This Instant Pot Cauliflower Tikka Masala is simple to make and loaded with veggies and nutrients. It’s naturally gluten-free, dairy-free, and vegan as well. All in all, it’s Indian comfort food made easier and perfect for meatless meals! I love serving this with freshly steamed rice along with some fresh cilantro for an extra-tasty meal.
I’ve been getting lots of requests for more Instant Pot recipes as well as meatless meals . So today is a 2-for-1 kind of situation. Or it may be more, come to think of it, because this Tikka Masala is vegan and Whole30 too!
I decided to go with cauliflower as the main focus in this luscious spiced sauce. It really is a great vehicle for all sorts of flavors. In fact, the other day, Tyler and I were discussing the never-ending cauliflower trend. And I was wondering why it’s only growing in popularity.
I was thinking that, really, what’s so special about cauliflower, anyway… I mean, it’s almost always the last one left on the veggie tray. But he made a good point by mentioning that cauliflower is kind of tasteless.
Not completely without flavor, mind you. But it’s the kind of flavor that pairs so well with so many different dishes. I guess it’s kind of like chicken in that regard, so versatile.
Make this Instant Pot Cauliflower Tikka Masala step by step
This recipe comes together quickly, so I like to have everything I need prepped before I start cooking.
The onion gets sautéed first, then the garlic and ginger are added and cooked briefly. Then, I would like to add an extra step that makes this more like the restaurant versions. You scoop out the cooked onion mixture and blend it with the tomatoes.
This extra step creates a really nice, smooth sauce. But I have to confess that sometimes I do skip this step and just continue on. It doesn’t take much time to blend the onion mixture with the tomatoes. But sometimes life doesn’t allow for an extra couple of minutes. (Or let’s face it… sometimes I’m just in a hurry and not feeling it!)
Next, we’ll add the blended tomato mixture to the Instant Pot along with the spices. Then pile on the cauliflower on top and stir.
Finally, place the lid on the Instant Pot and set it for 1 minute of cooking time.
Keep in mind that the Instant Pot takes about 10 minutes to come to pressure. It takes another 10 minutes to release the pressure.
When I first started making things in the Instant Pot I always underestimated how long the pressurization part would take. So it’s good to have a basic idea of the overall cooking time!
From there, you add the coconut cream along with some additional garam masala. This little step of adding garam masala at the end is a real game-changer.
I read somewhere (wish I could remember the source) that because garam masala is a rather delicate spice mix, an authentic Indian recipe will stir part or all of it in toward the end of the cooking time.
This tip is definitely absolute flavor gold! Both my Butter Chicken and now this Cauliflower Tikka Masala are so much better now.
To keep this Whole30, try serving it with any kind of veggie rice. Since cauliflower is already the star of the show, I’d go with butternut rice. I love its natural sweetness with the spices of Indian food. But to be completely honest, I like this best with freshly steamed rice, chopped cilantro, and toasted cashews!
INGREDIENTS1x2x3x
- 8 cups cauliflower florets from 1 head cauliflower - 3 pounds
- 1 tbsp avocado oil
- 1 cup diced onion
- 2 cloves garlic - minced
- 1 tbsp minced ginger
- 2 tsp garam masala - split reserving 1 Teaspoon for the end, see notes
- 1/2 tsp ground cardamom
- 1 tsp each ground turmeric - cumin, coriander, and chili powder
- 1 tsp sea salt - or to taste
- 1 can full-fat coconut milk - 13.5 oz refrigerated, see notes
- 28 ounce can whole fire roasted tomatoes
Optional:
- Freshly steamed rice - or butternut rice for paleo and Whole30
- Chopped fresh cilantro
- Chopped toasted cashews
INSTRUCTIONS
- Prep the cauliflower into florets about 1" in size and set them aside.
- Turn a 6-quart Instant Pot on to the sauté setting and add the avocado oil . When the oil is just starting to shimmer, add the onion and sauté until it begins to brown, about 5 minutes.
- Then add the garlic and ginger, and cook for 1-2 more minutes. Turn the sauté setting off and scoop the mixture out of the Instant Pot and into a blender .
- Add the spices using only 1 teaspoon of the garam masala, reserving the other teaspoon for the end of the cooking time. Scoop the hardened cream from the top of the can of coconut milk and set it aside.
- Pour the leftover liquid from the coconut milk into the blender along with the fire roasted tomatoes and the salt. Blend until mostly smooth, then pour the sauce back into the Instant Pot .
- Add the cauliflower florets and stir to partially cover. Secure the lid and pressure cook for 1 minute.
- When the cooking time is done, use the quick-release function, and when the Instant Pot is safe to open, remove the lid.
- Turn the sauté setting back on, and stir in the coconut cream along with the remaining 1 teaspoon of garam masala. Simmer for 1 minute to combine the flavors.
- Season to taste, and if you’d like to thicken the sauce slightly, mix together 1-2 teaspoons tapioca starch with 2 tablespoons of water until smooth. Drizzle in small amounts of this mixture into the simmering tikka masala, stirring constantly until the sauce thickens to your liking.
- Serve immediately with your choice of sides.
NOTES
nutrition facts
Instant Pot Cauliflower Tikka Masala
Ingredients
- 8 cups cauliflower florets from 1 head cauliflower 3 pounds
- 1 tbsp avocado oil
- 1 cup diced onion
- 2 cloves garlic minced
- 1 tbsp minced ginger
- 2 tsp garam masala split reserving 1 Teaspoon for the end, see notes
- 1/2 tsp ground cardamom
- 1 tsp each ground turmeric cumin, coriander, and chili powder
- 1 tsp sea salt or to taste
- 1 can full-fat coconut milk 13.5 oz refrigerated, see notes
- 28 ounce can whole fire roasted tomatoes
Optional:
- Freshly steamed rice or butternut rice for paleo and Whole30
- Chopped fresh cilantro
- Chopped toasted cashews
Instructions
- Prep the cauliflower into florets about 1" in size and set them aside.
- Turn a 6-quart Instant Pot on to the sauté setting and add the avocado oil. When the oil is just starting to shimmer, add the onion and sauté until it begins to brown, about 5 minutes.
- Then add the garlic and ginger, and cook for 1-2 more minutes. Turn the sauté setting off and scoop the mixture out of the Instant Pot and into a blender.
- Add the spices using only 1 teaspoon of the garam masala, reserving the other teaspoon for the end of the cooking time. Scoop the hardened cream from the top of the can of coconut milk and set it aside.
- Pour the leftover liquid from the coconut milk into the blender along with the fire roasted tomatoes and the salt. Blend until mostly smooth, then pour the sauce back into the Instant Pot.
- Add the cauliflower florets and stir to partially cover. Secure the lid and pressure cook for 1 minute.
- When the cooking time is done, use the quick-release function, and when the Instant Pot is safe to open, remove the lid.
- Turn the sauté setting back on, and stir in the coconut cream along with the remaining 1 teaspoon of garam masala. Simmer for 1 minute to combine the flavors.
- Season to taste, and if you’d like to thicken the sauce slightly, mix together 1-2 teaspoons tapioca starch with 2 tablespoons of water until smooth. Drizzle in small amounts of this mixture into the simmering tikka masala, stirring constantly until the sauce thickens to your liking.
- Serve immediately with your choice of sides.
Notes
Nutrition
The recipe Instant Pot Cauliflower Tikka Masala appeared first on Get Inspired Everyday! on March 25, 2019
https://getinspiredeveryday.com/food/instant-pot-cauliflower-tikka-masala/
