Cauliflower & Chickpea Tikka Masala
with Rice, Yogurt & Cilantro
- Milk
If you’ve ever been daunted by the idea of making curry at home, you’re in luck! We’ll send you all the spices you need plus a sauce base that makes this vegetarian curry super easy and convenient to make. Cauliflower is roasted with curry powder then finishes cooking with chickpeas in the tikka masala sauce. Serve it all over a bed of jasmine rice, drizzle with yogurt, then sprinkle with cilantro leaves for a seriously good curry for when you’re in a hurry (or even if you’re not!).
Ingredients
10 ounce
Cauliflower Florets
1 unit
Yellow Onion
13.4 ounce
Chickpeas
¼ ounce
Cilantro
1 tablespoon
Curry Powder
½ cup
Jasmine Rice
1 teaspoon
Garam Masala
5 ounce
Curry Sauce Base
(Contains: Milk)
2 tablespoon
Yogurt
(Contains: Milk)
Not included in your delivery
2 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut cauliflower into bite-size pieces if necessary. Halve, peel, and finely dice half the onion (whole onion for 4 servings). Drain chickpeas, reserving ¼ cup liquid (½ cup for 4). Pick cilantro leaves from stems.
• 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.
• In a small pot, combine rice, ¾ cup water (1½ 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.
• 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.
• Stir in curry sauce base, reserved chickpea liquid, ½ tsp sugar (1 tsp for 4 servings), ¼ cup water (½ 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the authentic, flavorful spices; some found it too spicy or sweet, while others wanted more heat 🌶️.
- Ease of prep: Customers praised how quick and easy this dish was to make, with simple steps and minimal cleanup.
- Suggestions: Consider adding chicken, paneer, or extra veggies; some recommend adjusting spices to taste and including naan bread.
- Portions: Several mentioned generous servings with leftovers; others wanted more rice or cauliflower to balance the chickpeas.
- Texture: Some enjoyed the crispy roasted cauliflower; others found the overall dish too mushy and wanted more crunch.
Reviews from our home cooks
I extended the dish with some frozen peas put into the sauce and chickpea mix near the end of cooking. The flavor went very well with it. It was a bit spicy but still pleasant. Hint: rather than using a bowl to mix the curry powder and oil with the cauliflower, I used a bag and shook it. It worked very well and gave the vegetable a nice, even coating.
Wonderful! I added a green pepper and tomato to the tikka masala mixture and had three meals out of this. The instructions never tell you what to do with the onion, so I put some in the sour cream and cilantro crema I made and the rest was sautéed with the chickpeas.
Delicious. The tikka masala has a delicious sourness to it, the cauliflower added lovely texture and yogurt made it perfectly creamy.
I enjoyed this one as well. I cooked the rice in vegetable stock to add a little more flavor. I also air fried the cauliflower. I added a can of lentils to extend this receipt to 4 servings and bulk up the protein. More yogurt was also added. Cilantro that was delivered was mostly wilted or too old to use.
This was so fragrant while cooking and even better while eating. My only wish is to know what is in the Tikka Masala sauce base because it was amazing and spicy.
Would have been a good recipe except Curry Sauce Base (uneven tomato-ey barbeque flavor) overpowered every other flavor in the Tikka Masala. Next time i would try half of the amount of Curry Sauce Base. Once again i added a side salad w feta cheese topping, because this is not a complete meal. Also there was barely enough rice and cauliflower sent for 2 people.
Added chicken to chickpea mixture & needed twice as much rice & cauliflower...but this is delicious!!! Added butter, cilantro, & lime zest to rice...added pepitas & sunflower seeds to cauliflower...cooked cauliflower with coconut oil...& sprinkled sesame seeds & honey on top of everything. SOOO GOOD!!!
A very tasty and filling veggie dish. I'd only ever had tikka masala with chicken, but I loved it with the chick peas. And the addition of the curried cauliflower is wonderful.
I may have eaten both portions of this by myself, this is my favorite meal so far. The cool fresh yogurt was such a lovely contrast to the rich seasoning in the masala.
Very flavorful meal. The Tikka Masala sauce was excellent. Love how the cauliflower was spiced. Wish there was more rice included.
