Vegan Cauliflower Tikka Masala

Published 3 Jun 2021 • By Michael Chekroun

Vegan Cauliflower Tikka Masala

Category : Vegetarian

Type : Main course

Difficulty : Intermediate

Directions : 45 minutes

Cooking time : 15 minutes

Price range : Cheap

Ingredients 4 Number of people

4 TB rapeseed oil, divided

1 large head cauliflower, cut into florets

1 tsp ground mustard

1/2 tsp paprika

1/2 tsp ground tumeric

1 tsp garam masala, divided

1 small onion, chopped

1/4 cup salted cashews

4 cardamom pods

2 whole cloves

1 can (400g) chopped tomatotes, with juice

1/2 cup water

1.5 tsps minced garlic

1.5 minced fresh gingerroot

1/4 cup whole milk or water

2 TB almond flour

1 TB ground fenugreek

1 TB maple syrup

1/2 tsp salt

1/4 - 1/2 tsp cayenne pepper

2 TB plain yoghurt

Fresh coriander leaves

Necessary equipment: 6-qt. (5.7 litre) electric pressure cooker (Tefal, Instant Pot, etc.), food processor.


1. Select saute setting on a 6-quart (5.7 litre) electric pressure cooker. Adjust for medium heat and add 2 TB oil. When oil is hot, cook and stir cauliflower, mustard, paprika, turmeric and 1/2 tsp of garam masala until crisp-tender, 6-8 minutes. Remove and keep warm.

2. For masala, add remaining oil to pressure cooker. When hot, add onion, cashews, cardamom and cloves. Cook and stire until onion is tender, 4-5 minutes. Add tomatoes and 1/2 cup water. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Discard cardamom and cloves. Cool sauce slightly, transfer to a food processor. Process until smooth. Return to pressure cooker.

3. Select saute setting and adjust for low heat. Add garlic and ginger, cook and stir 1 minute until fragrant. Add milk, almond flour, fenugreek, maple syrup, salt, remaining garam masala and cayenne. Simmer, uncovered, until mixture is slightly thickened, 10-12 minutes, stirring occasionally. Press cancel. Stir in yoghurt and cauliflower; heat through. Sprinkle with chopped coriander leaves and serve.


Recipe adapted from Taste of Home
Photo courtesy of stockking


You will also like

See the recipe
See the recipe
See the recipe
See the recipe