Fire Roasted Cauli Tikka Masala — a plant-based Indian recipe by BOSH!
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Fire Roasted Cauli Tikka Masala

This is one we genuinely keep coming back to, especially when we want something that feels proper special without spending hours in the kitchen. Fire roasted cauliflower, a rich and smoky tikka masala sauce, and all those warming spices coming together in under 45 minutes. The cauli gets this incredible caramelised edge from the oven before it hits the sauce, and that makes all the difference. Trust us, once you've made this you'll want it on rotation every single week.

Cook: 45 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray lined with parchment
  • Blender
  • Microplane or fine grater
  • Large mixing bowl
  • Large pan with lid

Ingredients

  • 3 tbsp rapeseed oil
  • 1 tbsp ground coriander
  • 1 tsp garlic powder
  • ½ tsp onion seeds
  • ¼ tsp pepper
  • 2 tsp cumin seeds
  • 1 small cauliflower
  • 3 tbsp water
  • 1 tsp turmeric
  • 2 tsp curry powder
  • 1 tbsp mango chutney
  • 3 tbsp rapeseed oil
  • 5g coriander stalks
  • 400g Passata
  • 1 tbsp ground coriander
  • 60g roasted red pepper (from a jar)
  • 125g Beluga lentils cooked
  • 125g can of chickpeas
  • 100g green beans
  • 1 white onion
  • 2 garlic cloves
  • 1 red chilli
  • 1 x 400g can of coconut milk
  • 1 tsp salt to taste
  • 2 inches of ginger
  • 2 tbsp rapeseed oil
  • 2 tsp salt
  • 1 tsp turmeric
  • 500g basmati rice cooked - or 2 x 250g bags microwavable basmati rice
  • 250g red quinoa cooked
  • 15 coriander leaves
  • 1 tbsp rapeseed oil
  • 20g coriander
  • 10g spinach
  • 1 inch piece of ginger
  • Zest and juice of 1 Juice of 1 lemon - zest & juice of
  • ½ tsp salt
  • 1 green chilli
  • 200g blanched kale
  • pickled red onion

Method

1

For the cauliflower

  • First, roast the cauliflower
  • Break the cauliflower into bite-sized florets
  • Pour the coriander, garlic powder, cumin seeds, onion seeds, black pepper and rapeseed oil into into the bowl and mix it into a marinade
  • Place the florets in the bowl and stir them round to cover them in the marinade
  • Pour the florets onto the baking tray, put the tray in the oven and roast for 20 minutes
2

For the sauce

  • Peel and finely dice the white onion
  • Remove the coriander leaves from the stalks and finely slice the stalks
  • Peel and grate the garlic and ginger
  • Finely slice the chilli
  • Finely slice the roasted red pepper
  • Trim and cut the beans in half
3

Start the curry

  • Warm the rapeseed oil in a pan over a medium heat, add the onions and a pinch of salt and stir for 5 minutes until soft
  • Add the garlic, ginger, chilli and coriander stalks to the pan and stir for 2 minutes
  • Add the Roasted red pepper and stir for 1 minute
  • Add the curry powder, ground coriander and turmeric to the pan and stir for 1 minute
4

Adding to the curry

  • Add the passata to the pan and stir for 2 minutes so everything’s combined
  • Add the coconut milk and stir for 1 minute
  • Bring the contents of the pan to a simmer
  • Add the lentils, chickpeas and green beans to the pan and stir for 2 minutes
  • Add mango chutney and stir for 2 minutes
  • Fold the roasted cauliflower into the pan, reduce the heat and let the curry simmer for 10 minutes stirring occasionally
5

Finish and serve

  • Heat the oil in a large pan, pour in the turmeric and salt and stir to make a flavoured oil
  • Add the rice and quinoa to the pan and fold it into the flavoured oil
  • Finely chop the coriander leaves and fold them into the flavoured oil
  • To make the chutney put all the ingredients into the blender and blitz it into a smooth chutney
  • Plate up the rice, curry, kale and red onion chutney
  • Drizzle over the chutney and serve immediately

Tips & Variations

  • Get a proper char on the cauli: Don't be tempted to pull it out of the oven early. You want those edges going golden and a little crispy, that's where all the flavour is.
  • Make it creamier: We love stirring in a big spoonful of coconut yoghurt right at the end. It makes the sauce extra silky and takes the heat down a notch if you need it to.
  • Bulk it out: Ian always chucks in a tin of chickpeas to the sauce for extra protein and a bit more texture. Goes brilliantly with the cauli 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 brings out this lovely nutty, slightly charred flavour that you just don't get any other way. That contrast between the smoky florets and the creamy, spiced sauce is what makes this one sing.