This fragrant and flavorful Vegan Cauliflower Masala is rich in spices, creamy, and absolutely delicious!

It pairs perfectly with fluffy basmati rice for a filling and nutrient-packed dinner.

How to Make Vegan Cauliflower Masala

To make this flavorful Cauliflower Masala with Rice, start by preparing the rice. Rinse the basmati rice under cold water until the water runs clear to remove excess starch. In a medium pot, bring 2 cups of water to a boil, then add the rice and a pinch of salt. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the water is absorbed. Once cooked, remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice gently with a fork before serving.

Next, prepare the masala base. Heat some avocado oil in a large pan over medium heat. Add cumin seeds and cook for about 30 seconds until they become fragrant. Toss in the chopped onion and sauté for 5-7 minutes, stirring frequently, until the onion turns golden. Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.

For the spices, add turmeric, ground cumin, coriander, garam masala, chili powder, and a pinch of cinnamon to the pan. Stir for about 30 seconds to bloom the spices and release their flavors. Add the diced tomatoes and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate from the masala base.

Now, add the cauliflower florets to the pan along with ½ cup of water or vegetable broth. Cover the pan and let the cauliflower cook for 10-12 minutes, stirring occasionally, until it becomes tender. Stir in the coconut cream and let the mixture simmer for another 2-3 minutes. Taste the masala and adjust the salt as needed.

To serve, plate the cauliflower masala alongside the fluffy basmati rice and garnish with freshly chopped cilantro for a vibrant finish.

Tips

Blooming the spices in oil enhances their flavor and aroma. Don’t skip this step, but keep the heat low to avoid burning.
Golden-brown onions are the backbone of a good masala. Take your time to sauté them until deeply caramelized for the best flavor.
For extra spice, increase the chili powder or add fresh chopped chilies.

Vegan Cauliflower Masala

This fragrant and flavorful Vegan Cauliflower Masala is rich in spices, creamy, and absolutely delicious! Pairs great with a side of fluffy basmati rice.

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Prep Time 20

Cook Time 40

Total Time 1

Ingredients

For the Masala:

1 medium cauliflower cut into bite-sized florets
2 tablespoon avocado oil
1 large onion finely chopped
3 garlic cloves minced
1 tablespoon fresh ginger grated
2 medium tomatoes diced (or 1 cup canned crushed tomatoes)
½ cup coconut cream or full-fat coconut milk
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon garam masala
¼ teaspoon chili powder adjust for heat
¼ teaspoon cinnamon
Salt to taste
½ cup water or vegetable broth
Fresh cilantro chopped, for garnish

For the Rice:

1 cup white basmati rice
2 cups water
Pinch of salt

Instructions

Cook the Rice:

Rinse the basmati rice in cold water until the water runs clear.
In a medium pot, bring 2 cups of water to a boil. Add the rice and a pinch of salt.
Reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Prepare the Masala Base:

Heat avocado oil in a large pan over medium heat. Add cumin seeds and cook for 30 seconds until fragrant.
Add the chopped onion and sauté for 5-7 minutes until golden. Stir in the garlic and ginger and cook for another minute.

Cook the Spices and Tomatoes:

Add turmeric, ground cumin, coriander, garam masala, chili powder, and cinnamon to the pan. Stir for 30 seconds to bloom the spices.
Add the diced tomatoes and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate.

Simmer the Cauliflower:

Add the cauliflower florets to the pan, along with ½ cup of water or vegetable broth. Cover and cook for 10-12 minutes, stirring occasionally, until the cauliflower is tender.
Stir in the coconut cream and simmer for another 2-3 minutes. Taste and adjust salt as needed.