Name: Cauliflower Tikka Masala
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4 servings
Cuisine: Asia, Indian
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 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

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

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Cauliflower Tikka Masala

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Yield:4 servings

Prep:45 min

Cook:15 min

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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 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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Directions

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.