Cauliflower Tikka Masala — oven-baked in 30 minutes

This recipe combines two of my favourite things: Indian spices and oven-baking! The recipe uses a very straightforward homemade curry paste which might sound a bit daunting and time intensive but I assure you this is super easy, ready in 5 minutes and so worth it! You could substitute in other vegetables such as pumpkin or potatoes but I’m a big fan of cauliflower.

If your children are a bit hesitant about spices and/or cauliflower you can cut the florets down smaller for them and mix through some plain rice as a gentle introduction and just slowly increase the quantity of sauce at every exposure. My daughters also love some extra peas added.

Cauliflower Tikka Masala

500g prepped cauliflower cut into bitesize florets

for the paste:

  • 1-2 onions, roughly chopped
  • 1 tbsp freshly grated ginger
  • 2 tsp garam masala
  • 2 tsp mild curry powder
  • 1 tbsp paprika
  • 2 tbsp coconut oil
  • 2 tbsp tomato paste
  • 3 tbsp ground almonds
  • 50g fresh coriander, roughly chopped


  • 400ml tomato passata
  • 200ml coconut milk

cauliflower and curry paste

Preheat the oven to 220°C and place the prepped cauliflower in a large ovenproof dish (I generally use a shallow Le Creuset) and set to one side. Place all the paste ingredients and 1 tablespoon of cold water in a food processor and blitz down into a smooth paste. Remove the paste and pour over the cauliflower. Use a spoon to gently coat the florets and then place the dish into the oven for 10 minutes.

After 10 minutes, remove the dish and pour in the tomato passata and coconut milk. Stir everything together and reduce the oven to 200ºC. Place the curry back in the oven for 20-25 minutes or until bubbling and the top of the florets are starting to caramelise a little. Remove and serve immediately with rice and chapatis or alongside other curries for an Indian Feast!

Hope you enjoy it!

Lyndsay x

uncooked curry


Comments (2)

Anna Rosener
January 21, 2020

This looks divine. Need to try it next week! Thank you for sharing.

January 23, 2020

Hope you enjoy it as much as we do!

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