If we’re on one of our rare weekends at home, it’s great to serve up some tasty Asian food or grab an Indian takeaway particularly now as our children are coming around the the idea of eating spicier food. One dish we’ve started to make regularly at home is this Cauliflower Tikka Masala which is so delicious and easy to make. You’ll love rustling it up at home and it’s definitely one all the family can enjoy. It’s quick to put together and really tasty.
Read more: Our recipe for cauliflower buffalo ‘wings’
A Taste of our Travels – Cauliflower Tikka Masala
This Tikka Masala dish is easy to boost up, or drop down the spice levels depending on your preferences and is hearty and filling. You can really enjoy a big bowlful with delicious cauliflower and it’s a different way to enjoy tikka masala and encourage your children to start getting into curry too.
2 cauliflowers cut into medium sized florets
2 onions finely chopped
2 cloves garlic finely chopped
20 grams ginger finely chopped
60 grams tomato puree
A handful of fresh coriander, roughly chopped
300 mls coconut milk
1 tsp garam massala
1 tsp turmeric
1/2 tsp dried coriander
1/2 tsp paprika
1/2 tsp cinnamon
2 tsp vegetable oil
1 pinch salt
What to do
Heat the oil in a large sauté pan and gently fry the onion, ginger and garlic. Cook on a medium for a few minutes and take off the heat before they brown.
If you like cauliflower try our recipe for vegan cauliflower buffalo wings here.
Check out more of our travel inspired recipes here and find our recipe card here –
Cauliflower Tikka Masala
- 2 cauliflowers cut into medium sized florets
- 2 onions finely chopped
- 2 cloves garlic finely chopped
- 20 grams ginger finely chopped
- 60 grams tomato puree
- 40 grams fresh coriander
- 300 mls full fat coconut milk
- 1 tsp garam masala
- 1 tsp turmeric
- 1/2 tsp dried coriander
- 1/2 tsp paprika
- 1/2 tsp cinnamon
- 2 tsp vegetable oil
- 1 pinch salt
- Heat the oil in a large sauté pan and gently fry the onion, ginger and garlic. Cook on a medium for a few minutes and take off the heat before they brown.
- Add the cooked items along with the coconut milk, tomato puree and fresh coriander to a blender and mix until a fine sauce.
- Pour the sauce into the pan and mix in the spices.
- Add the cauliflower and cook for fifteen minutes, stirring regularly as the sauce thickens.
- Once the cauliflower is cooked remove from the heat and sprinkle with chopped fresh coriander.
- Serve with poppadoms, naan bread and pilau rice.
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