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Cauliflower and Chickpea Tikka Masala - Cozy, Flavor-Packed Comfort

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium head of cauliflower, cut into small florets
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons neutral oil (such as avocado or canola), plus more for roasting
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1–2 fresh green chiles (such as serrano or jalapeño), seeded and finely chopped, to taste
  • 1 tablespoon garam masala
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon turmeric
  • 1/4–1/2 teaspoon cayenne (optional, for heat)
  • 1 can (14–15 oz) crushed tomatoes
  • 1/2 cup raw cashews, soaked in hot water 15–20 minutes
  • 3/4–1 cup water or vegetable broth, divided
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar or maple syrup (to balance acidity)
  • 1/2–3/4 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup coconut milk or plain yogurt (dairy or non-dairy), optional for extra creaminess
  • Juice of 1/2 lemon
  • Fresh cilantro, chopped, for garnish
  • Cooked basmati rice or naan, for serving

Method
 

  1. Prep the cashews. Cover cashews with hot water and soak for 15–20 minutes. Drain before blending.
  2. Roast the cauliflower. Heat oven to 425°F (220°C). Toss florets with 1–2 tablespoons oil, a big pinch of salt, and pepper. Spread on a sheet pan and roast 18–22 minutes, flipping once, until browned on the edges and tender.
  3. Start the base. In a large skillet or Dutch oven, heat 2 tablespoons oil over medium. Add onion and a pinch of salt. Cook 6–8 minutes, stirring, until soft and lightly golden.
  4. Add aromatics. Stir in garlic, ginger, and chopped chiles. Cook 1–2 minutes until fragrant.
  5. Bloom the spices. Add garam masala, coriander, cumin, paprika, turmeric, and cayenne if using. Stir for 30–45 seconds to toast the spices.
  6. Build the sauce. Add tomato paste and cook 1 minute. Stir in crushed tomatoes, 1/2 cup water or broth, sugar, and 1/2 teaspoon salt. Bring to a gentle simmer for 5 minutes.
  7. Blend the cashews. Blend soaked cashews with 1/4–1/2 cup water until completely smooth. Add to the pan. Stir well and simmer 5–7 minutes to thicken.
  8. Add chickpeas and cauliflower. Stir in chickpeas and roasted cauliflower. If sauce seems too thick, add a splash more water or broth. Simmer 5 minutes so flavors meld.
  9. Finish and adjust. Stir in coconut milk or yogurt if using, then the lemon juice. Taste and adjust salt, pepper, and heat. It should be creamy, bright, and lightly spicy.
  10. Serve. Garnish with cilantro and serve hot over rice or with naan.