Smoky Paneer and Cauliflower Sheet-Pan with Creamy Tomato Sauce

Name: Smoky Paneer and Cauliflower Sheet-Pan with Creamy Tomato Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 400 g paneer, cut into 2 cm cubes; 1 medium cauliflower head (about 600 g), cut into florets; 2 tbsp ghee or vegetable oil; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp garam masala; 1/2 tsp ground turmeric; 1/2 tsp salt; 1 tbsp tomato paste; 400 g canned crushed tomatoes; 150 ml heavy cream; 1 small onion, finely diced; 3 garlic cloves, minced; 1-inch piece ginger, grated; 1 green chili, finely chopped (optional); Fresh cilantro leaves for garnish; Juice of half a lemon

Roasted paneer and cauliflower are kissed with smoky paprika and baked in a rich, spiced creamy tomato sauce for a hands-off vegetarian dinner with depth.

Prep20 minCook35 minTotal55 minServes4Difficultymedium

Method

How to make it

01
Preheat the oven to 220°C (430°F). Line a large sheet pan with parchment paper.
02
In a large bowl, combine paneer cubes and cauliflower florets with 1 tablespoon ghee, smoked paprika, cumin, garam masala, turmeric, and salt. Toss until everything is evenly coated.
03
Spread the paneer and cauliflower mixture evenly on the prepared sheet pan and roast in the oven for 20–25 minutes, turning halfway through, until the cauliflower is golden and paneer edges start to brown.
04
While roasting, heat the remaining 1 tablespoon ghee in a medium skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
05
Add the minced garlic, grated ginger, and green chili to the skillet and cook for 1–2 minutes until fragrant.
06
Stir in tomato paste and cook for 1 minute, then add crushed tomatoes and bring to a simmer. Let the sauce cook gently for 10 minutes, stirring occasionally, until slightly thickened.
07
Reduce heat to low and stir in heavy cream, simmer for 2 more minutes. Adjust seasoning with salt and lemon juice.
08
Remove the roasted paneer and cauliflower from the oven and gently fold them into the creamy tomato sauce in the skillet.
09
Transfer everything back to the sheet pan or a shallow baking dish and bake for an additional 5–7 minutes to meld flavors and warm through.
10
Garnish with fresh cilantro leaves before serving.

From the editor

Cooking tips

If you prefer a milder smoke note, substitute smoked paprika with regular sweet paprika and add a pinch of ground coriander for extra warmth.
Paneer can be pressed lightly between paper towels to remove excess moisture before roasting to help it brown better.
This dish stores well in the fridge for up to 3 days; reheat gently on the stovetop to prevent the cream from curdling.
For a vegan variation, substitute paneer with firm tofu and use coconut cream instead of heavy cream.

Published August 18, 2026