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Cauli Tikka Masala: An Allplants Recipe

by The allplants team

To celebrate B Corp month this March, we’ve partnered with plant based ready meal leaders allplants to bring you a delicious Cauli Tikka Masala recipe. allplants' mission is simple: to inspire the planet to eat more plants. They truly believe that if we can change the way we eat, we can change the world.

Cauliflower is often referred to as a miracle food. Packed with natural antioxidants, our Cauli Tikka Masala is simple — tikka roasted cauliflower in a creamy masala sauce packed with curly kale, chickpeas and peas, and topped with toasted almonds. From the roasted cauliflower to the soft butternut squash, juicy okra and delicate spices, each spoonful is delicious and nourishing — just what the doctor ordered. Enjoy with rice.

PREP TIME: 10mins

COOK TIME: 30mins




  • 1 tsp garam masala, ground coriander & ground cumin
  • ½ tsp ground cardamom, dried fenugreek leaves & chilli powder
  • 1 onion
  • Garlic & ginger puree
  • Tomato paste
  • 450g passata
  • 300g chopped tomatoes
  • 1.5 tbsp maple syrup
  • A litre of water
  • 1 tbsp arrowroot
  • 230g butternut squash, cubed
  • 140g frozen mango
  • 400g soy yoghurt


  • 1 head of cauliflower
  • Garlic & ginger puree
  • Tomato paste
  • 1 tbsp gram four
  • 200g soy yoghurt
  • 2 tbsp soy milk, unsweetened
  • 1 tbsp lemon juice


  • 100g whole almonds
  • 400g frozen peas
  • 450g chickpeas
  • 200g kale, shredded
  • 1 tbsp maple syrup
  • 1.5 tsp mild curry powder


1. Break the cauliflower into florets, coat in the batter & place on a baking tray. Sprinkle it with salt, and oil and bake for 25 minutes at 200.

2. Whilst the cauliflower is baking, heat the oil in a large saucepan. Simmer the onions and cook down until caramelised, then add the garlic and cook for 5 minutes. Add spices and tomato paste & cook for a further minute.

3. Add passata, maple syrup, chopped tomatoes, salt, water & fenugreek leaves. Simmer for 20 minutes to allow flavours to develop & reduce slightly. Take off the heat and blend to create your perfect tikka sauce.

4. Place the pan back on the heat, bring it back to a simmer & add the arrowroot slurry. Whisk & cook until the sauce thickens slightly.

5. Whilst that’s simmering, steam the butternut cubes until soft & blend them with the mango to make a puree. Add into the tikka sauce and leave to cool to whisk the soy yoghurt.

6. Now you’re ready to plate up. Garnish with vegetables & almonds. Serve with a piece of delicious vegan naan or rice.

Get 35% off your first box of plant-based, chef-made meals from allplants. Just use code: WOLFB35

T&Cs: Code WOLFB35 gives 35% off your first box. This code cannot be used in conjunction with any other discount. You must opt-in to email marketing at checkout in order to receive, upon delivery of your first box, your code for the 2nd + 3rd boxes. This code must be applied in your account to get the offer on your second and third boxes in a subscription. Code expires 30.04.23.)