Cauliflower Tikka Masala

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Yield: Servings: 4 to 6


Canned fire-roasted tomatoes are an easy way to add slow-cooked depth to this quick weeknight dish, but regular tomatoes can be substituted. Garam masala, an Indian spice mix, is available at most supermarkets.


1 medium head cauliflower (about 2 lb.), florets cut into 2-inch pieces

1/2 cup plain yogurt, whole milk or low fat (not fat-free)

1 Tbs. olive oil

Kosher salt

1/2 Tbs. unsalted butter, olive oil, or ghee

1 large yellow onion, thinly sliced

1/4 cup tomato paste

3 medium cloves garlic, minced

1 Tbs. finely minced or grated fresh ginger

1 Tbs. garam masala

1 28-oz. can diced fire-roasted tomatoes

3/4 cup heavy cream; more as needed

1/2 cup coarsely chopped fresh cilantro

Pinch sumac (optional)

Basmati rice or naan, for serving


Position a rack in the center of the oven and heat to 425°F.

Toss the cauliflower with the yogurt, olive oil, and 1/4 tsp. salt in a medium bowl. Spread the cauliflower on a large rimmed baking sheet. Roast, flipping once, until tender and browned in spots, 22 to 25 minutes.

Meanwhile, melt the butter in a large skillet over medium heat. Add the onion and cook until softened and beginning to brown, 5 to 7 minutes. Stir in the tomato paste, garlic, ginger, garam masala, and 1/2 tsp. salt. Cook until the garlic and spices are very fragrant, about 1 minute. Add the tomatoes with their juice, and scrape up any browned bits from the bottom of the pan. Bring to a boil, then lower the heat and simmer while the cauliflower roasts.

Add the cauliflower, cream, and half of the cilantro to the sauce. Continue cooking until the sauce begins to bubble, 1 to 2 minutes. Season to taste with salt. If you’d like a milder sauce, add more cream. Serve sprinkled with the remaining cilantro and some sumac, if you like.