Roasted Cauliflower and Chickpea Tikka Masala with Fragrant Rice

This vibrant vegetarian curry brings together tender roasted cauliflower and protein-packed chickpeas in a rich, aromatic tikka masala sauce. The cauliflower is first tossed with curry powder and roasted until golden, then combined with the sauce for a deeply satisfying dish.

Serve it over fluffy jasmine rice, finish with a swirl of yogurt and fresh cilantro and enjoy a restaurant-quality meal made right in your own kitchen. It’s a perfect weeknight dinner that comes together quickly without sacrificing flavor.

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Ingredients

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

5 ounce Curry Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut cauliflower florets into bite-size pieces if needed. Halve, peel and finely dice half the onion (whole onion for 4 servings). Drain chickpeas, reserving 1/4 cup liquid (1/2 cup for 4). Pick cilantro leaves from stems.
2. In a medium bowl, toss cauliflower with a large drizzle of olive oil, curry powder and a couple big pinches of salt until coated. Spread cauliflower out on a baking sheet; roast on top rack until tender, 20-25 minutes.
3. In a small pot, combine rice, 3/4 cup water (1 1/2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt and pepper; cook, stirring occasionally, until lightly browned, 4-5 minutes. Add chickpeas and half the garam masala (all for 4 servings); cook, stirring occasionally, until fragrant, 1-2 minutes.
5. Stir in curry sauce base, reserved chickpea liquid, 1/2 tsp sugar (1 tsp for 4 servings) and 1/4 cup water (1/2 cup for 4) to pan with chickpeas. Cook, stirring occasionally, until thickened, 1-2 minutes. Remove from heat; stir in 2 TBSP butter (4 TBSP for 4) until melted. Taste and season with salt and pepper.
6. Fluff rice with a fork; divide between one side of each bowl. Serve chickpeas next to rice. Arrange cauliflower in the middle. Drizzle with yogurt. Sprinkle with cilantro leaves and serve.

Recipe Tips

FAQ

Can I use frozen cauliflower instead of fresh?

Yes, you can use frozen cauliflower florets. Thaw them first and pat dry before roasting to ensure they get tender and slightly browned.

What can I substitute for the yogurt drizzle?

You can use a dairy-free yogurt or a squeeze of fresh lemon juice for a tangy finish. Coconut cream also works well.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check that your curry powder and sauce base are certified gluten-free if needed.