Ingredients
2 tablespoons canola oil1 large head cauliflower, cut into florets1 teaspoon ground mustard1/2 teaspoon paprika1/2 teaspoon ground turmeric1/2 teaspoon garam masalaMASALA:2 tablespoons canola oil1 small onion, chopped1/4 cup salted cashews4 cardamom pods2 whole cloves1 can (14-1/2 ounces) diced tomatoes, undrained1/2 cup water1-1/2 teaspoons minced garlic1-1/2 teaspoons minced fresh gingerroot1/4 cup 2% milk or water2 tablespoons almond flour1 tablespoon ground fenugreek1 tablespoon maple syrup1/2 teaspoon salt1/2 teaspoon garam masala1/4 to 1/2 teaspoon cayenne pepper2 tablespoons plain yogurtFresh cilantro leaves
Preparation
Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add cauliflower with mustard, paprika, turmeric and garam masala; cook and stir until crisp-tender, 6-8 minutes. Remove and keep warm.
For masala, add oil to pressure cooker. When hot, add onion, cashews, cardamom and cloves. Cook and stir until onion is tender, 4-5 minutes. Add tomatoes and 1/2 cup water. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Discard cardamom and cloves. Cool sauce slightly; transfer to a food processor. Process until smooth. Return to pressure cooker.
Select saute setting and adjust for low heat. Add garlic and ginger; cook and stir 1 minute. Add milk, almond flour, fenugreek, maple syrup, salt, garam masala and cayenne; simmer, uncovered, until mixture is slightly thickened, 10-12 minutes, stirring occasionally. Press cancel. Stir in yogurt and cauliflower; heat through. Sprinkle with cilantro leaves.
