Cauliflower Tikka Masala

Cauliflower Tikka Masala Recipe photo

  • Total Time: Prep: 45 min. Cook: 15 min.
  • Makes: 4 servings


  • 2 tablespoons canola oil
  • 1 large head cauliflower, cut into florets
  • 1 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 2 tablespoons canola oil
  • 1 small onion, chopped
  • 1/4 cup salted cashews
  • 4 cardamom pods
  • 2 whole cloves
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup water
  • 1-1/2 teaspoons minced garlic
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1/4 cup whole milk or water
  • 2 tablespoons almond flour
  • 1 tablespoon ground fenugreek
  • 1 tablespoon maple syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon garam masala
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 2 tablespoons plain yogurt
  • Fresh cilantro leaves


  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir cauliflower, mustard, paprika, turmeric and garam masala until crisp-tender, 6-8 minutes. Remove and keep warm.
  • For masala, add oil to pressure cooker. When hot, add onion, cashews, cardamom and cloves. Cook and stir 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.
  • Select saute setting and adjust for low heat. Add garlic and ginger; cook and stir 1 minute. Add milk, almond flour, fenugreek, maple syrup, salt, garam masala and cayenne; simmer, uncovered, until mixture is slightly thickened, 10-12 minutes, stirring occasionally. Press cancel. Stir in yogurt and cauliflower; heat through. Sprinkle with cilantro leaves.


SOURCE: Taste of Home

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