Go Back
Vegan Cauliflower Masala

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

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.

Serve:

  • Plate the cauliflower masala alongside the fluffy basmati rice. Garnish with fresh cilantro.