Vegan “Butter” Cauliflower
Ingredients
- cauliflower florets
- 1 tsp of cumin
- 1 tsp of onion powder
- 1/2 tsp of salt
- 1 tsp of garlic powder
Preparation
Toss florets inside and toss within the bowl to coat
Add 1 cup of coconut milk and set aside to set for 10 - 15 minutes
Afterwards, turn your oven to bake and bake on 375 for 10 minutes and then broil for 2 minutes on low
Meanwhile dice up 1 onion and throw into a deep pan coated with olive oil or avocado oil. Cook on medium - low
Let it caramelize (until the onions are a soft brown) and throw in: 1/2 tsp of cumin, 1/2 tsp of turmeric, 1 tsp of coriander paste, 1 tsp of ginger and garlic paste, juice of half a lemon, 1/2 tsp of salt. Keep cooking until fragrant
Add 1.5 cans of coconut milk (full fat) and bring pan to a boil. add 1 can of tomato paste. Keep stirring and reduce heat to medium. Keep stirring until thickened. Add more salt, pepper or lemon juice if needed. Stir in your cooked cauliflower and gently coat them with the sauce, turning your spoon in the batter to allow the florets to absorb and coated
Add some coriander leaves and chilies and naan and you've got an amazing meal