Cauliflower and Chickpea Tikka Masala Recipe

Cauliflower and Chickpea Tikka Masala

Here's our own twist on the classic Indian dish, Chicken Tikka Masala. With the amount of flavor the original version already has, it's difficult to think we added our own fresh spin on it but we did! Try creating your own masala with these minor Olive Tap tweaks today to add a simple yet sophisticated option to your family's recipe book!

Ingredients:

  • 2 tablespoons The Olive Tap’s EVOO of your choice (Spanish Gold, Coratina, Koroneiki etc. )
  • 1 large onion, diced
  • 3 – 4 garlic cloves, minced
  • 2 inch piece of ginger, minced or grated
  • 1/2 teaspoon seas salt
  • 2 Tablespoons a Tikka Masala Spice Mix
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons tomato paste
  • 1/2 head of cauliflower
  • 2 cans (14oz) chickpeas (garbanzo beans), drained and rinsed
  • 1 can (15oz.) coconut milk (full or low fat)
  • Any other seasoning of your choice depending on your preference of hotter, sweeter etc. some examples are: cumin, turmeric, curry, coriander, pepper, chili powder, garam masala, cayenne just to name a few)

Directions:

  1. In a large pot, heat oil over medium heat.

  2. Add onions and cook for 5- 7 minutes, until onions are browned around the edges.

  3. Add the ginger and garlic, cook 1 to 2 minutes more.

  4. Add the Tikka Masala and other seasonings of your choice and cook for 1 – 2 two minutes, or until nice and fragrant.

  5. Add tomatoes and 1/4 cup water and cook for 4 minutes, until they breakdown a bit.

  6. Add tomato paste, chickpeas, cauliflower and coconut milk, stir to combine and bring to a gentle simmer, stirring occasionally.

  7. Simmer, covered, for 25 to 30 minutes over low heat, stirring occasionally.

  8. Adjust seasonings to taste.

  9. Serve with rice, cilantro lime rice, quinoa, couscous, or pair with naan.

BON APPETITE!

-Recipe adaptation by Kelly, Owner of Long Grove Olive Tap

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