• 1 head of cauliflower, chopped into small florets
• 1 cup non-dairy milk (plain, unsweetened)
• 1 cup whole wheat flour
• ½ teaspoon salt
• 1 tablespoon water

For the tikka masala sauce:

• 1 small yellow onion, chopped
• 3 tablespoons tomato paste
• 1 2-inch chunk of ginger, peeled and chopped
• 1 cup cilantro leaves and stems, chopped (plus more for serving)
• 4 garlic cloves, minced
• 1 teaspoon paprika
• 2 tablespoons garam masala
• 2 teaspoons maple syrup or agave
• 1 jalapeño, seeded and chopped
• 1 tablespoon lime juice
• ½ teaspoon salt
• 1 15-oz. can tomato sauce
• 1 cup coconut milk (from a can of full fat coconut milk)

For serving:

• 3 cups cooked rice or quinoa
• Corn or flour tortillas