This recipe is our go-to when we’re craving something cozy, saucy, and bold—without spending all night on it.
Cauliflower Tikka Masala in the Instant Pot brings serious flavor, and it’s all plant-based.
The cauliflower gets just tender enough to hold its shape while soaking up that rich, tomato-spiced sauce.
Coconut milk brings the creaminess, and the whole thing is done with minimal prep.
It’s great over rice or with naan, and it tastes even better the next day. Make it once and you’ll probably keep it in rotation.
Why It’s Always a Hit
This one checks a lot of boxes for us.
Big flavor, fast process, and easy to make any night of the week.
- No roasting needed – Just sauté, pressure cook, done
- Creamy and comforting – Coconut milk makes the sauce rich and smooth
- All in one pot – Less mess and faster cleanup
- Vegan and gluten-free – And it doesn’t feel like a “compromise” meal
- Works for meal prep – The sauce thickens and gets deeper with time
Great on its own, or bulk it up with rice, lentils, or greens.
What You’ll Need to Make It
You don’t need much for this to taste amazing. Most of it comes from pantry staples and a head of cauliflower.
- Cauliflower Florets – Cut into bite-sized pieces
- Onion, Garlic & Ginger – The flavor base, sautéed for depth
- Garam Masala & Curry Powder – Bring all the warm spice
- Canned Tomatoes & Tomato Paste – For a rich, saucy base
- Coconut Milk – Makes it creamy without dairy
- Lemon Juice or Lime – Brightens it up before serving
- Fresh Cilantro (Optional) – For topping
Feel free to adjust the spices depending on how bold you want it.
How to Make It in the Instant Pot
No roasting or multiple pans—just the Instant Pot from start to finish.
- Start with sauté – Heat a bit of oil, then cook chopped onion, garlic, and ginger for about 3–4 minutes until fragrant.
- Add the spices – Stir in garam masala, curry powder, and tomato paste. Toast for a minute to deepen the flavor.
- Add tomatoes and cauliflower – Pour in canned tomatoes and add the cauliflower florets. Stir to coat everything.
- Pressure cook – Lock the lid and set to high pressure for 2 minutes. Yes, just 2. Let it naturally release for 5 minutes.
- Finish the sauce – Open the lid, stir in coconut milk and lemon juice. Let it simmer for a minute on sauté to thicken.
Serve hot over rice, with naan, or spooned into a bowl with greens.
What to Serve It With
This saucy dish loves a soft base or something to scoop it up with.
| Side or Add-On | Why It Works |
|---|---|
| Basmati or Jasmine Rice | Classic pairing to soak up all that sauce |
| Warm Naan or Roti | Perfect for scooping and swiping |
| Steamed Green Beans | Adds a little crunch and color |
| Cucumber Raita | Cools down the spice with fresh flavor |
| Spiced Lentils or Dal | Turns it into a full protein-packed meal |
| Pickled Onions | Cuts through the richness with sharpness |
| Chopped Fresh Cilantro | Brings color and brightness to the plate |
Even plain rice crackers work if that’s all you’ve got.
How to Store and Reheat It
This reheats beautifully and makes for killer leftovers.
Storing Tips
Let it cool before sealing.
Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Reheating Tips
- Microwave: Add a splash of water or coconut milk to loosen the sauce
- Stovetop: Heat gently in a pan over low, stirring occasionally
- Instant Pot (Sauté): Great for reheating a large batch evenly
It thickens in the fridge, but loosens right up once warm.
Instant Pot Cauliflower Tikka Masala FAQ
Can I use frozen cauliflower?
Yes, but reduce the pressure time to 1 minute to avoid overcooking. Let it naturally release for 4–5 minutes.
Is it spicy?
Not by default, but you can add chili flakes or a pinch of cayenne if you want heat.
Can I add chickpeas or tofu?
Absolutely—both work well here. Add drained canned chickpeas before pressure cooking or stir in crispy tofu at the end.
How do I make it richer?
Stir in extra coconut cream or a scoop of cashew cream at the end.
Can I skip coconut milk?
Use unsweetened almond milk plus a spoonful of nut butter or a splash of vegan cream to keep it smooth.
Instant Pot Cauliflower Tikka Masala
Equipment
- Instant Pot For cooking and sautéing
- Wooden Spoon For stirring
Ingredients
- 1 medium head cauliflower cut into florets
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons tomato paste
- 1 can diced tomatoes (14 oz)
- 1 tablespoon garam masala
- 1 teaspoon curry powder
- 1 can coconut milk full-fat
- 1 tablespoon lemon juice or lime juice
- salt and pepper to taste
- fresh cilantro for garnish
Instructions
- Turn Instant Pot to sauté. Add oil and cook onion, garlic, and ginger for 3–4 minutes until fragrant.
- Stir in tomato paste, garam masala, curry powder, salt, and pepper. Cook 1 minute.
- Add diced tomatoes and cauliflower florets. Stir to coat.
- Lock the lid and pressure cook on high for 2 minutes. Let pressure naturally release for 5 minutes.
- Stir in coconut milk and lemon juice. Use sauté mode for 1–2 minutes to thicken the sauce.
- Serve hot over rice or with naan. Garnish with cilantro.
Notes
- Add chickpeas or tofu for protein.
- Use fire-roasted tomatoes for extra flavor.
- Double the recipe for easy lunches all week.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.