Creamy Roasted Cauliflower and Chickpea Tikka Masala
Cauliflower Tikka Masala
A rich, spiced tomato curry with roasted cauliflower and chickpeas. Gluten-free and vegetarian.
Nutrition (per serving)
There is something incredibly soul-warming about a deep, aromatic Tikka Masala. This vegetarian version swaps out the meat for tender roasted cauliflower and hearty chickpeas, creating a dish that’s just as satisfying as the original. It’s a staple in my kitchen for those chilly nights when you need a hug in a bowl, offering a perfect balance of smoky spices and creamy coconut milk.
The secret to the depth of flavor here is roasting the cauliflower until the edges are slightly charred before adding it to the sauce. This adds a nutty complexity that pairs beautifully with the tangy tomato base. Best of all, it's naturally gluten-free and vegan-friendly, making it a crowd-pleaser for guests with various dietary needs.
Ingredients
- Cauliflower head, cut into florets:1 piece
- Chickpeas, drained and rinsed:15 oz
- Olive oil:3 tbsp
- Yellow onion, diced:1 piece
- Garlic cloves, minced:3 pieces
- Fresh ginger, grated:1 tbsp
- Garam masala:2 tsp
- Ground turmeric:1 tsp
- Ground cumin:1 tsp
- Tomato sauce or tomato puree:15 oz
- Full-fat coconut milk:1.5 cups
- Fresh cilantro, chopped:¼ cup
- Salt and black pepper:1 tsp
Instructions
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Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
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In a large bowl, toss the cauliflower florets and chickpeas with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on the baking sheet.
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Roast for 20-25 minutes, tossing halfway through, until the cauliflower is tender and the edges are golden brown.
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While the vegetables roast, heat the remaining tablespoon of olive oil in a large pot or deep skillet over medium heat.
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Add the diced onion and cook for 5 minutes until soft and translucent. Stir in the garlic and ginger, cooking for another 1 minute until fragrant.
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Add the garam masala, turmeric, and cumin to the pot. Stir constantly for about 30 seconds to toast the spices and release their oils.
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Pour in the tomato sauce and bring to a gentle simmer. Let it cook for 5-8 minutes to allow the flavors to meld.
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Stir in the coconut milk and bring the sauce back to a simmer. Add the roasted cauliflower and chickpeas into the sauce.
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Let everything simmer together for 5 minutes. Taste and adjust seasoning with extra salt or pepper if needed.
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Garnish with fresh cilantro and serve hot over basmati rice or with gluten-free naan.
Tips & Notes
- For an extra kick of heat, add a pinch of cayenne pepper or a diced serrano chili with the onions.
- If the sauce is too thick, you can thin it out with a splash of vegetable broth or water.
- Make sure to use full-fat canned coconut milk for the creamiest texture; the carton versions are often too thin.
