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.
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.
No Bake option: You can cook the Cauliflower in the Instant Pot instead of baking. Add to the sauce and pressure cook at low pressure for 1 minute. Quick release.Skillet: just simmer covered in a skillet for 10 mins or until cooked through.Variations: Add other veggies such as potato (baked), pumpkin(baked), fresh broccoli, zucchini etcNutrition is for 1 serve.