Past Recipes
Cauliflower and Chickpea Tikka Masala

Cauliflower and Chickpea Tikka Masala over Spinach Rice

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Recipe Details


We love the warm, aromatic flavors of Indian tikka masala, a tomato-based curry that can be made with meat or vegetables. This version uses roasted cauliflower and chickpeas, folded into a fragrant sauce that’s finished with cream for richness. Everything comes together over a bed of golden turmeric rice and spinach.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 770
  • Protein 23g
  • Total Carb 97g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basmati rice
    1/2 cup
    basmati rice
  • ground turmeric
    1/2 teaspoon
    ground turmeric
  • baby spinach
    1 ounce
    baby spinach
  • cauliflower florets
    12 ounces
    cauliflower florets
  • cilantro
    1/8 ounce
  • red onion
    red onion
  • garlic
    2 cloves
  • chickpeas
    1 can
  • unsalted butter
    2 packets
    unsalted butter
  • tikka masala curry paste
    2 tablespoons
    tikka masala curry paste
  • tomato purée
    1 cup
    tomato purée
  • heavy cream
    2 ounces
    heavy cream

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • baking sheet
  • 10" medium high-sided pan

Cooking Steps

  1. Cook rice

    Cook rice

    Preheat oven to 450ºF. In a small pot, combine rice, turmeric, 1 cup water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Pat spinach dry with paper towel. Cut cauliflower into 1 inch–wide florets, if needed. Roughly chop cilantro leaves and stems. Peel onion and cut into small dice. Mince garlic. Drain and rinse chickpeas.

  3. Roast cauliflower

    Roast cauliflower

    On a baking sheet, toss cauliflower with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until golden brown and tender, 16-20 minutes.

  4. Make tikka masala sauce

    Make tikka masala sauce

    While cauliflower roasts, heat 1 packet butter and 1 tablespoon olive oil in a medium high-sided pan over medium heat. When butter is foamy, add onion and garlic and sauté, stirring, until softened, 3 minutes. Add tikka masala curry paste and 1 tablespoon water. Cook, stirring to combine, 2 minutes. Add tomato purée, heavy cream, chickpeas, ½ teaspoon salt, and pepper. Bring to a simmer and cook until thickened, 3-5 minutes more.

  5. Finish rice and tikka masala

    Finish rice and tikka masala

    While sauce simmers, fluff rice with a fork, still off heat, then stir in spinach and remaining butter to combine. Once roasted, add cauliflower to pan with tikka masala sauce and stir to coat. Remove pan from heat.

  6. Plate tikka masala

    Plate tikka masala

    Divide spinach rice between serving plates and top with cauliflower and chickpea tikka masala. Garnish with cilantro and dig in!

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