Cookwith

Name: Vegan Cauliflower Tikka Masala Skillet with Cucumber Salad
Prep time: 40 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g cauliflower florets (about 2 cups); 1 tbsp olive oil; 1/2 tsp sea salt, divided; 1/2 tsp freshly ground black pepper; 1/2 small yellow onion, diced; 2 cloves garlic, minced; 1-inch piece fresh ginger, minced; 1 tsp garam masala; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp smoked paprika; 1/4 tsp turmeric; 1/4 tsp red chili powder (optional, for heat); 1/2 cup canned crushed tomatoes; 1/3 cup full-fat coconut milk; 1/2 tbsp tomato paste; 1/4 cup water; 1/2 tsp lemon or lime juice; Fresh cilantro, for garnish; 1 lime wedge, for serving; 1/2 cup cucumber, thinly sliced; 1/2 tbsp red onion, finely diced; 1/2 tbsp fresh cilantro, chopped; 1/2 tbsp lemon or lime juice (for salad); Pinch of salt (for salad)

Vegan Cauliflower Tikka Masala Skillet with Cucumber Salad

TenderBanana4064

This Cauliflower Tikka Masala Skillet delivers all the rich, aromatic, and warming flavors of a classic tikka masala, but in a lighter, vegan, and keto-friendly version. Roasting the cauliflower intensifies its nutty sweetness and gives it irresistible crispy edges, which are then bathed in a creamy, coconut-tomato masala sauce infused with garam masala, cumin, coriander, and smoked paprika. A simple cucumber salad provides a cool, refreshing contrast and a pop of color, making this beginner-friendly recipe a one-pan wonder for a weeknight dinner or a cozy solo meal. Garnish with fresh cilantro and lime for the perfect finish.

Ingredients

Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss the cauliflower florets with 1/2 tbsp olive oil, 1/4 tsp salt, and black pepper. Spread evenly on the baking sheet. Roast for 18–20 minutes, turning halfway, until golden and crisp at the edges.
Meanwhile, heat the remaining 1/2 tbsp olive oil in a medium skillet over medium heat. Add diced onion and sauté for 3–4 minutes until translucent.
Stir in garlic and ginger. Cook for 1 minute until fragrant.
Add garam masala, cumin, coriander, smoked paprika, turmeric, and chili powder (if using). Toast the spices for 30 seconds to bloom their flavors.
Mix in tomato paste, crushed tomatoes, and cook for 2 minutes, stirring, until slightly thickened and deepened in color.
Pour in coconut milk and water, season with remaining 1/4 tsp salt, and bring to a gentle simmer. Let the sauce bubble for 5–7 minutes until it thickens and becomes glossy.
Fold in the roasted cauliflower florets. Simmer for 2–3 minutes, spooning sauce over the florets, until well coated. Add lemon or lime juice and adjust seasoning to taste.
While the masala simmers, toss cucumber, red onion, chopped cilantro, lemon or lime juice, and a pinch of salt in a small bowl for a refreshing salad.
Serve the cauliflower tikka masala hot, garnished with fresh cilantro and a lime wedge. Enjoy with the cucumber salad on the side.