Cauliflower Tikka Masala

The best thing about a curry is that it's so versatile. Sauces go well with almost anything - vegetables, tofu, lentils, chickpeas - making the simplest of ingredients tasty and flavoursome. 

This is an easy recipe that will leave you with enough for more than one dinner! 

Serves 4


1 head of cauliflower, chopped into florets

2 tsp oil 

1tsp lemon juice 

1/2 tsp ground cumin 

1/2 tsp garam masala 

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp salt 

2.1 oz non dairy cream (I use coconut milk) 

1 jar of Tikka Masala sauce 

Rice or naan bread to serve


1. Preheat the oven to 210C. In a large bowl, coat the cauliflower florets in oil and lemon juice. In a separate bowl, mix all the spices and salt. Pour the spice mix onto the cauliflower florets making sure they are all coated. Cook for 25 mins. 

2. In a saucepan, combine the tikka masala sauce (add the recommended amount that is given on the jar) and the baked florets. Add 1/4 cup of non dairy cream if needed. Bring to the boil and cook for about 3-4 minutes.

3. Serve with rice or naan bread. 

NB. I sometimes add chickpeas for extra protein, lentils to make it a more hearty meal or some roasted pumpkin, sweet potato, butternut squash.  

You can keep the curry in the fridge for 3-5 days, or otherwise it freezes well for up to 3 months, just defrost and reheat thoroughly. 


vegan, gluten free, soy free

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