Cauliflower Tikka Masala

 

I'm not a vegetarian, but I’ve heard it’s hard to find tasty recipes that are worth your time to make and enjoy. An Indian chef friend of mine sent me this recipe a few years ago when I sent them a message asking for guidance for a friend who was vegetarian. My friend tried it and loved it; it’s now made often and even her kids like it. So, try it and let me know if it’s worth the effort.

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

1 can (14-1/2 ounces) diced tomatoes, undrained

1/2 cup of 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

Directions

Select sauté 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 the 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 of water. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure be released 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 sauté 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.

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.