauliflower and Sauce: Once the cauliflower is roasted, add it to the sauce and gently stir to coat each floret. Simmer for another 5 minutes.
- Serve: Garnish with fresh cilantro and serve hot with basmati rice or naan.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 20g
- Protein: 6g
- Carbohydrates: 28g