Vegan Cauliflower Tikka Masala with Instant Pot Tikka Masala Sauce. Flavorful Weekday Dinner. Freezer Friendly. Glutenfree Soyfree Nutfree option
The Tikka Masala Sauce that we made in the earlier post goes amazingly with almost anything. Most veggies, tofu, tempeh, seitan, vegan chikin, chickpeas, lentils, soycurls or just use as a dressing over a bowl!
The sauce is made in the Instant Pot before adding anything else to it, so that just the sauce can be cooked for a longer time. This helps roast the ingredients under pressure for that deep flavor profile. If you add veggies, they will become overcook in the time needed for the sauce. You can pressure cook other ingredients such as tempeh, seitan, soy curls or chickpeas with the uncooked sauce ingredients. Just add them to the sauce before closing the lid, With Cauliflower I prefer to bake it and then simmer in the cooked sauce for a few mins for best results. To cook it in the instant pot, pressure cook for just 1 minute at low pressure with the already cooked sauce.
Try it both ways to decide which you prefer, Add some chickpeas in for added protein. Lets make this!
More Instant Pot options
- Chana Saag GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Japanese Veggie Curry. GF
- Aloo Gobi GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- More Instant Pot Recipes!
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Vegan Cauliflower Tikka Masala with Instant Pot Tikka Masala Sauce. Flavorful Weekday Dinner. Glutenfree Soyfree Nutfree option Vegetable Tikka Masala
Course: Main Course Cuisine: Gluten-free, Indian, Vegan Keyword: instant pot cauliflower tikka masala, vegan tikka masala, vegetable tikka masala Servings: 6 Calories: 107 kcal Author: Vegan Richa
- 1 medium head of cauliflower chopped into florets
- 2 tsp oil
- 1 tsp lemon juice
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp or more salt
- 1 Recipe my Tikka masala sauce , use 2/3 of the sauce recipe if using a small head of cauliflower
- 1/4 cup non dairy cream such as cashew, soy, coconut (optional)
Add the chopped cauliflower florets to a large bowl, drizzle oil and lemon juice and toss well to coat. In a small bowl mix all the spices and salt. Sprinkle the spices all over the cauliflower and toss to coat. Spread the florets on a parchment lined baking sheet or baking dish. Bake at 400 degrees F (205 C) for 25 mins.
In a saucepan over medium heat or instant pot on saute mode, combine the tikka masala sauce and baked cauliflower. Add 1/4 cup of non dairy cream if needed. Mix well. Bring to a boil. At this point you can also add in a cup or more chickpeas for added protein. Cook for about 3-4 mins. Taste and adjust salt and flavor.
Garnish with fenugreek leaves or cilantro. Sprinkle some smoked paprika or cayenne (really important for a smoky flavor). Take off heat. Then let the mixture sit for another few mins before serving. Serve with Naan, flatbreads or rice.
You can cook the Cauliflower in the Instant Pot instead of baking. Add to the sauce and pressure cook at low pressure for 1 minute. Quick release.
Variations: Add other veggies such as potato (baked), pumpkin(baked), fresh broccoli, zucchini etc
Nutrition is for 1 serve.
Nutrition FactsVegan Cauliflower Tikka Masala Amount Per Serving Calories 107 Total Fat 4g Sodium 523mg Potassium 532mg Total Carbohydrates 15g Dietary Fiber 2g Sugars 7g Protein 3g Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a 2000 calorie diet.Original Article