Vegan Cauliflower Tikka Masala: A Flavourful Twist on a Classic Dish

In recent years, the popularity of plant-based diets has soared, with more and more people embracing the health benefits and environmental sustainability of eating vegan. However, transitioning to a vegan lifestyle doesn't mean sacrificing flavour or variety in your meals.

Today, we're diving into one of the most beloved dishes of Indian cuisine—Tikka Masala—but with a vegan twist.

Say hello to Vegan Cauliflower Tikka Masala—a dish that's as rich, creamy, and flavourful as its traditional counterpart, but with the added goodness of cauliflower and plant-based ingredients.

The Vegan Twist

In our vegan version of Tikka Masala, we're swapping out the meat or paneer for cauliflower, a versatile and nutritious vegetable that takes on the flavours of the sauce beautifully.

Cauliflower has a mild taste and a satisfyingly hearty texture, making it an excellent substitute in this dish. By marinating the cauliflower in a blend of spices and coconut yoghurt, we ensure that every bite is infused with flavour and tenderness.

Ingredients:

• 1 large cauliflower, cut into florets

• 1 cup dairy-free yoghurt (coconut or almond works well)

• 2 tablespoons tikka masala spice blend

• 2 tablespoons lemon juice

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1-inch piece of ginger, grated

• 1 can (14 oz) crushed tomatoes

• 1 can (14 oz) coconut milk

• 1 tablespoon garam masala

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• Salt and pepper to taste

• Fresh cilantro for garnish

• Cooked rice or naan bread for serving

Instructions:

1. In a large bowl, combine the dairy-free yoghurt, tikka masala spice blend, lemon juice, and a pinch of salt. Add the cauliflower florets and toss until evenly coated. Allow to marinate for at least 30 minutes, or longer if possible.

2. Heat the olive oil in a large skillet over medium heat. Add the marinated cauliflower florets and cook until browned and tender, about 10-12 minutes. Remove from the skillet and set aside.

3. In the same skillet, add a bit more olive oil if needed, then add the chopped onion. Cook until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 2 minutes, stirring constantly.

4. Stir in the crushed tomatoes, coconut milk, garam masala, ground cumin, ground coriander, and salt and pepper to taste. Bring to a simmer and let cook for 10-15 minutes, until the sauce has thickened slightly.

5. Add the cooked cauliflower back to the skillet and stir to coat in the sauce. Let simmer for another 5 minutes to heat through.

6. Serve the Vegan Cauliflower Tikka Masala hot, garnished with fresh cilantro, alongside rice or naan bread.

Vegan Cauliflower Tikka Masala is proof that you don't need meat or dairy to enjoy the rich and complex flavours of Indian cuisine. With its creamy coconut milk sauce and tender cauliflower, this dish is sure to satisfy vegans and non-vegans alike. So why not give it a try? Whip up a batch of this flavorful dish and discover the delicious possibilities of plant-based cooking.