Roasted cauliflower tikka is folded into a creamy, spiced tomato masala for a hearty plant-based take on the British-Indian favourite.
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Day Before
Prepare masala sauce if required.
Measure dry spices.
Prepare vegetable stock.
2 Hours Before Service
Cut cauliflower.
Prepare marinade.
Marinate cauliflower.
Dice onion.
Prepare ginger and garlic.
45 Minutes Before Service
Roast cauliflower.
Reheat or prepare masala sauce.
15 Minutes Before Service
Add coconut milk and kasuri methi.
Fold roasted cauliflower into sauce.
Adjust seasoning.
During Service
Maintain appropriate hot holding.
Stir gently to avoid breaking cauliflower.
Finish each portion with coriander and optional coconut cream.
Standardise cauliflower floret size for consistent roasting.
Roast in a single layer rather than steaming in overcrowded trays.
Cook spices briefly without scorching.
Reduce tomato masala sufficiently before adding liquid.
Keep cauliflower slightly firmer during roasting if it will be held for buffet service.
Combine sauce and cauliflower as close to service as practical.
Keep the sauce slightly looser for buffet holding because it will continue to th
Cauliflower tikka masala combines roasted, spiced florets with a creamy tomato sauce. Roasting gives the cauliflower browned edges and a firmer texture than simmering it from raw. Coconut yogurt and coconut milk keep this version plant-based while balancing the chilli and aromatic spices.
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
Keep cauliflower florets similar in size for even cooking.
Do not overcrowd the roasting tray.
Roasting gives better colour and texture than boiling the cauliflower.
Cook the tomato masala properly before adding coconut milk.
Crush kasuri methi between your palms before adding it.
Add roasted cauliflower only near the end to prevent it becoming too soft.
The finished sauce should be creamy and coating, not watery.
Ingredient choices: Cut florets to similar sizes and include small pieces of tender stem rather than wasting them. Use unsweetened yogurt, because sweetened coconut products can dominate the sauce. Kasuri methi is potent; crush it and add it in controlled amounts.
Cooking control: Coat the cauliflower without leaving thick pools of marinade on the tray. Roast until the stems are tender and edges coloured, while making the tomato sauce separately. Combine near the end and fold carefully so the florets keep their shape.
If something goes wrong: If the outside darkens before the stems soften, reduce the oven heat and continue cooking rather than adding raw florets to the finished sauce. If the sauce tastes chalky, the ground spices may not have cooked through. Give the tomato-spice base time before the coconut finish.
Wash cauliflower and fresh herbs thoroughly.
Keep plant yogurt refrigerated before use.
Roast cauliflower until tender in the centre and thoroughly heated.
Cook the tomato sauce sufficiently before finishing the curry.
Keep cooked curry hot for immediate service or cool promptly.
Refrigerate leftovers promptly.
Reheat stored curry until piping hot throughout.
Serve in a warm shallow bowl.
Arrange cauliflower pieces so some remain visible above the sauce.
Finish with coriander and a light drizzle of coconut cream.
Serve basmati rice alongside or underneath.
Add a lemon wedge and optional fresh chilli.
Serve with rice or flatbread and spoon sauce around the cauliflower so some roasted surfaces remain visible. Add fresh coriander shortly before taking it to the table.
Cool promptly and refrigerate in a covered food-safe container.
Use within 3 days.
Reheat gently until piping hot throughout.
Add a small amount of vegetable stock or coconut milk if the sauce thickens during storage.
The finished curry can be frozen for approximately 2 months, although the cauliflower may soften slightly after thawing.
Carbohydrates: 35 g
Fat: 25 g
Allergens: No major allergen is inherently required when coconut yogurt is used. Soy may be present if soy yogurt or soy-based cooking cream is substituted.
Approximate nutrition per serving:
Calories: ~390 kcal
Protein: ~10 g
Carbohydrates: ~35 g
Fat: ~25 g
Fibre: ~9 g
Values are approximate and vary according to coconut yogurt, coconut milk and portion size.
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