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 or just simmer on the stove top for 10-12 mins.
Try it both ways to decide which you prefer, Add some chickpeas in for added protein. Lets make this!
More Instant Pot options
Vegan Cauliflower Tikka Masala
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
Calories: 107 kcal
- 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.
No Bake option: 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.
Or just simmer covered in a skillet for 10 mins or until cooked through.
Variations: Add other veggies such as potato (baked), pumpkin(baked), fresh broccoli, zucchini etc
Nutrition is for 1 serve.
Vegan Cauliflower Tikka Masala
Amount Per Serving
Calories 107 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 523mg 22%
Potassium 532mg 15%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Protein 3g 6%
Vitamin A 1.6%
Vitamin C 42.4%
* Percent Daily Values are based on a 2000 calorie diet.
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