Cauliflower Tikka Masala

When it comes to swoon-worthy Indian restaurant classics, it doesn’t get any more iconic than chicken tikka masala. I decided to take that creamy, dreamy crowd-pleaser of a dish in a decidedly plant-based direction—with zero compromises on flavor. An unconventional hit of smoked paprika adds depth and complexity, and cashews lend richness without the heaviness of cream. This is a perfect, warming bowl of comfort everyone could use!

RECIPE

Yield
4 servings

Ingredients

For the Cauliflower Tikka

• 1 large head of cauliflower (cut into florets)
• 1 cup plain plant-based (or regular yogurt)
• 3 garlic cloves (minced)
• 1 tsp minced ginger
• 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 to 1/2 tsp cayenne pepper, depending on level of heat desired
• 1/2 tsp garam masala
• Salt and freshly ground black pepper

For the Tikka Masala Sauce

• 1/2 cup cashews
• 1 small red onion
• 4 garlic cloves
• 1 tsp minced ginger
• 1 tsp avocado oil
• 1/2 tsp cumin seeds
• 2 tsp dried red chiles (optional)
• 1/2 tsp ground turmeric
• 1 1/2 tsp ground cumin
• 1/5 tsp ground coriander
• 1 tsp garam masala
• 1/4 to 1/2 tsp cayenne pepper (depending on heat level desired)
• 2 cups tomato purée
• 2 bay leaves
• 1 tsp smoked paprika
• Salt and freshly ground black pepper
• Pinch of garam masala, fresh cilantro, and roti or rice, for serving

Method

Heat the oven to 400°F. Mix the cauliflower with all the marinade ingredients until coated well. Set aside to marinate for 30 to 60 minutes. Place on a baking sheet and cook for 30 to 40 minutes, until cooked through and slightly crisped.

While the cauliflower cooks, soak the cashews in 1/2 cup of warm water.

Prepare a paste by adding the onion, garlic, and ginger to a blender with a splash of water and blending until smooth.

Warm the oil in a medium saucepan over medium-high heat. Add the cumin seeds and chiles (if using) and allow them to sizzle for 30 to 60 seconds, until fragrant but not burnt. Add the onion, ginger, garlic paste and sauté for 10 minutes, until golden brown. Add the ground spices and cook for another minute. Add the tomato purée and bay leaves and cook for 10 minutes, until the color and aroma deepens.

Blend the cashews with the soaking water until smooth. Add the cashew cream to the sauce and mix well. Add paprika, salt, and pepper. Add the cooked cauliflower and mix well to coat with the sauce. Discard the bay leaves and adjust the seasoning to taste.

Finish the dish with a sprinkling of garam masala and fresh cilantro. Serve with roti or rice.