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Cauliflower Tikka Masala

Cauliflower Tikka Masala
Cauliflower Tikka Masala

Allplants is the world's first vegan ready meal company. We were lucky enough to have them come to the studio and cook this delicious vegan curry.




  • 1 cup Jasmin rice
  • 1 tbsp vegetable oil
  • 2 small cloves garlic
  • 1/2 tsp turmeric
  • 1 cinnamon stick
  • 1 tsp cumin
  • 3 small bay leaves
  • 1 cup vegetable stock


  • 2 onions
  • 2 small cloves garlic
  • 1/2 tsp turmeric
  • 1 tsp chilli flakes
  • 1.5tbsp rose petal masala*
  • 2 tbsp tomato puree
  • 1 cup chopped green beans
  • 2 cups okra
  • 1 cup chickpeas
  • 3 tomatoes, quartered
  • 2 cups coconut milk (1.5 tins)
  • 1/2 cauliflower
  • 1 small butternut squash (steamed)
  • *Rose Petal Masala:Toasted coconut, rose petals, whole green cardamom pods, black cumin seeds, cloves, cinnamon bark


  • Cilantro
  • Okra


  1. 1.

    Break the cauliflower into flourets and place in a baking tray. Sprinkle with salt, oil and rose petal masala and bake for 25 minutes at 200℃ (392℉)

  2. 2.

    Put the rice in a pan, add all the dry rice ingredients and then the vegetable stock. Simmer for 12 minutes or until al dente.

  3. 3.

    In a large pan, simmer the onions until translucent, then add the garlic and cook for 5 minutes, making sure it doesn’t brown. Add the turmeric, rose petal masala, chilli flakes and sweat for a few more mins. Add the tomato puree and stir.

  4. 4.

    Add the coconut milk, stir and the simmer on a low heat for 10 minutes. Then add the roasted cauliflower from earlier and the steamed butternut squash and stir.

  5. 5.

    Serve on the rice and garnish with cilantro and okra