How to Make Cauliflower Tikka Masala?

Introduction

It is easy to make Cauliflower Tikka Masala with Instant Pot Tikka Masala Sauce. This will make a flavorful Weekday Dinner with the minimum efforts.  We can exercise the glutenfree, Soy-free and Nut-free option while making Vegetable Tikka Masala. It is an Indian main course gluten-free cuisine. With the ingredients added, the said cuisine can serve up to six servings. It provides 107 kilocalories of energy to our body. In this blog post, we will see how to make Cauliflower Tikka Masala.

Ingredients

Following are the ingredients to be added to make the preparation mouthwatering and yummy.  After munching the well-cooked ingredients, the taste is going to linger long in the tongue and lubricate the mouth with saliva when one thinks about it.

1. 1 medium head of cauliflower chopped into florets for better cooking.
2. 2 teaspoon oil
3. 1 teaspoon lemon juice
4. 1/2 teaspoon ground cumin
5. 1/2 teaspoon ground coriander
6. 1/2 teaspoon garam masala
7. 1/2 teaspoon smoked paprika
8. 1/2 teaspoon garlic powder
9. 1/2 teaspoon or more table salt
10. 1 Recipe of Tikka masala sauce. (If we use a small head of cauliflower, use only 2/3 of the suggested sauce recipe.)
11. 1/4 cup of non-dairy cream such as cashew.  (In order to make the cashew cream, blend 1/4 cup cashews with 1/4 cup water until the preparation becomes smooth). To this cream, add soy and coconut (optional) to make the non-diary cream.)

Method of Preparation

1. Add the chopped cauliflower florets to a large bowl and add drizzle oil and lemon juice to it. Toss the resultant mixture well to coat.
2. In a small bowl mix all the spices and salt to form the uniform mixture. Sprinkle the spices mixture all over the cauliflower and again toss to coat.
3. Spread the spices-laced florets on a parchment lined baking sheet or baking dish. Now, bake the cauliflower florets at 400 degrees F (205 C) for 25 mins.
4. Now, combine the tikka masala sauce and baked cauliflower in a saucepan over the medium heat.  Otherwise, combine the ingredients over the instant pot on saute mode.
5. Add 1/4 cup of non-dairy cream if needed. Mix well. Bring to a boil.
6. At this point, you can also add a cup or more of chickpeas for added protein.  If this is added cook for about 3-4 mins more. Taste and adjust salt and flavor.
7. In order to add more taste to the preparation, garnish with fenugreek leaves or cilantro and sprinkle some smoked paprika or cayenne. Remember, this treatment is really important for a smoky flavor.
8. After taking the preparation off the heat, let it sit for another few mins before serving.
9. Serve the well-cooked mixture with naan, flatbreads or rice.