Past Recipes
Cauliflower Tikka Masala

Cauliflower Tikka Masala with Sautéed Spinach and Garlic Naan

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Why does chicken get to have all the tikka masala fun?! In this Indian-inspired vegetarian dish, we’ve swapped in cauliflower for the traditional protein, with sensational, plate-licking results. The cauliflower florets are battered and baked until crispy, then coated in the creamy, flavorful tikka masala sauce. A side of garlicky naan and ginger-infused sautéed spinach round out this better-than-takeout dinner.
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 670
  • Protein 20g
  • Total Carb 89g
  • Total Fat 28g

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

Ingredients & Equipment

What we send

  • cauliflower florets
    • 1 pound
    • cauliflower florets
  • baby spinach
    • 5 ounces
    • baby spinach
  • ghee
    • 2 tablespoons
    • ghee
  • shallot
    • 1
    • shallot
  • flour
    • 1/2 cup
    • flour
  • heavy cream
    • 2 tablespoons
    • heavy cream
  • garlic
    • 2 cloves
    • garlic
  • ginger
    • 1/4 ounce
    • ginger
  • parchment paper
    • 1
    • parchment paper
  • naan breads
    • 2
    • naan breads
  • tomato purée
    • 1 cup
    • tomato purée
  • tikka masala curry paste
    • 1 tablespoon
    • tikka masala curry paste

What You’ll Need

  • water
  • canola oil
  • kosher salt
  • black pepper
  • 2 baking sheets
  • aluminum foil
  • 2 12" large pans

Allergens

Cooking Steps

  1. Prepare Ingredients and Make Batter

    Prepare Ingredients and Make Batter

    Preheat oven to 450ºF. Rinse spinach. Rinse cauliflower and cut to 1-inch wide florets, if needed. Trim and discard skin of ginger. Mince garlic. Peel shallot and thinly slice into rings. Line a baking sheet with parchment paper and rub parchment with ½ tablespoon canola oil. In a large bowl, whisk together flour, ½ cup water, and ¼ teaspoon salt to combine. 

  2. Prepare and Bake Cauliflower

    Prepare and Bake Cauliflower

    Add cauliflower florets to bowl with batter and toss to coat. Using a slotted spoon to allow excess batter to drip off, transfer cauliflower onto prepared baking sheet and arrange in a single layer. Bake cauliflower until golden brown, 22-25 minutes, then allow to cool on baking sheet for 5 minutes. Loosen from parchment and set aside.

  3. Make Garlic Naan

    Make Garlic Naan

    While cauliflower bakes, line a separate baking sheet with foil and place naan on foil. Heat half of ghee in a large pan over medium heat. When ghee is just melted, add half of garlic to pan and cook until fragrant, 1 minute. Pour garlic and ghee over naan, spreading to fully coat, then transfer to oven and toast until naan is crisp and garlic is fragrant, 5 minutes. Remove from oven, stack, and wrap in foil to keep warm. 

  4. Cook Tikka Masala Sauce

    Cook Tikka Masala Sauce

    Add curry paste and remaining garlic to pan from ghee over medium heat and cook until fragrant, about 1 minute. Add tomato purée and whisk to fully combine. Increase heat to high and bring sauce to a boil, then reduce to medium and simmer until thickened and slightly reduced, 3-4 minutes. Remove pan from heat and stir in heavy cream. Season with ¼ teaspoon salt and pepper as desired. Set aside until Step 6. 

  5. Sauté Spinach

    Sauté Spinach

    Heat remaining ghee in a separate large pan over medium heat. When ghee is just melted, add whole knob ginger and shallot to pan and cook until shallot is soft, about 3 minutes. Add spinach to pan and cook, stirring, until wilted, about 3 minutes more. Season with ¼ teaspoon salt and pepper as desired. Remove and discard ginger knob. Transfer spinach to serving plates.

  6. Plate Cauliflower Tikka Masala

    Plate Cauliflower Tikka Masala

    Return pan with tikka masala sauce to medium heat. Add roasted cauliflower to pan and toss to fully coat and warm through. Transfer cauliflower tikka masala to serving plates with sautéed spinach, spooning over any remaining sauce. Tear garlic naan into pieces and serve alongside. Dig in!

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