Cauliflower Tikka Masala
- Women`s Corner
- October 17, 2022
I'm a vegetarian, and it can be challenging to find new recipes. This cauliflower tikka masala is my easy take on the original. —Garima Arora, Charlotte, North Carolina
Ingredients:
- 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
MASALA:
- 2 tablespoons canola oil
- 1 small onion, chopped
- 1/4 cup salted cashews
- 4 cardamom pods
- 2 whole cloves
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- 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 2% 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
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Method: Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add cauliflower with mustard, paprika, turmeric and garam masala; cook and stir 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.
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Nutrition Facts: 1-1/4 cups: 312 calories, 22g fat (3g saturated fat), 3mg cholesterol, 573mg sodium, 26g carbohydrate (13g sugars, 7g fiber), 8g protein.
This recipe is taken from https://www.tasteofhome.com/recipes/
