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Cauliflower and Potato Tikka Masala

5 from 3 votes
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.
Print Recipe
Prep Time 34 minutes
Cook Time 25 minutes
Course: Main Course
Cuisine: Fusion, Indian
Ingredients Equipment Method

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

Equipment

  • cast iron pan recommended

Method
 

For the Roasted Vegetables
  1. Preheat oven to 475 degrees (F).
  2. Wash the cauliflower well, and pat dry. Remove the stalky stem, and cut up into smaller pieces.
  3. Wash the potatoes, pat dry, and cut into 1.5 inch cubes.
  4. Toss the cut vegetables into the oil and all of the spices.
    bowl of cauliflower
  5. Arrange the vegetables onto a large sheet pan or cast iron pan evenly, so that none are overlapping.
  6. Roast on the top rack of the oven for 20-25 minutes until golden and crispy.
For the Tikka Masala Sauce
  1. Over medium-high heat, in a deep pan or pot, sautee the onions until yellow.
  2. Add the minced ginger, garlic, and turmeric to the pan.
  3. Add all of the spices. Stir gently for 1 minute.
  4. Add the tomatoes to the pot and simmer for 3-5 minutes. Puree using an immersion blender.
  5. Add the cooked chickpeas and stir gently.
  6. Just before serving, add the lemon juice and half the cilantro.
  7. Arrange cauliflower and potatoes onto serving tray and pour tikka sauce all over. Garnish the remaining cilantro. Serve with bread or rice.