Cauliflower Tikka Masala

Cauliflower Tikka Masala

This is one of those recipes we keep coming back to again and again. There's something about roasting cauliflower until it's golden and a little caramelised, then drowning it in a rich, smoky tikka masala sauce that just feels like a proper hug in a bowl. The rose petal masala is the thing that makes this one feel a bit special, it gives the whole dish this warm, fragrant depth that you don't get from a standard curry powder. We've made this for big dinner parties and quiet midweek nights in, and it always goes down an absolute storm. Honestly, if you're not already convinced, trust us on this one and make it tonight.

Cook: 30 min
Serves 2

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Large pan for curry
  • Medium pan for rice

Ingredients

  • 1 tbsp vegetable oil
  • 1 tsp cumin
  • 120g Jasmine rice
  • 2 garlic cloves
  • ¼ tsp turmeric
  • cinnamon stick
  • 3 bay leaves
  • 250ml vegetable stock
  • 1 tsp chilli flakes
  • 2 tbsp tomato purée
  • 2 onions
  • 2 garlic cloves
  • 2 tsp turmeric
  • 1 ½ tbsp Rose Petal Masala
  • 120g green beans
  • 250g okra
  • 125g can of chickpeas
  • 3 tomatoes
  • 1 ½ x 400g can of coconut milk
  • ½ cauliflower
  • 1 small butternut squash - steamed
  • coriander garnish
  • 100g okra

Method

1

For the cauliflower

  • Break the cauliflower into florets and place in a baking tray
  • Sprinkle with salt, oil and a sprinkle of rose petal masala and bake for 25 minutes
2

Cooking the rice

  • Put the rice in a pan, add all the dry rice ingredients and then the vegetable stock
  • Simmer for 12 minutes or until al dente
3

For the curry

  • In a large pan, simmer the onions until translucent, then add the garlic and cook for 5 minutes, making sure it doesn’t brown
  • Add the green beans, chickpeas and okra
  • Add the turmeric, rose petal masala, chilli flakes and sweat for a few more mins
  • Add the tomato puree and tomatoes and stir
4

Finish the curry

  • Add the coconut milk, stir and the simmer on a low heat for 10 minutes
  • Then add the roasted cauliflower from earlier and the steamed butternut squash and stir
5

Time to serve

  • Serve on the rice and garnish with coriander and okra

Tips & Variations

  • Get that roast right: Don't crowd the cauliflower on the tray or it'll steam instead of roast. Spread the florets out so they get proper colour and a bit of crispiness on the edges. That's what makes this feel restaurant-quality.
  • Spice level: If you like it hotter, add a chopped green chilli in with the garlic. If you're cooking for people who don't love heat, just ease back on the masala and let the other flavours do the work. It's very easy to dial up or down.
  • Make it go further: We love adding a tin of chickpeas to the sauce for extra protein. Just stir them in when you add the cauliflower and let everything simmer together for a few minutes. It bulks it out brilliantly and makes it even more filling.

Why This Works

The trick here is roasting the cauliflower first rather than just simmering it straight in the sauce. It gives the florets this lovely charred, nutty flavour that holds up against the bold masala, so every bite has a bit of texture and something going on. That extra 25 minutes in the oven is absolutely worth it, and the rice cooked in vegetable stock with those dry spices is doing a lot of quiet work in the background too.