
Indian Butter Cauliflower
INGREDIENTS:
For 4 servings
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1 large head cauliflower (or 2 small), cut into florets
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2 cans coconut milk
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4 cloves garlic, minced or grated
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2 large thumb sizes of fresh ginger, grated
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1 yellow onion, chopped
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1tbsp garam masala
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2 tsp yellow curry powder
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1/2 tsp turmeric
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1 tsp cayenne pepper
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3 tbsp tomato paste
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1 tbsp coconut oil
Optional Toppings:
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Coriander, mango chutney and dairy free yoghurt + steamed rice for serving
DIRECTIONS:
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Preheat oven to 200 degrees (C). Line a baking tray with baking paper.
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In a large bowl, combine the cauliflower, 1/3 cup coconut milk, 2 cloves chopped garlic, 1 tbsp grated ginger, and a pinch of salt. Let sit 10 minutes to "marinate".
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Spread the cauliflower layer on the baking sheet. Transfer to the oven and roast for 15 mins (until the cauliflower is beginning to char on the edges).
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Meanwhile, heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook 5 mins. Add the remaining garlic and ginger, cooking another 5 mins. Stir in the spices and cook until fragrant, about 1 minute.
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Add the tomato paste and remaining coconut milk. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Stir in coconut oil.
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Add the cauliflower and any juices on the tray and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.
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Serve the cauliflower and sauce over bowls of rice with fresh naan and mango chutney, if desired.