Last updated December 18th, 2024
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Gobi masala, otherwise known as cauliflower masala, is a vegetarian version of chicken tikka masala that you’ll want to make again and again. It’s smooth, creamy, and spicy – and cooks in about 30 minutes.

Cauliflower tikka masala, more accurately called gobi masala, is an Indian dish that offers a vegetarian option of the popular chicken tikka masala. Much like chicken tikka masala, this cauliflower masala recipe is packed with spice and flavor. It’s a creamy and seemingly decadent dinner that goes perfectly with a side of steamed rice and naan.
Although it tastes super decadent, one of the best parts about this delicious saucy dish is that cauliflower is the main substance! Not only does this recipe help you get your daily serving of vegetables in, but you’ll leave the dinner table feeling satisfied and light.
What This Recipe Entails
You can make this cauliflower masala recipe with 5 minutes of prep, two pans, and 25 minutes of cooking. It doesn’t get much better than that!
- Prep time: 5 minutes
- Cook time: 25 minutes
Grab some naan from the store, or make it fresh yourself for a side that takes this dish to the next level. You’ll be really happy you did when you’re scooping up all that leftover sauce with some fluffy, buttery bread.

Cauliflower Masala Ingredients
To make this vegetarian version of chicken tikka masala, you’ll need to grab some cauliflower florets, basmati rice, and a few ingredients to make the masala sauce!
Here’s an overview of the major ingredients you’ll need to make this recipe:
- Onion – White or yellow onion works for this recipe.
- Kashmiri red chili powder – If you can’t find kashmiri, cayenne can be used as a substitute.
- Other spices – Powdered ginger, garam masala, cumin, paprika, turmeric, ground coriander, and dried fenugreek leaves.
- Cauliflower florets – You can also buy a whole head of cauliflower and prep it yourself. You’ll either want one large head or two smaller ones.
Sides – No Indian curry is complete without sides of basmati rice and naan.
How To Make Cauliflower Tikka Masala
You can prepare this easy vegetarian cauliflower tikka masala for dinner in about 30 minutes, with just 2 saucepots! Here’s how to make this delicious, spicy meal:
- Cook the rice.
- Sauté the onions and garlic.
- Add the seasonings, crushed tomatoes, water, and cauliflower and stir to combine.
- Cover and cook until the cauliflower is tender, stirring occasionally.
- Stir in the heavy cream, butter, and fenugreek leaves.
- Serve hot with basmati rice and naan.
To make cooking this recipe as easy as possible, we recommend setting up your mise en place. This means having all your ingredients prepped and ready to go so they’re within reach when you need them! See our Expert Tips for more details.

Storing & Reheating Leftovers
Fridge
Store leftover cauliflower tikka masala in an air-tight container in the fridge for up to 4 days. You can store the rice and cauliflower separately, or pack them together in portioned meal containers for meal prep.
To reheat, microwave for about 2 minutes, stirring halfway through.
Freezer
You can also freeze any leftovers for easy frozen meals in the future. Just freeze any leftovers in a freezer safe container for up to 3 months. To serve, simply defrost in the microwave before reheating as normal.
Equipment Spotlight: Souper Cubes 2 Cup Trays
We love using our Souper Cubes for recipes like this. Our Souper Cubes are almost always filled in the freezer with some delicious meal, like this one, ready to go.

Why You’ll Love This Recipe
Cauliflower tikka masala is one of those go-to vegetarian dinners that hits the spot every. single. time. It’s spicy, it’s creamy, it’s tender, and it’s super comforting at the end of a long day. (Especially when you have some fluffy butter naan to scoop up all the extra sauce with!)
The best part is, you can make this recipe in about 30 minutes. Once you have the ingredients, dinner is only one episode of your favorite sitcom away! It’s a no-fuss, easy and delicious meal you can count on for busy weeknights no matter what.
Expert Tips
- Substitute dried fenugreek leaves with fenugreek powder (use half as much as the recipe calls for), or skip this ingredient if you can’t find it. It’s a nice aromatic that brings some authentic flavor to this homemade masala sauce, but not totally essential.
- You can either buy some naan pre-made or make it yourself from scratch. This recipe for butter naan by Jennifer Pallian of Foodess has quickly become our new favorite – give it a try if you have a little extra time on your hands!
- The most helpful thing you can do for this recipe is to measure and combine all the spices in a small bowl ahead of time, so you can easily sprinkle them over the onions and garlic all at once.
- Make a big batch of this vegetarian cauliflower masala for family dinner when you have guests or even as meal prep for the week.
Try our cauliflower tikka masala recipe and don’t forget to rate, comment, and share if you love it! We can’t wait to hear what you think.
Love this recipe? You may enjoy these recipes, too:
- Slow Cooker Chicken Tikka Masala
- Sweet Potato Black Bean Rice Bowl
- Slow Cooker Tomato Soup
- One Pot Spinach & Artichoke Pasta
To browse more of our latest recipes and seasonal dishes, visit our homepage here.
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Cauliflower Tikka Masala
Ingredients
- 3 cups water divided
- 1 cup basmati rice dry
- 1 tablespoon vegetable oil
- ½ medium onion (yellow or white) diced
- 1 teaspoon minced garlic
- 1 pinch salt
- 2 tablespoons kashmiri red chili powder
- 1 tablespoon powdered ginger
- 1 tablespoon garam masala
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 18 ounces cauliflower florets
- 28 ounces canned crushed tomatoes
- ½ cup heavy cream
- 1 tablespoon butter
- 1 teaspoon dried fenugreek leaves
- Naan bread optional side
Instructions
- First, bring 2 cups of water to a boil in a small saucepan. Stir in the basmati rice, then cover and lower heat. Steam until all the water is absorbed and the rice is fluffy, about 20 minutes.
- While the rice cooks, heat vegetable oil in a large pot over medium heat. Add diced onion and garlic, season with a pinch of salt, and sauté until onions are slightly softened, about 2 to 3 minutes.
- Combine the kashmiri red chili powder, powdered ginger, garam masala, cumin, paprika, turmeric, and ground coriander in a small bowl. Sprinkle over the cooked onions and garlic, then stir to combine.
- Next, add the crushed tomatoes, remaining 1 cup of water, and cauliflower florets to the pot. Stir to combine, then cover and cook until the cauliflower is tender, about 20 to 25 minutes, stirring occasionally.
- Finally, remove from heat and stir in the heavy cream, butter, and fenugreek leaves. Serve immediately with steamed basmati rice and fresh naan.
Notes
Nutrition
If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.
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