Cauliflower Tikka Masala with Seeded Basmati & Red Onion Salsa

Give your favourite Indian restaurant a run for its money and make your own Tikka Masala. This Cauliflower Tikka Masala is absolutely delicious with a rich and fragrant flavour base. Serve on a bed of seeded basmati rice and red onion salsa on the side.

Tikka Masala is a curry dish that is more on the mild side as it is usually combined with a creamy element. In this recipe’s case, Greek yoghurt will be combined with the rich tomato base curry sauce.

Cauliflower health benefits

Not only does cauliflower taste absolutely delicious in this Tikka Masala dish, but they are also packed with antioxidants and nutrients. In fact, cauliflower contains a little bit of almost every vitamin and mineral needed. This vegetable is high in Vitamin C, K, B6, magnesium, etc. Cauliflower also contains high amounts of fibre, which feeds the healthy bacteria in your gut that help reduces inflammation and promote digestive health.

New flavours

For the seeded basmati rice mixture, components such as cashew nuts, sunflower seeds, coconut flakes, and caraway are added. Now, we don’t know about you, but we don’t have a lot of experience cooking with caraway. Caraway, also known as meridian fennel or Persian cumin, has a strong and interesting flavour profile. It has a nutty, bittersweet sharpness to it with a hint of citrus, pepper, and anise. Combined with the tikka masala sauce, this flavour combination is surely a winner!

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Cauliflower Tikka Masala with Seeded Basmati & Red Onion Salsa

Turn your favourite go-to curry into a vegetarian version with this hearty cauliflower Tikka Masala with seeded basmati and red onion salsa.

Course Main Course

Cuisine Global

Keyword Cauliflower, Vegetarian

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 1

Author Hangry Recipes

Ingredients

For the Tikka Masala

• 10 g Garlic Chopped
• 5 g Ginger Minced
• 3 g Red Chilli Deseeded and Finely Chopped
• 25 g White Onion Finely Chopped
• 30 ml Olive Oil
• Greek Yogurt
• 50 g Tomato Chopped
• 160 g Cauliflower Florets
• 5 ml Olive Oil
• 30 ml Rice Vinegar
• 5 g Cake Flour
• 30 g Red Kidney Beans
• 5 ml Lime Juice
• 2 ½ g Coriander  Chopped

For the Spice Mix

• 3 g Paprika Fried in some olive oil until it starts to pop
• 3 g Fine Pepper
• 2 g Garam Masala
• 2 g Whole Cumin
• 5 g Leaf Masala

For the Seeded Basmati

• 60 g Rice Boiled in salted water and cooled
• 15 ml Olive Oil
• 1 g Coarse Salt
• ½ g Turmeric
• 10 g Cashew Nuts Roasted and roughly chopped
• 10 g Sunflower Seeds Roasted and roughly chopped
• 10 g Whole Caraway Roasted and roughly chopped
• 5 g Coconut Flakes Roasted and roughly chopped

For the Red Onion Salsa

• 20 g Red Onion  Finely Chopped
• 40 g Banana Diced
• 2 ½ g Parsley Finely Chopped
• 2 ½ g Coriander Finely Chopped

Instructions

For the Tikka Masala

• Combine everything together for the spice mix. Divide in two.
• Combine half of the spice mixture with chilli, garlic, ginger & yogurt in a large bowl.
• Add cauliflower & leave to marinade for at least 30 minutes. Melt butter in a pan over medium heat. Add onions & the remaining spice mix. Cook for 15 minutes.
• Sprinkle flour over onions, add tomato puree & water. Stir well & leave to simmer until slightly thickened.
• Remove from heat & season with salt.
• Place cauliflower in in baking tray & roast in the oven until cooked.
• When the cauliflower is cooked, add to the sauce base together with coconut cream & lime juice.
• Simmer for a few minutes & then add chopped coriander last.

For the Seeded Basmati

• Heat oil in a large frying pan.
• Add the rice & toss while toasting for a few minutes.
• Add the remaining ingredients & stir to combine.

For the Red Onion Salsa

• Dice the onions, banana, parsley and coriander and mix together.

RELATED: How To Make: Chicken Tikka Masala with Seeded Basmati & Red Onion Salsa