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Pressure cooker or Instant Pot
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Vegan Masala Recipe
Vegan Cauliflower Tikka Masala
Roasted cauliflower tikka folds into a rich tomato masala with smoky spice and creamy body. Charred florets keep this vegan curry full of texture rather than disappearing into the sauce.
Recipe by Craig LogueHow our recipes are created
45 minPrep: 10 minCook: 35 minServes 4Gluten-freeVegan
instant pot cauliflower tikka masalavegan tikka masalavegetable tikka masala
From the kitchen
What to expect
This recipe is a delightful blend of spices and flavors, highlighting cauliflower in a comforting tikka masala sauce.
Serving idea
Best served simply
Serve it alongside fluffy basmati rice or warm naan for an enjoyable meal.
Useful equipment
Tools that make this recipe easier
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Electric spice grinder
Freshly ground whole spices give masalas a brighter aroma than long-opened ground spices.
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Recipe-specific guidance
Why this method works
Roasting the cauliflower separately concentrates its flavour and prevents the florets watering down the tikka masala sauce. A well-reduced tomato base provides structure, and the roasted cauliflower is folded in late to retain browned edges.
Cues to watch for
- •Dry cauliflower thoroughly so the marinade adheres.
- •Roast with space between florets until the tips are dark and the stems are tender.
- •The sauce is ready before combining when it looks smooth, glossy and no longer tastes sharply of tomato.
Useful substitutions
- •Broccoli can replace some cauliflower but cooks more quickly.
- •Soy yogurt or thick oat yogurt works in the marinade.
- •Cashew cream can replace commercial vegan cream.
Storage and reheating
Refrigerate for up to three days. Reheat uncovered when possible so the cauliflower does not become overly soft.
Cook the recipe
Method
- 1
Preheat your oven to 400°F (205°C). In a large bowl, combine 1 medium head of chopped cauliflower florets with 2 tsp of oil and 1 tsp of lemon juice, tossing thoroughly to coat. In a small bowl, mix together 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, and 1/2 tsp salt. Sprinkle this spice blend over the cauliflower and toss to ensure even coverage. Spread the seasoned florets on a parchment-lined baking sheet and bake for 25 minutes, or until lightly caramelized.
- 2
In a saucepan over medium heat or in your Instant Pot on sauté mode, combine the baked cauliflower with the Tikka Masala Sauce. If desired, add 1/4 cup non-dairy cream for added creaminess. Bring the mixture to a gentle boil, stirring well. For an extra protein boost, fold in a cup or more of chickpeas at this stage. Cook for an additional 3-4 minutes, then taste and adjust the seasoning as needed.
- 3
Garnish the dish with fenugreek leaves or cilantro, and add a sprinkle of smoked paprika or cayenne to enhance the smoky flavor. Remove from heat and let the dish sit for a few minutes before serving. Pair it with naan, flatbreads, or rice to complete the meal.
Gather everything first
Ingredients
- •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 of Tikka Masala Sauce (use 2/3 of the sauce if using a small head of cauliflower)
- •1/4 cup non-dairy cream (such as blended cashews, soy, or coconut)
A few useful notes
Notes
- •This dish has a creamy texture with tender cauliflower that holds its shape well. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over low heat to maintain the sauce consistency.
- •For a thicker sauce, reduce the amount of non-dairy cream or simmer the tikka masala longer to allow it to thicken naturally.
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