This post contains affiliate links. Please see our disclosure policy.
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. Easy, luscious, so flavorful!
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 with cooked sauce on the stove top/IP for 10-12 mins or until cauliflower is cooked to preference.
Try it both ways to decide which you prefer, Add some chickpeas in for added protein. Lets make this!
Tips and substitute options
Like with all my Indian Recipes, I try to keep the flavors as authentic as possible while making it simpler. You can change up other things based on availability and preference (non dairy yogurt can easily be subbed with non dairy cream or milk). It doesn’t affect the amazing flavor, the sauce if flavorful enough and some changes here and there dont affect the deliciousness. It might affect the traditional flavor profile, which may or may not be detectable :).
Use other veggies such as roasted pumpkin/sweet potato/butternut squash, fresh broccoli or zucchini for variations. Add some beans or lentils for a hearty meal.
If you make this Tikka Masala, do let me know how it worked out!
Step Photos
More Instant Pot options
- Chana Saag GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Japanese Veggie Curry. GF
- Aloo Gobi GF
- Instant Pot Lasagna Soup with Red lentils.  – So Easy
- More Instant Pot Recipes!
Vegan Cauliflower Tikka Masala
Ingredients Â
- 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 ( (blend 1/4 cup cashews with 1/4 cup water until smooth), soy, coconut (optional)
InstructionsÂ
- If you havent yet, make  my Tikka Masala Sauce. To a large bowl, Add the chopped cauliflower florets, 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.Â
- 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.Â
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
After you bring tikka masala sauce, cauliflower, and non-dairy cream to a boil, I assume you don’t boil for 3-4 minutes or do you? I didn’t know if you bring to a boil and then reduce heat for 3-4 minutes or boil for 3-4 minutes?
Bring to a boil then simmer for a few mins.
This recipe looks delicious, but can you provide cooking times for making this without a pressure cooker? Thanks!
It’s right there in the notes
Delicious! My family LOVED it. This is now a regular in our dinner recipes. FYI- I used coconut milk in place of vegan yogurt. Worked well too.
awesome
Riche – you are a talented chef! This dish is spectacular!! It’s usually a challenge to get plant-based meals tasty and I usually have to add more spices. But… you nail it! I have tried several of your recipes from tofu egg salad to this tikka masala and you have it figured out. Thank you for helping me be comfortable using my pressure cooker. It does help intensify flavors! I appreciate your skills and look forward to trying more of your amazing recipes!!!
Thank you for this wonderful note!I am glad that the recipes turn out so well!
Made this today for lunch throughout the week. Roasted mushrooms along with the cauliflower, and added peas and chickpeas. Super good!,
awesome
Hi! If you were to use tikka masala paste for this recipe, how much would you use?
it would depend on how thick it is, whether its a paste or sauce etc.
Was PRAYING you’d have a Tikka Masala recipe and now I’m literally dancing round the room. THIS IS DINNER TONIGHT!
Thanks for your magic!!
Thank you for a delicious recipe Richa ! I used Deggi Mirch instead of the cayenne . And served the Tikka Masala over Trader Joe’s yellow lentil brown rice spaghetti . Absolutely delicious !
great idea to serve over spaghetti!
We are having vegan-cauliflower Tikka Masala for dinner to night! I made the recipe as presented, I have made several recipes and all have been delicious. I love Vegan Richa’s recipes, they are wonderful with lots of flavor. I struggled for a while as a vegan, my food was so bland, but not now. I purchased both cookbooks and they have been a primer for me in taste. My culinary skills as a vegan are growing. Thank you sooo much. Lynn
so awesome! thanks!!
Made it for dinner. So delicious, just like all your recipes. I added a can of chickpeas and and some coconut milk. Served with homemade flatbread.
yum!!