Vegan Butter Cauliflower Dish

Chop cauliflower into small to medium pieces, wash, and pat dry.

In a bowl, mix together 1 tsp cumin, 1 tsp onion powder, 1/2 tsp salt, and 1 tsp garlic powder.

Toss the cauliflower florets in the spice mixture to coat them.

Add 1 cup of coconut milk to the bowl and set aside for 10-15 minutes.

Preheat oven to 375°F

Bake the cauliflower at 375°F for 10 minutes, then broil for 2 minutes on low.

Meanwhile, dice 1 onion.

Heat a deep pan coated with olive oil or avocado oil over medium-low heat.

Add the diced onion and cook until caramelized and soft brown.

Add 1/2 tsp cumin, 1/2 tsp turmeric, 1 tsp coriander paste, 1 tsp ginger and garlic paste, juice of half a lemon, and 1/2 tsp salt; cook until fragrant.

Add 1.5 cans of coconut milk and bring the pan to a boil.

Add 1 can of tomato paste, stir, reduce heat to medium, and cook until thickened; adjust with more salt, pepper, or lemon juice if needed.

Stir in the baked cauliflower and coat with the sauce.

Garnish with coriander leaves and chilies; serve with naan if desired.