Cauliflower Chickpea Tikka Masala

I was in the mood for a meatless Monday today, so I made one of Trevor’s favorite dinners – anything Indian with chickpeas. He LOVES Indian food and truth be told, so do I. I love a good creamy, hearty vegetarian dish.

Tonights dinner was all that – simply perfect. I served it with some basmati rice that I made in the Instant Pot and dinner was beyond satisfying.

** If you want to cut down on the time, just use a store-bought tikka masala sauce. You’ll have dinner ready in about half the time that way!

Questions? Lemme know!

Cauliflower Chickpea Tikka Masala

  • Servings: 4
  • Difficulty: easy
  • Print


Cauliflower & Chickpeas

  • 1 large head of cauliflower
  • 2 tablespoons vegetable oil
  • 2 teaspoons garam masala
  • 1/2 teaspoon chili powder
  • 2 teaspoons ground coriander
  • 1/2 teaspoon turmeric
  • 2 teaspoons salt
  • 1 15-oz can chickpeas, drained and rinsed

Tikka Masala Sauce** (see note above)

  • 1 onion finely chopped
  • 3 garlic cloves crushed
  • 2 teaspoons ginger grated
  • 2 teaspoons garam masala
  • 2 teaspoons paprika
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cardamom
  • 2 14oz cans crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup heavy/whipping cream
  • 2 tablespoons butter
  • 1-2 teaspoons sugar
  • Salt and pepper to taste 


  1. Preheat oven to 400 degrees.
  2. Slice the cauliflower floret off the head of cauliflower. Chop the remaining stalk into bite size pieces. Place the cauliflower into a large roasting tray and drizzle over the oil and season with the spices then place into the oven and roast for 30 minutes until golden brown and cooked.

  3. In the meantime, start making the sauce: fry the onions in the oil until soft and translucent then add the garlic and ginger and fry for another 30 seconds. Add all the spices and fry for a minute before adding the tomatoes and tomato paste. Simmer for 5 minutes then add the cream and sugar then simmer for 10 minutes.img_9449
  4. Add the roasted cauliflower, chickpeas and butter and stir together then allow to simmer for 5-10 minutes. Season to taste and serve. Enjoy!

Recipe slightly adapted from:

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s