Crispy Cauliflower Tikka Masala with Tangy Cashew Cream
Golden, crispy roasted cauliflower florets are smothered in a rich, aromatic tikka masala sauce and finished with a drizzle of tangy cashew cream. This vibrant plant-based twist on a beloved classic is perfect for spring weeknight dinners.
Ingredients
- 1 large head cauliflower, cut into bite-sized florets (about 800g)
- 3 tablespoons olive oil, divided
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt, divided
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 green chilli, finely chopped
- 2 tablespoons tomato paste
- 400g tin chopped tomatoes
- 1 tablespoon tikka masala paste
- 200ml coconut cream
- 100g raw cashews
- 150ml warm water
- 2 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- Fresh coriander leaves, for garnish
- Cooked basmati rice, to serve
Instructions
Preheat the oven to 220°C (200°C fan). Soak the cashews in boiling water for 15 minutes while you prepare the cauliflower.
Toss cauliflower florets with 2 tablespoons olive oil, garam masala, cumin, smoked paprika, and half the salt. Spread in a single layer on a large baking tray.
Roast the cauliflower for 25-30 minutes, turning halfway, until golden brown and crispy at the edges.
Meanwhile, heat the remaining tablespoon of oil in a large, deep pan over medium heat. Add the onion and cook for 6-8 minutes until softened and golden.
Add the garlic, ginger, and green chilli to the pan. Cook for 2 minutes until fragrant, stirring frequently.
Stir in the tomato paste and tikka masala paste, cooking for 1 minute. Add the tinned tomatoes and remaining salt. Simmer for 10 minutes, stirring occasionally.
Stir in the coconut cream and simmer for another 5 minutes until the sauce is rich and slightly thickened.
Drain the soaked cashews and blend with warm water, lemon juice, apple cider vinegar, and a pinch of salt until completely smooth and creamy.
Fold the crispy roasted cauliflower into the tikka masala sauce, coating well. Serve over basmati rice, drizzled with tangy cashew cream and garnished with fresh coriander.
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