Empty My Fridge
Cauliflower Tikka Masala with Instant Pot Tikka Masala Sauce
Ingredients
- Cauliflower · chopped1 head
- Oil2 tsp
- Lemon1 tsp
- Cumin · ground½ tsp
- Coriander seed · ground½ tsp
- Garam masala½ tsp
- Smoked paprika½ tsp
- Garlic powder½ tsp
- Salt½ tsp
- Tikka masala sauce
- Cream¼ cups
Instructions
- Make the tikka masala sauce first (see the creator's recipe).
- In a large bowl, toss the cauliflower florets with the oil and lemon juice until coated.
- Mix the cumin, coriander, garam masala, smoked paprika, garlic powder and salt in a small bowl, then sprinkle over the cauliflower and toss to coat.
- Spread the florets on a parchment-lined baking sheet or dish and bake at 400°F (205°C) for 25 minutes.
- In a saucepan over medium heat (or an Instant Pot on sauté), combine the tikka masala sauce and the baked cauliflower.
- Add 1/4 cup non-dairy cream if needed and mix well. Bring to a boil.
- Optionally add a cup or more of chickpeas and cook for about 3-4 minutes.
- Taste and adjust the salt and seasoning.
- Take off the heat, garnish with fenugreek leaves or cilantro and a sprinkle of smoked paprika or cayenne, then let it sit for a few minutes before serving with naan, flatbread or rice.
Summarized from Vegan Richa's video. Watch it for the details.
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