Butter Cauliflower with Spiced Coconut Sauce

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

In a bowl, combine dry spices: 1 tsp cumin, 1 tsp onion powder, 1/2 tsp salt, 1 tsp garlic powder.

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

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

Preheat oven to 375°F and 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 and soft brown.

Add the following to the pan: 1/2 tsp cumin, 1/2 tsp turmeric, 1 tsp coriander paste, 1 tsp ginger and garlic paste, juice of half a lemon, 1/2 tsp salt, and cook until fragrant.

Pour in 1.5 cans of full-fat coconut milk and bring the pan to a boil.

Stir in 1 can of tomato paste, reduce heat to medium, and keep stirring until the sauce thickens. Adjust with more salt, pepper, or lemon juice if needed.

Add the cooked cauliflower to the sauce and gently stir to coat the florets, allowing them to absorb the sauce.

Optionally, add coriander leaves and chilies for garnish.

Serve with naan for a complete meal and enjoy.