Cauliflower & Chickpea Masala

I like to make vegetarian dishes when days are busy and I’m tired at night. They cook fast and they’re usually very easy.

Cauliflower is a great one to use and a meat alternative food because it’s so hearty and can really hold sauces like meat can. It’s fiber-rich, so it’s very filling and you get a lot of your veggies served up in a dish like this.

This dish highlights how amazing cauliflower can be and uses mostly pantry staples so I usually have everything on hand. I like to serve this with rice, but it’s great on its own too!

Cauliflower & Chickpea Masala

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 tablespoon canola oil
  • 4 cups cauliflower florets, about 1 head (fresh or frozen)
  • 1/4 teaspoon salt
  • 1/4 cup water 1 (15 ounce) can chickpeas, rinsed
  • 1½ cups jarred tikka masala sauce
  • 2 tablespoons butter
  • Fresh cilantro, to garnish 


  1. Heat oil in a large skillet over medium-high heat. Add cauliflower and salt; cook, stirring occasionally, until lightly browned, about 2 minutes.
  2. Add water; cover and cook until the cauliflower is tender, 3 to 5 minutes. Add chickpeas and sauce; cook, stirring occasionally, until hot, 1 to 2 minutes.img_6817
  3. Remove from heat and stir in butter. Serve topped with cilantro, if desired. Enjoy!img_6820 

Adapted from:

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