Full of spice and flavour this tandoori cauliflower curry recipe is a veg-packed, vegan dinner that tastes incredible.
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Ever since I travelled to India and ate gobi masala (spiced cauliflower) in more than one restaurant there, cauliflower curry has been one of my favourite dishes.
Combined with spices, roasted in the oven and added to a tomato-based curry sauce - this is a veg-packed, flavoursome, vegan dinner that you just can't beat.
Combine with other curries for an Indian feast, serve with rice or flatbreads, or simply enjoy on its own for a delicious, simple dinner.
This recipe for tandoori cauliflower curry is from Cooking for the Senses*, a vegan cookbook that focuses on "vegan neurogastronomy".
Cooking for the Senses
If you've ever wanted to learn more about how the science behind your senses can help you enjoy flavour more and know how to make better tasting meals then this book is for you.
It contains a brief introduction to the science behind taste and flavour. This is followed by a section on taste and flavour, which is extremely useful.
You will like this book if you've ever:
- wondered what fenugreek leaves will go with
- received chard in your vegetable bag and not known what to do with it
- wanted to know how to cook with different types of nuts, or
- wondered how to store an avocado?
The book is full of recipes as well
This book also contains over 100 vegan recipes, including ideas for small plates, brunches, dinners, sauces, spice mixes and desserts.
- small plate dishes like kale potato cakes and beetroot and coconut dip
- brunch dishes like cavolo nero bubble and squeak and breakfast avocado
Singing Dragon, the publishers, have given me permission to share one of the recipes from the book. I've chosen the vegan cauliflower recipe below.
More recipes you might like
If you like this tandoori cauliflower then you might also like some of my other vegan curry recipes:
- aloo gobi (potato and cauliflower curry)
- saag aloo (spinach and potato curry)
- chickpea and spinach curry
- root vegetable curry
- chickpea and lentil aubergine dal
You might also like my vegan naan bread recipe.
To make this recipe you will need
How to make tandoori cauliflower curry
If you have made this recipe and loved it please consider leaving a comment and rating below.
Please do not reproduce this recipe without permission.
Tomato and onion curry
- 1 tablespoons coconut oil
- ½ teaspoon black mustard seeds
- 1 large onion half roughly chopped, half sliced
- 1 clove garlic crushed
- 400 g tin of plum tomatoes
- 1 teaspoon sea salt
- 2 teaspoons garam masala
- 1 red chilli chopped (optional)
- 2 medium tomatoes quartered
- Small handful coriander leaves chopped
- 100 g coconut milk yoghurt thinned with a squeeze of lemon juice
- Boil the cauliflower in a pan of boiling water for 2 minutes. Drain in a colander and leave to cool.
- Preheat the oven to 180°C (fan)/200°C/400°F/gas mark 6 and place a baking tray in the oven.
- Mix the remaining cauliflower ingredients in a large bowl and combine together. Once the florets are cool enough to handle, add them to your spice mix and gently turn them around, coating them well. Be careful not to break up the florets.
- Spread evenly on a preheated baking tray and roast in the oven for 20 minutes until lightly charred and just tender in the middle.
- Meanwhile, in a good-sized saucepan, heat the oil in a medium heat and add the mustard seeds.
- Once the seeds start popping, add the onions and garlic and cook for five minutes.
- Roughly chop the tinned tomatoes and add all the contents of the tin to the onions, stirring as you do.
- Cook for five minutes, adding a little water if you feel it’s drying out - you want to maintain a liquid sauce throughout the dish.
- Add the salt, garam masala and red chilli (if using).
- Cook everything through for a further five minutes before adding the quartered fresh tomatoes. Continue to cook for five minutes again before reducing the heat to low.
- Add the cauliflower as soon as it’s ready and stir through gently. Add a final dash of water again if the sauce needs loosening up a little.
- Serve in warm deep white bowls with a scattering of fresh coriander, a drizzle of thinned coconut yogurt zigzagged across the top and an Indian bread of your choice.
- Nutritional information is approximate and is intended as a guide only.
- Leftovers can be stored in the fridge for up to three days or the freezer for up to three months.
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Disclaimer: I received a copy of Cooking for the Senses for the purposes of this review. No other payment was received and all opinions are honest and my own. I was given permission by the publishers to reproduce this recipe.
*Disclaimer: this is an affiliate link meaning that if you buy something after clicking on it I’ll receive a small commission, which I will probably spend on buying more ingredients for recipes! The price to you remains the same. Thanks for supporting Cook Veggielicious. Read my full disclosure.