Name: Cauliflower Tikka Masala
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 6 servings
Cuisine: indian
Ingredients: 1 null cauliflower (medium head, chopped into florets); 2 tsp oil; 1 tsp lemon juice; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp garam masala; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp salt (or more); 1 Recipe tikka masala sauce (use 2/3 of the sauce recipe if using a small head of cauliflower); 0.25 cup non dairy cream (such as cashew (blend 0.25 cup cashews with 0.25 cup water until smooth), soy, coconut (optional)); 1 cup chickpeas (or more, for added protein); null null cilantro (for garnish, or fenugreek leaves if preferred); null null smoked paprika (for garnish, or cayenne); null null cayenne (for garnish, really important for a smoky flavor)

Cauliflower Tikka Masala

This flavorful vegan cauliflower tikka masala features tender roasted cauliflower florets simmered in a rich and aromatic Instant Pot tikka masala sauce. A perfect weeknight dinner that's freezer-friendly, gluten-free, soy-free, and can be made nut-free. Serve this vegetable tikka masala with naan, flatbreads, or rice for a satisfying meal.

Instructions

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1

Preheat oven to 205°C (400°F). In a large bowl, toss head cauliflower (1 medium) with oil (2 tsp) and lemon juice (1 tsp). In a small bowl, mix ground cumin (0.5 tsp), ground coriander (0.5 tsp), garam masala (0.5 tsp), smoked paprika (0.5 tsp), garlic powder (0.5 tsp), and salt (0.5 tsp). Sprinkle over the cauliflower and toss to coat. Spread on a parchment-lined baking sheet and bake for 25 minutes.
2

In a saucepan or [instant pot] on sauté mode, combine tikka masala sauce (1 recipe) and baked cauliflower. Stir in non dairy cream (0.25 cup) if desired. Bring to a boil. Optionally, add chickpeas (1 cup). Cook for 3-4 minutes. Adjust seasoning.
3

Garnish with [cilantro], [smoked paprika] or [cayenne]. Let sit for a few minutes before serving with [naan], flatbreads, or [rice].