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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.

Directions

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.

Notes/Tips

Recipe adapted from Taste of Home
Photo courtesy of stockking

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