Step 1

Turn the Instant Pot on and select the 'Saute' mode on high.

Step 2

Add oil, onions, garlic and ginger.  Saute until onions are soft and slightly caramelized, about 3 minutes.

Step 3

Add in garam masala, tumeric, cumin, dried fenugreek leaves and 1/3 cup of water or vegetable broth and saute for an additional 2 minutes.  Be sure to stir regularly to ensure spices do not stick to the bottom of the pan.

Step 4

Add maple syrup, diced tomatoes and stir to combine all ingredients.

Step 5

Add cauliflower florets.

Step 6

Secure the lip on your Instant Pot and close the vent to 'Sealing'.

Step 7

Select the 'Pressure Cook' or 'Manual' function high and set timer to 3 minutes. NOTE: You will want to add an additional minute or two if your caluiflower pieces are larger.

Step 8

Once the timer has beeped, allow Instant Pot to sit for 1 minute then quick release all remaining pressure.

Step 9

Stir in cashew cream and stir to fully combine all ingredients.

Step 10

Serve with rice, tofu or naan and enjoy!!  You can also top with roasted cashews!