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A creamy, orange Cauliflower Tikka Masala served with fluffy white rice and garnished with fresh cilantro in a white bowl, with naan bread in the background.
Layla

Roasted Cauliflower Tikka Masala

This vibrant and creamy Roasted Cauliflower Tikka Masala features tender, spice-marinated cauliflower florets simmered in a rich, aromatic tomato-based sauce. A flavorful vegetarian twist on a beloved classic, perfect for a cozy weeknight meal.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Cauliflower Tikka
  • 1 head cauliflower cut into 1.5-inch florets
  • 1/2 cup plain full-fat yogurt dairy or non-dairy
  • 1 tbsp fresh ginger grated
  • 1 tbsp fresh garlic minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp Kashmiri chili powder (or paprika + pinch cayenne)
  • 1/4 tsp garam masala
  • 1/2 tsp salt
  • 1 tbsp olive oil
For the Masala Sauce
  • 2 tbsp unsalted butter or ghee/oil
  • 1 large onion finely diced
  • 1 tbsp fresh ginger grated
  • 1 tbsp fresh garlic minced
  • 1 green chili serrano or jalapeño deseeded and minced (optional)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri chili powder (or paprika + pinch cayenne)
  • 1/2 tsp garam masala
  • 1/4 tsp fenugreek leaves dried (kasuri methi), crushed between palms
  • 1 (28 oz / 794g) can crushed tomatoes
  • 1/2 cup water or vegetable broth
  • 1/2 cup heavy cream or full-fat coconut milk for dairy-free
  • 1 tsp sugar or to taste
  • 1/2 tsp salt or to taste
  • 1/4 cup fresh cilantro chopped, for garnish
For Serving
  • Cooked Basmati rice
  • Naan bread

Equipment

  • Large Mixing Bowl
  • Air Fryer (or Baking Sheet for oven)
  • Large Deep Skillet or Dutch Oven
  • Cutting board
  • Sharp knife
  • Blender or Immersion Blender

Method
 

Prepare the Roasted Cauliflower Tikka
  1. In a large mixing bowl, combine the cauliflower florets, yogurt, grated ginger, minced garlic, ground cumin, ground coriander, turmeric powder, Kashmiri chili powder, garam masala, salt, and olive oil. Toss well to ensure all florets are evenly coated. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
  2. Air Fryer Method: Preheat air fryer to 375°F (190°C). Arrange marinated cauliflower in a single layer in the air fryer basket (you may need to do this in batches). Air fry for 15-20 minutes, shaking the basket halfway through, until the cauliflower is tender-crisp and lightly charred.
  3. Oven Method: Preheat oven to 400°F (200°C). Spread the marinated cauliflower in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
Make the Masala Sauce
  1. While the cauliflower is roasting, melt butter (or heat ghee/oil) in a large deep skillet or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
  2. Add the grated ginger, minced garlic, and minced green chili (if using) to the skillet. Sauté for 1-2 minutes until fragrant.
  3. Stir in the ground cumin, ground coriander, turmeric powder, Kashmiri chili powder, and garam masala. Cook for 1 minute, stirring constantly, to toast the spices.
  4. Pour in the crushed tomatoes and water (or broth). Bring to a simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken.
  5. Remove the skillet from heat. Carefully transfer the sauce to a blender or use an immersion blender to blend until smooth. Return the blended sauce to the skillet over low heat.
  6. Stir in the heavy cream (or coconut milk), sugar, and salt. Add the crushed fenugreek leaves (kasuri methi). Simmer gently for another 5 minutes, allowing the sauce to become rich and creamy. Adjust salt and sugar to taste.
Combine and Serve
  1. Add the roasted cauliflower tikka directly into the simmering masala sauce. Gently stir to coat the cauliflower completely. Cook for another 2-3 minutes to heat through.
  2. Garnish generously with fresh chopped cilantro.
  3. Serve hot with fluffy Basmati rice and warm naan bread.

Notes

For a spicier kick, increase the amount of Kashmiri chili powder or add more fresh green chili.
To make this recipe completely dairy-free and vegan, use full-fat coconut milk instead of yogurt in the marinade and heavy cream in the sauce, and use oil or vegan butter instead of dairy butter/ghee.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight!
If you don't have Kashmiri chili powder, a combination of sweet paprika and a tiny pinch of cayenne pepper works as a good substitute for color and mild heat.