CAULIFLOWER TIKKA MASALA

Cauliflower Tikka Masala image

Provided by @MakeItYours

Number Of Ingredients 25

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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

Steps:

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir cauliflower with mustard, paprika, turmeric and garam masala 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.