Cauliflower Tikka Masala

We used to love the creamy curry-ness of a good chicken tikka, but now we’re eating a plant-based diet. What to do?

Fortunately, cauliflower came to the rescue! It’s very comforting comfort food, and healthy to boot.



  • 1 can coconut milk
  • 1 tomato
  • 3 Tbsp cashews
  • 1 Tbsp apricot jam
  • 1 lemon, squeezed
  • 1/4 tsp paprika
  • 1 Tbsp curry powder
  • 2 cloves garlic
  • 1 tsp ginger


  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 head cauliflower, chopped into bite-sized pieces
  • 1 bunch chard or collard greens, chopped
  • Salt and pepper to taste


If you’re making rice to go with this dish, cook it now, using one part rice and two parts water, with a bit of salt.

Put all the “Blend” ingredients in a blender and process until it makes a smooth simmer sauce.

Heat the olive oil in a large pan over medium high heat, then add the onions. Cook for 5 minutes, stirring occasionally, until the onions start to soften, then add the garlic and cook for 3 more minutes to start to brown the garlic. Next add the cauliflower, the greens, and the simmer sauce.

Bring to a bubbly boil then turn the heat down and let it simmer for about 10 minutes until the cauliflower is soft and the flavors have all melded together.

Serve the cauliflower tikka masala hot and enjoy the melting comforting sensation of filling your body with this healing treat of a meal. ❤️


I wrote this poem to help out a friend who was feeling like life was rushing by too quickly and she just wanted it all to stop for a minute…

Stillness cannot exist without movement

And movement has stillness in it as well

They are not separate from each other

Your mind can be still while your body is moving

Your body can be still while your mind is moving

We can invite more stillness or more movement as needed

But they are both always there as friends on our path

Like light and dark

Up and down

Quiet and loud

Love and fear

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

7 responses to “Cauliflower Tikka Masala”

  1. maitricookswithlove Avatar

    My favorite way to eat cauliflower!

  2. maitricookswithlove Avatar

    Facebook comment from Tessa-Marie: This looks delicious

    1. maitricookswithlove Avatar

      @Tessa-Marie Thanks so much, hope you enjoy it! Wishing you a blessed day. 😍

  3. maitricookswithlove Avatar

    Facebook comment from Nina: Wow.. I love it.

    1. maitricookswithlove Avatar

      @Nina Thanks!! ❤️🤗🙏🎉

  4. maitricookswithlove Avatar

    This also works really well with leeks and yellow split peas (adding in as much water as split peas) instead of cauliflower. The blended simmer sauce is very versatile and so comfortingly delicious! 😉

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