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Creamy Vegan Cauliflower Tikka Masala

Close-up of roasted cauliflower florets coated in a vibrant orange sauce, ready to eat Vegan Cauliflower Tikka Masala.
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A rich and flavorful vegan version of the classic Indian dish, featuring roasted cauliflower florets coated in a creamy, dairy-free tomato sauce made with cashew cream.

Ingredients

Scale
  • 1 medium head cauliflower, cut into bite-sized florets
  • 1 tablespoon lemon juice
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 cup raw cashews, soaked in hot water for 30 minutes
  • 1 cup water (for blending)
  • 1 tablespoon coconut oil or neutral oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 teaspoon sugar or maple syrup
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, toss the cauliflower florets with lemon juice, turmeric, garam masala, and salt. Spread them on a baking sheet and roast for 20 minutes, flipping halfway, until tender and slightly browned.
  3. While the cauliflower roasts, prepare the cashew cream. Drain the soaked cashews and blend them with 1 cup of fresh water until completely smooth and creamy. Set aside.
  4. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 5 to 7 minutes.
  5. Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
  6. Stir in the cumin powder, coriander powder, and cayenne pepper. Cook the spices for 30 seconds.
  7. Pour in the crushed tomatoes and add the sugar or maple syrup. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally.
  8. Reduce the heat to low. Stir in the prepared cashew cream until the sauce is uniform and heated through. Do not boil the sauce after adding the cashew cream.
  9. Gently fold the roasted cauliflower florets into the sauce. Simmer for another 5 minutes to allow the cauliflower to absorb the flavor.
  10. Taste the masala and adjust salt or spice levels if needed.
  11. Serve hot, garnished with fresh cilantro.

Notes

  • For a quicker sauce base, you can substitute the cashew cream with 1 cup of full-fat canned coconut milk, but the flavor profile will be slightly different.
  • If you do not have an oven, you can pan-fry the seasoned cauliflower in batches until browned.
  • Serve this curry over basmati rice or with warm vegan naan bread for dipping.

Nutrition

Find it online: https://magazinemeal.com/vegan-cauliflower-tikka-masala/