Easy Cauliflower Tikka Masala Curry

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Cauliflower tikka masala is the perfect easy vegetarian dinner served with steamed rice. It’s also a great recipe for feeding a crowd.

I make my tikka masala sauce in the same way I make butter chicken. Onion, garlic, ginger and lots of aromatic spices are sauteed before adding tomatoes, cream and butter. This results in a rich, fragrant and silky sauce perfect for cooking cauliflower or chicken in.

Ingredients

For the roasted cauliflower

• 1 large head of cauliflower (you need approximately 1kg of cauliflower)
• 2 tbsp vegetable oil
• 2 tsp garam masala
• ½ tsp chili powder
• 2 tsp ground coriander
• ½ tsp turmeric
• 2 tsp salt

For the tikka masala curry

• 1 onion finely chopped
• 3-4 garlic cloves crushed
• 2 tsp ginger grated/crushed
• 2 tsp garam masala
• 2 tsp paprika
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• ½-1 tsp chili powder
• ½ tsp ground cardamom
• 2 400g/14oz cans crushed tomatoes
• 2 tbsp tomato paste
• 1 cup heavy/whipping cream
• 2 tbsp butter
• 1-2 tsp sugar
• salt and pepper to taste

Instructions

1. Pre-heat the oven to 200ºc/390ºF.
2. Slice the cauliflower floret off the head of cauliflower. Chop the remaining stalk into bite size pieces. Place the cauliflower into a large roasting tray and drizzle over the oil and season with the spices then place into the oven and roast for 30 minutes until golden brown and cooked. 
3. In the meanwhile start making the sauce. Fry the onions in the oil until soft and translucent then add the garlic and ginger and fry for another 30 seconds. 
4. Add all the spices and fry for a minute before adding the tomatoes and tomato paste. Simmer for 5 minutes then add the cream and sugar then simmer for 10 minutes
5. Add the roasted cauliflower and butter and stir together then allow to simmer for 5-10 minutes. Season to taste and serve.

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