Instant Pot Cauliflower Tikka Masala

This is the perfect dish for a #MeatlessMonday dinner for the family, with just the right amount of heat to it. And the Instant Pot does most of the work for you!

Total Time: 30 Minutes (Prep - 10 Minutes / Cook - 20 Minutes)

Servings: 4-6

Ingredients

• 1 tablespoon vegan butter or oil

• 1 medium onion, diced

• 3 cloves of garlic, minced

• 1 tablespoon freshly grated ginger

• 2 teaspoons dried fenugreek leaves

• 2 teaspoons garam masala

• 1 teaspoon tumeric

• 1/2 teaspoon ground chili

• 1/4 teaspoon ground cumin

• 1/2 teaspoon each, salt and black pepper

• 1 28-ounce can diced tomatoes with their juice (3 cups)

• 1 tablespoon maple syrup

• 4 cups cauliflower florts

• 1/2 cup non-dairy yogurt or cashew cream

Instructions

1. Set the Instant Pot to saute mode for 7 minutes. Add the oil. Once hot, add the onion, garlic and ginger. Cook for 3-4 minutes or until the onions start to carmelize and become soft.

2. Add the dried leaves, garam masala, tumeric, chili, cumin, and salt, and black pepper. Continue to cook for another 2 minutes, stirring regularly to make sure it doesn't burn. Add a couple of tablespoons of water and scrape the bottom to make sure nothing to sticking to it.

3. Add the crushed tomatoes, maple syrup and cauliflower. Secure the lid and close the vent to Sealing. Press the Pressure Cook button and adjust the time to 2 minutes.

4. Once the program is finished and you have heard the beeps, wait for 1 minute and release the pressure. Stir in the non-diary yogurt and stir to combine. Serve hot with rice, naan, or tofu.