Cauliflower Tikka

Cauliflower Tikka

Cauliflower Tikka is one of those recipes we keep coming back to again and again, honestly. The marinade is everything; that thick, spiced yoghurt clings to every floret and turns golden and slightly charred in the oven in the best possible way. You get this incredible smoky, fragrant depth from the tikka masala spices, with tender cauliflower inside and crispy caramelised edges outside. It's the kind of plant-based dinner that genuinely impresses people, and it takes way less effort than it looks. Make this tonight, we promise you won't regret it.

Cook: 60 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking sheet lined with parchment paper
  • Large bowl
  • Large frying pan
  • Microplane or fine grater

Ingredients

  • 1 large cauliflower
  • 3 garlic cloves
  • 4cm fresh ginger
  • 170g unsweetened plant-based yogurt
  • 1 tbsp tikka masala spice mix
  • vegetable oil
  • salt
  • vegetable oil
  • 2 brown onions
  • 4 cloves of garlic
  • 4cm piece of fresh ginger
  • 2 tbsp tikka masala spice mix
  • 2 tbsp tomato purée
  • 1 x 400g can chopped tomatoes
  • 3 bay leaves
  • 180ml plant-based cream
  • 1 tsp sugar
  • Salt and pepper
  • Plant-based Naan bread or Roti
  • basmati rice
  • fresh coriander

Method

1

For the cauliflower tikka 

  • Cut the cauliflower into florets, reserving the outer leaves
  • Peel and grate the garlic and ginger
  • In a large bowl, combine the yoghurt with the garlic, ginger, tikka masala spices and a pinch of salt, and mix well
  • Stir the cauliflower florets through the marinade, then drizzle over 2 tbsp veg oil, then mix so that it is completely coated
  • Spread over a lined baking sheet and transfer to the oven
  • Bake for 20-25 minutes or until the cauliflower is nicely brown on the outside and tender on the inside. For the last 10 minutes of cooking, add the cauliflower leaves to the tray and bake
  • Remove from the oven and set to one side
2

For the curry 

  • Peel and chop the onion
  • Peel and grate the garlic and ginger
  • Heat 2 tbsp veg oil in a large frying pan on medium to low heat, add the tikka masala spice mix and cook gently for 2-3 minutes to release the delicious aromas
  • Add the onion with 1 tsp salt, stir well and saute until soft and translucent, about 4-5 minutes
  • Next, add the tomato puree and cook for a few minutes until it has turned a deep shade of red
  • Pour in the tinned tomatoes, fill up the empty tin with water, and pour that into the curry
  • Next, add the bay leaves and sugar
  • Bring to a simmer, and cook for 15 minutes, so that the flavours infuse together to make a delicious curry
  • Season with salt, pepper and sugar if you fancy
  • Add the cauliflower and leaves then swirl in the cream
  • Top with fresh chopped coriander and eat with a big bowl of rice

Tips & Variations

  • Marinate longer if you can: We usually do 20 minutes minimum, but if you've got time to leave the cauliflower in the marinade for a couple of hours in the fridge, the flavour goes up a level. Trust us on this one.
  • Don't waste the leaves: Henry always throws the reserved cauliflower leaves onto the baking tray too. They crisp up beautifully and taste incredible, a bit like kale chips but better.
  • Serve it right: This goes brilliantly with warm flatbreads, a simple cucumber raita, and a big handful of fresh coriander on top. Ian reckons a squeeze of lemon right before serving makes everything pop.

Why This Works

The trick here is letting the cauliflower sit in that yoghurt marinade long enough for the spices to really get in there. We find that coating it generously and not crowding the baking tray makes all the difference between soggy and properly golden. Don't skip the outer leaves either; they go super crispy in the oven and are honestly one of the best bits.