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Cauliflower and Potato Tikka Masala

A fragrant, lemony, fresh sauce made of tomatoes, onions, and garlic scented with a range of fresh and aromatic spices like coriander, paprika, cumin, ginger, and turmeric blankets crispy roasted cauliflower and potatoes that beg to be soaked up with some bread or rice.
5 from 3 votes
Print Recipe
Prep Time 34 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Fusion, Indian

Equipment

  • cast iron pan recommended

Ingredients
  

For the Sauce

  • 1 tbsp oil olive oil or grapeseed oil
  • 1 onion, sliced
  • 4 garlic cloves, minced
  • 1.5 tbsp turmeric root, minced
  • 1.5 tbsp ginger root, minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp coriander seed, ground
  • 2 tsp cumin seed, ground
  • 2 tsp paprika
  • 2 c blended tomatoes, or crushed tomatoes
  • 1 lemon, juiced
  • 1 c cooked chickpeas
  • 1 bunch of cilantro, chopped

For the roasted vegetables

  • 2 heads of cauliflower
  • 3-4 large potatoes
  • 1 tbsp olive oil or sunflower oil
  • 1 tsp coriander, ground
  • 1 tsp ginger powder, ground
  • 1 tsp garlic powder
  • 1 tsp cumin, ground
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper, optional

Instructions
 

For the Roasted Vegetables

  • Preheat oven to 475 degrees (F).
  • Wash the cauliflower well, and pat dry. Remove the stalky stem, and cut up into smaller pieces.
  • Wash the potatoes, pat dry, and cut into 1.5 inch cubes.
  • Toss the cut vegetables into the oil and all of the spices.
    bowl of cauliflower
  • Arrange the vegetables onto a large sheet pan or cast iron pan evenly, so that none are overlapping.
  • Roast on the top rack of the oven for 20-25 minutes until golden and crispy.

For the Tikka Masala Sauce

  • Over medium-high heat, in a deep pan or pot, sautee the onions until yellow.
  • Add the minced ginger, garlic, and turmeric to the pan.
  • Add all of the spices. Stir gently for 1 minute.
  • Add the tomatoes to the pot and simmer for 3-5 minutes. Puree using an immersion blender.
  • Add the cooked chickpeas and stir gently.
  • Just before serving, add the lemon juice and half the cilantro.
  • Arrange cauliflower and potatoes onto serving tray and pour tikka sauce all over. Garnish the remaining cilantro. Serve with bread or rice.
Keyword cauliflower, curry, plantbased, tikka masala, vegan, vegetarian