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Cauliflower Tikka Masala
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5 from 1 vote

Whole Roasted Cauliflower Tikka Masala

Marinated and Roasted Cauliflower served on a rich Tikka Masala Sauce.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Keyword: Tikka Masala, Whole Roasted Cauliflower
Servings: 4 people
Calories: 276kcal


Cauliflower Head Ingredients

  • 1 Cauliflower head
  • 2 teaspoon garam masala
  • ½ teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon coriander
  • ½ teaspoon salt
  • 1 teaspoon coconut oil
  • 3 tablespoon plant based yoghurt

Tikka Masala Ingredients

  • 1 medium onion
  • 4 garlic cloves
  • 1 thumb-sized piece of ginger
  • 2 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon turmeric
  • 1 teaspoon smoked paprika
  • ½ black pepper
  • Seeds of 4 cardamom pods
  • 2 tomatoes
  • 1 cup cashews
  • 1 cup water


  • Remove the stem leaves and steamd the cauliflower for 10 minutes. Place the cauliflower on a baking tray. Preheat the oven to 200C.
  • To prepare the marinate, mix in a separate bowl the garam masala, turmeric, chili powder, coriander, salt, oil and plant-based yoghurt. Combine all the ingredients until you have a uniform batter. Using your hands, cover the cauliflower head with the mixture making sure the whole surface of the cauliflower is well coated.
  • Bake the cauliflower for about 40 minutes at 200C or 400F. You will know that your cauliflower is ready when you can easily put a fork through.
  • While the cauliflower is cooking, you can prepare the Tikka Masala. First, soak cashews in hot water as they need to be soaking for at least 20 minutes.
  • Finely chop or press the garlic and ginger and finely chop the onion.
  • Heat some coconut oil or vegetable oil in a pan. Add the onion and when it starts to soften, add the garlic and ginger. Stir for a couple of minutes and add the spices.
  • Cook the spices for at least one minute until fragrant. Chop the tomatoes, add them to the pan and fry for a couple of minutes.
  • When the cashews are ready, drain the water and rinse them with cold water. Transfer the cashews into a blender jug and add water. Using a hand blender, blend until the cashews are totally blended and you have a smooth sauce.
  • Add the cashew cream into the pan with the rest of the ingredients, stir and let it simmer for 10 minutes.
  • Transfer the sauce into a blender jug and blend all the ingredients until smooth consistency.
  • Place the roasted cauliflower in a big serving bowl and add the sauce until the bottom of the bowl is covered. Add more sauce on the top before serving.


Calories: 276kcal | Carbohydrates: 26g | Protein: 11g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 362mg | Potassium: 916mg | Fiber: 7g | Sugar: 8g | Vitamin A: 933IU | Vitamin C: 81mg | Calcium: 91mg | Iron: 4mg