Dorothy Porker – foodblog

Vegan Cauliflower Tika Massala

I’ve been overdoing it on the tofu so I decided for my final few days of Veganuary to switch to some veggie focused dishes.

I found this cauliflower tika on Pinterest. It’s incredibly good and simple to prepare. I’ve adjusted it a little bit from the original recipe to allow for freezing the sauce in portions and finishing at a later date.


  • 1 or 1/4 cauliflower, depending on how many you’re serving, cut into medium-small florets
  • 1 onion, diced
  • 6 minced cloves of garlic
  • 1/2 inch finely grated ginger
  • 1/2 diced jalapeno, seeds included if you like it spicier
  • 1/2 tsp mustard seeds
  • 1 tbsp neutral oil, I use sunflower
  • 3 quartered tomatoes
  • 1 red bell pepper, stem and seeds removed, finely sliced
  • 1/2 c fresh cilantro+extra for garnish
  • 3/4 c full-fat coconut milk
  • 3/4 tsp garam masala
  • 1/2 tsp ground coriander
  • 1/4 tsp ground turmeric
  • 1/2 tsp ground cinnamon

Once you have all your elements ready to cook, heat the sunflower oil in a large skillet before adding the mustard seeds. They should start sizzling as they hit the oil.

Let sizzle for 30 seconds or so before adding the onion, garlic, ginger and jalapeno and turning down the heat to medium. Allow to cook gently, stirring occasionally to avoid browning, until the onions are soft.

Once the onion is soft, add the mixture to a blender with the tomatoes, bell pepper, coconut milk, cilantro and spices and blend on high. I have to push my mixture down every once in a while to get everything well blended into a thick sauce.

Choose your own adventure tika

This is where you can decide to freeze part of the sauce or just make all of it. It serves about 4 people, so I continue on with about one quarter of the sauce.

To finish, move the sauce back to the skillet and bring to a boil. Leave to simmer, covered with a lid, for 10-15 minutes. Now add the cauliflower florets, and simmer for another 15-20 minutes. Until the cauliflower is cooked and the sauce has reduced a little.

Serve with cilantro, naan, rice or whatever else tickles your fancy.

This post is part of Veganuary 2019. Check out vegan recipes I’ve posted previously re, follow my adventures in Veganuary on instagram, or check out my Vegan and Vegetarian board on Pinterest for inspiration.

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