Indian cauliflower tikka masala

Indian cauliflower tikka masala with coconut milk, tomatoes, onion, ginger and garam masala – creamy, spiced and easy for everyday cooking, from the oven.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 250 kcal per serving
• Protein: 6 g
• Fat: 18 g
• Carbs: 20 g

Ingredients

• 400 g cauliflower
• 200 ml coconut milk
• 200 g chopped tomatoes
• 1 onion
• 1 piece of ginger (about 2 cm)
• 2 tsp garam masala

Method

You’ll need: oven · saucepan · baking tray · chopping board · knife · grater · wooden spoon

1. Divide the cauliflower into florets and toss with olive oil, salt and some of the garam masala. Spread out on a tray.
2. Roast the cauliflower in the oven at 220 °C (200 °C fan) for 20–25 min, until the edges are golden brown and it smells slightly nutty.
3. Finely slice the onion and grate the ginger. Gently fry both in olive oil in a pan until the onion is soft and golden brown.
4. Stir in the chopped tomatoes and the rest of the garam masala. Let the sauce simmer until it thickens a little and tastes more rounded.
5. Stir in the coconut milk and let it turn creamy briefly. Add the roasted cauliflower to the sauce and mix everything gently.
6. Serve hot, ideally straight from the pan. Basmati rice or warm naan go well with it.

Good to know

This dish is spicy, creamy and still pleasantly light. The oven does a lot of the work while an aromatic sauce comes together on the hob.

Swaps

Cauliflower → broccoli (more vitamin C and a little more protein), coconut milk → cashew butter with water (a little more protein and minerals), chopped tomatoes → plain passata (milder)

Allergens

The recipe is naturally dairy-free and gluten-free if you serve it without naan. It contains coconut; for children, season more mildly, and during pregnancy the ingredients are usually fine as long as everything is heated through well.

Dairy-free recipes