NOTE: This is an older recipe, of which I cannot retrace when I originally posted it before the hack of my old domain name. Unfortunately this also means I can’t retrace where I originally found the inspiration for the recipe.
I’ve been overdoing it on the tofu so I decided for my final few days of Veganuary to switch to some veggie focused dishes.
I found this cauliflower tikka on Pinterest. It’s incredibly good and simple to prepare. I’ve adjusted it a little bit from the original recipe to allow for freezing.
What do I eat with vegan cauliflower tikka massala?
I like having mine with loads of extra coriander and some plain white rice, and maybe a dollop of (non-dairy) yoghurt. Though I won’t hold it against you if you have this with a nice and easy store-bought naan instead.
Vegan cauliflower tikka masala
- Large skillet or frying pan with a lid
- 1 T - 15 ml sunflower oil
- 1/2 t - 2 gr mustard seeds
- 1 onion diced
- 6 cloves garlic minced
- 1/2" - 7mm ginger peeled and finely grated
- 1/2 jalapeno finely chopped, seeds removed for less heat
- 3 tomatoes quartered
- 1 red bell pepper stem and seeds removed, finely sliced
- 3/4 c - 180 ml full-fat coconut milk
- 1/2 c - 20 gr fresh cilantro +extra for garnish
- 3/4 t - 3 gr garam masala
- 1/2 t - 2 gr ground coriander
- 1/4 t - 1 gr ground turmeric
- 1/2 t - 2 gr ground cinnamon
- 1 cauliflower cut into small florets
- yogurt if using dairy-free, go for unsweetened - optional for serving
- coriander optional for serving
- Once you have all your elements ready to cook, heat the sunflower oil in a large skillet before adding 1/2 t - 2 gr of mustard seeds. They should start sizzling as they hit the oil.
- Let sizzle for 30 seconds or so before adding 1 diced onion, 6 minced cloves of garlic, 1/2" - 7 mm of grated ginger and 1/2 a diced jalapeno and turning down the heat to medium. Allow to cook gently, stirring occasionally to avoid browning, until the onions are soft.
- Once the onion is soft, add the mixture to a blender with 3 quartered tomatoes, 1 finely sliced bell pepper, 3/4 c - 180 ml of coconut milk, 1/2 c - 20 gr fresh cilantro and the remaining spices and blend on high. I have to push my mixture down every once in a while to get everything well blended into a thick sauce.
- This is where you can decide to freeze part of the sauce or just make all of it. It serves about 4 people, so I continue on with about one quarter of the sauce and 1/4 head of cauliflower.
- To finish, move the sauce back to the skillet and bring to a boil. Leave to simmer, covered with a lid, for 10-15 minutes. Now add the cauliflower florets, and simmer for another 15-20 minutes. Until the cauliflower is cooked and the sauce has reduced a little.
- Serve with yogurt, coriander, naan, rice or whatever else tickles your fancy.
Zoek je dit recept in het Nederlands? Ga dan naar Vette Sletten voor makkelijke vegan tika massala.