Spiced Butter Cauliflower Baked with Coconut Milk

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

In a bowl, combine 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.

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

Preheat oven to 375°F, bake the cauliflower for 10 minutes, then broil for 2 minutes on low.

Meanwhile, dice 1 onion and cook in a deep pan with olive oil or avocado oil on medium-low heat until caramelized.

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 to the pan, cook until fragrant.

Add 1.5 cans of full-fat coconut milk and bring to a boil.

Add 1 can of tomato paste, stir, reduce heat to medium, and stir until thickened. Adjust salt, pepper, or lemon juice if needed.

Stir in the baked cauliflower and coat with the sauce.

Add coriander leaves and chilies.

Serve with naan.