Photo of Cauliflower tikka masala - spice pots by WW

Cauliflower tikka masala - spice pots

Points® value
Total Time
2 hr 35 min
10 min
25 min


Cauliflower, Raw

1 whole, broken into even florets

Balsamic vinegar

2 tablespoon(s)

Olive Oil

1½ tablespoon(s)

Spice Pots Tandoori Masala Blend

4 teaspoon(s), level

Lemon Juice, Fresh

1 tablespoon(s)


1 large, chopped


2 clove(s), crushed

Tinned Tomatoes

1 can(s), large

Spice Pots Korma Blend

3 teaspoon(s), level

Dark soft brown sugar

1 teaspoon(s)

Plain Soya Yogurt

300 g


  1. Mix together the marinade ingredients and pour over the cauliflower in a shallow dish or plastic container. Mix well with your hands. Leave to marinate in the fridge for at least 2 hours, or overnight.
  2. Preheat the oven to 180°C, fan 160°C, gas mark 4. Place the cauliflower on a baking tray and roast for 10 – 15 minutes. Then set aside.
  3. To make the sauce, in a pan add the oil and place over a medium-high heat, add the onions and cook for 10 minutes, or until soft and browning.
  4. Add the garlic and cook for 2 minutes, add the tomatoes and reduce until dark and thick. Add the spices and sugar and cook for 1 minute. Stir in the yogurt.
  5. Add the cooked cauliflower, season to taste and serve garnished with the coriander.