Cauliflower Tikka Masala comes out great using vegan cashew yogurt! High in protein, fiber, and infused with rich Indian curry flavor!

Roasted Cauliflower Tikka Masala [Vegan, Gluten-Free]






To Make the Cauliflower:

  • 1/2 head of cauliflower, cut into florets
  • 1 teaspoon ginger garlic paste
  • 1/4 teaspoon garam masala spice mix
  • 1/4 teaspoon Kashmiri chili powder
  • 1 teaspoon Kasuri methi (dried fenugreek leaves), crumbled
  • 1/4 cup vegan yogurt, preferably cashew yogurt
  • 1 teaspoon fresh lemon juice
  • Salt, to taste

To Make the Sauce:

  • 1 tablespoon vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1 medium onion, diced
  • 1 tablespoon ginger garlic paste
  • 1 large plum tomato, diced
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1/2 teaspoon Kasmiri chili powder, more to taste if desired
  • 1 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon garam masala
  • 2 tablespoons vegan yogurt
  • 1 tablespoon fresh cilantro (coriander), chopped
  • 3/4 - 1 cup water
  • 1 teaspoon Kasuri methi (dried fenugreek leaves), crumbled
  • Salt to taste


  1. Heat oven to 425°F. Combine the marinade ingredients and toss with the cauliflower. Spread on a lightly oiled sheet pan and roast for 20 minutes or until brown, turning once or twice. Remove when tender and set aside.
  2. For the sauce, heat oil in a deep saucepan over medium to medium-high heat. Add the cumin seeds. When lightly toasted, fragrant and crackling, add the onions. Cook until translucent and browning, stirring frequently, about 5 minutes.
  3. Add ginger garlic paste and cook 2 minutes, then add the tomatoes. Cook well, until the tomatoes break down, about 3-5 minutes.
  4. In a food processor, add the contents of the saucepan and the tomato paste and grind until smooth. Add back to the pan.
  5. Over low heat, add the bay leaf, chili powder, coriander, turmeric, and garam masala. Cook for 5 minutes and mix in 1/2 cup water. Raise heat and bring to a boil.
  6. Add the cooked cauliflower, dried methi, and more water if needed. Cover and cook a few minutes, before adding vegan yogurt. Season with salt to taste.
  7. Sprinkle with chopped cilantro and serve with naan or rice.