Roasted Cauliflower Curry (Vegetarian Tikka Masala) Recipe

I am thrilled to share my take on a vegetarian curry that blends oven roasted cauliflower, onions, garlic and ginger with crushed tomatoes, heavy cream and spices like garam masala and turmeric. The result is a satisfying dish boasting truly delightful flavors that fits perfectly into a healthy, low carb lifestyle.

I recently discovered the magic of combining roasted cauliflower with a rich, spicy tomato sauce and I just had to share my take on this easy Indian curry. I start with a head of cauliflower, cutting it into florets and tossing it in a bit of oil, salt, and pepper before roasting it till crispy.

Then I throw in a finely chopped large onion, minced garlic, grated ginger, and if you’re like me and like a little extra heat, some chopped green chillies. Once softened, I mix in a can of crushed tomatoes, a splash of heavy cream and all my favorite spices like garam masala, ground cumin, chilli powder, turmeric and a pinch of sugar for balance.

The result is a vegetarian curry that tastes like a tikka masala but with a twist. Give it a try for an effortless weeknight dinner that’s low carb, keto, and gluten free.

Enjoy and experiment with your touch of fresh cilantro at the end!

Why I Like this Recipe

I really love this recipe because the roasted cauliflower comes out so tender and gets all those yummy charred bits that add a great flavor. I appreciate how the creamy tomato sauce has this awesome blend of spices that actually reminds me of tikka masala, and it totally warms me up on a chilly day. I also like that its a healthy option since it’s low carb, keto, and gluten free but still incredibly satisfying, you know? Lastly, this recipe is super easy to whip together which makes it my go-to meal on busy weeknights when I just need something tasty and quick.

Ingredients

• Cauliflower provides hearty texture and fibre for better digestion and fullness.
• Onion adds rich flavor and a natural sweetness to the curry.
• Garlic gives a savory punch that boosts flavor and wellness.
• Ginger offers a tangy zing and warmth to balance spices well.
• Green chillies bring a mild fiery kick if you like extra heat.
• Crushed tomatoes give a tangy base and bright color to the dish.
• Heavy cream adds a smooth, rich creaminess that makes the sauce luscious.
• Garam masala melds a blend of spices that enhances every bite.
• Cumin lays down an earthy tone boosting the overall flavor profile.

Ingredient Quantities

• 1 head cauliflower, cut into florets
• 2 tbsp vegetable oil (divided into 1 tbsp for roasting and 1 tbsp for the curry)
• Salt and pepper to taste
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 inch piece of ginger, grated
• 1-2 green chillies, chopped (optional if you like extra heat)
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp chilli powder
• 1/2 tsp turmeric
• A pinch of sugar
• Fresh cilantro, chopped for garnish

How to Make this

1. Preheat your oven to 425°F. Toss the cauliflower florets with 1 tbsp of vegetable oil, salt and pepper and spread them out on a baking sheet. Roast for about 25 minutes or until they are slightly golden and tender.

2. Heat the remaining 1 tbsp of vegetable oil in a large pan over medium heat.

3. Add the chopped onion and cook until soft, about 5 minutes. Then add the minced garlic, grated ginger, and chopped green chillies if you’re using them. Stir things around for another 2 minutes.

4. Sprinkle in the 2 tsp garam masala, 1 tsp ground cumin, 1 tsp chilli powder, and 1/2 tsp turmeric. Cook the spices with the onion mixture for about 1 minute so they release their aroma.

5. Pour in the can of crushed tomatoes. Give it a good stir and let it simmer for about 10 minutes so the flavors meld together.

6. Mix in the 1/2 cup heavy cream and a pinch of sugar. Let the sauce continue to bubble softly for another 5 minutes.

7. Gently fold in the roasted cauliflower into the sauce, ensuring each floret gets well covered.

8. Lower the heat a bit and allow everything to simmer together for another 5 minutes. This lets the flavors seep into the cauliflower.

9. Taste and adjust the salt and pepper as needed.

10. Turn off the heat, sprinkle freshly chopped cilantro over the curry, and serve warm. Enjoy this creamy, spicy, and totally comforting meal!

Equipment Needed

1. Oven
2. Baking sheet
3. Large pan or skillet
4. Knife
5. Cutting board
6. Grater (for the ginger)
7. Measuring spoons and a measuring cup
8. Can opener
9. Wooden spoon or spatula
10. Timer (optional)

FAQ

Roasted Cauliflower Curry (Vegetarian Tikka Masala) Recipe Substitutions and Variations

• Vegetable oil: Try using coconut oil for roasting and cooking, it adds a subtle coconut flavor that goes well with the curry.
• Heavy cream: You can swap heavy cream with full-fat coconut milk or cashew cream if you want a dairy free version.
• Crushed tomatoes: Use tomato puree or passata if you’re after a smoother sauce consistency.
• Garam masala: If you dont have garam masala, mix equal amounts of cumin, coriander, and a pinch of cardamom powder as an alternative.

Pro Tips

1. When roasting the cauliflower, make sure you give the florets a gentle stir halfway through the time so they roast evenly. Sometimes my pieces end up unevenly browned if i forget this step.

2. Don’t rush the onions, garlic, and ginger. Letting them get really soft and a little caramelized builds a great flavor base for the curry, even if it takes a bit longer then expected.

3. Keep an eye on the spices when you add them to the onions. Stir constantly for about a minute only, because if they burn it can add a bitter taste to your dish.

4. When mixing in the heavy cream, lower the heat so the sauce stays smooth. I learned the hard way that adding cream on high heat makes it separate, and that’s no fun to fix.