About
Are you ready to try something new?! Adventurous Cauliflower is a really flavorful way to give your taste buds the chance to experience a little bit of world cuisine right at home. Tender, nourishing cauliflower is the star of this show but the savory, creamy, spicy sauce is a close beloved second. We highly recommend serving some warm, fluffy naan with Adventurous Cauliflower because you'll want to scoop up every single daring drop!
Ingredients
- 4 tablespoons canola oil, divided
- 1 large head cauliflower, cut into florets
- 1 teaspoon ground mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1 teaspoon garam masala, divided
- 1 small onion, chopped
- 1/4 cup salted cashews
- 4 cardamom pods
- 2 whole cloves
- 1 (14.5-ounce) can diced tomatoes
- 1/2 cup water
- 1 1/2 teaspoons garlic, minced
- 1 1/2 teaspoons fresh gingerroot, minced
- 1/4 cup 2% milk
- 2 tablespoons almond flour
- 1 tablespoon ground fenugreek, can substitute fennel seed
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/4 cayenne pepper
- 2 tablespoons plain yogurt
- cilantro leaves, to taste, for garnish
Directions
Step 1 -Select the sauté setting on a 6-quart pressure cooker and set it to medium heat. Add 2 tablespoons of the canola oil.
Step 2 -Add the cauliflower florets, the ground mustard, the paprika, the turmeric, and 1/2 teaspoon of the garam masala to the heated oil and cook, while stirring, until the florets are crisp-tender, about 6-8 minutes.
Step 3 -Transfer the cooked cauliflower to a plate and cover to keep warm. Keep the pressure cooker on.
Step 4 -Add the remaining canola oil to the heated pressure cooker.
Step 5 -Add the onions, the cashews, the cardamom pods, and the cloves to the heated oil and cook, while stirring, until the onions are tender, about 4-5 minutes.
Step 6 -Add the tomatoes and their juices and the water to the onion mixture and press cancel on the pressure cooker.
Step 7 -Place the lid on the pressure cooker and lock it, ensuring the valve's pressure-release is closed.
Step 8 -Select the pressure-cook setting on high heat for 5 minutes.
Step 9 -Let the pressure release naturally for 5 minutes, then quick-release any of the remaining pressure.
Step 10 -Remove and discard the cardamom pods and the cloves, then let the sauce cool slightly.
Step 11 -Pour the cooled sauce into a food processor and process until it is smooth. Return it to the pressure cooker.
Step 12 -Select the sauté setting and adjust to low heat.
Step 13 -Add the garlic and the gingerroot to the sauce and cook, while stirring, about 1 minute.
Step 14 -Add the milk, the almond flour, the fenugreek, the maple syrup, the salt, the remaining garam masala, and the cayenne to the sauce and simmer, stirring occasionally, until it slightly thickens, about 10-12 minutes.
Step 15 -Press cancel on the pressure cooker.
Step 16 -Stir the yogurt and the cooked cauliflower florets into the sauce until the veggies are heated through.
Step 17 -Serve the cauliflower mixture sprinkled with the cilantro.
