Cauliflower Tikka Masala

Harissa Infused Olive Oil
from 6.75
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Serve this vegetarian version of Tikka Masala as a side dish with Tzatziki and crusty bread, or as a main dish over rice, couscous, or quinoa.


  • 1 large head cauliflower

  • 4 tablespoons The Olive Scene Harissa Oil, divided

  • 1 large onion, diced

  • 1 small Cubano or sweet pepper, minced (or a hot pepper if you are very brave)

  • 2 teaspoons grated fresh ginger

  • ½ teaspoon Kirmizi Aci Biber (roasted red pepper flakes), or curry powder

  • 1 tablespoon tomato paste

  • 1 teaspoon salt, divided

  • ½ teaspoon pepper

  • 4 large tomatoes, chopped

  • ¼ cup heavy cream

  • 1/3 - ½ cup chopped parsley leaves, divided


  1. Preheat oven to 425°.

  2. Toss cauliflower florets with 1 tablespoon Harissa Oil, ½ teaspoon of salt and pepper, and spread on a baking sheet. Roast until tender, about 20 minutes.

  3. Heat remaining oil over medium heat and cook onion and pepper until softened, about 5 minutes. Add ginger, pepper flakes, and tomato paste, and cook 1 minute.

  4. Add remaining salt and pepper and tomatoes and simmer, for 30 minutes.

  5. Stir in cream and half the parsley, and simmer another 10 min.

  6. Divide sauce among 4 shallow bowls, top with cauliflower, and sprinkle with remaining parsley.

* recipe adapted from America’s Test Kitchen