Indian Coconut Butter Cauliflower
Ingredients
- 1 large head cauliflower, cut into florets
- 2 1/3 cups canned coconut milk
- 4 cloves garlic
- 2 inches fresh ginger
- kosher salt and black pepper
- 2 tbsp extra virgin olive oil
- 1/2 yellow onion
- 1 tbsp garam masala
- 2 tsp yellow curry powder
- 1/2 tsp turmeric
- 1 tsp cayenne pepper
- 1 can (6 oz) tomato paste
- 2 tbsp coconut oil
Preparation
Combine the cauliflower, 1/3 cup coconut milk, 2 cloves garlic, 1 tbs ginger, and a pinch of salt in a bowl
Let sit 10 minutes to
Spread the cauliflower on a baking sheet
Broil in the oven for 3-5 minutes, until the cauliflower is beginning to char on the edges
Heat the olive oil in a large skillet over medium heat
Add the onion, cook 5 minutes
Add the remaining garlic and ginger, cooking another 5 minutes
Stir in the spices, cook 1 minute
Add the tomato paste and remaining 2 cups coconut milk
Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly
Stir in coconut oil
Add the cauliflower and any juices on the pan
Cook 5 minutes, until the sauce coats the cauliflower
Stir a handful of cilantro
Season with salt and pepper
Serve the cauliflower over bowls of rice with fresh naan
Eat and enjoy the coziest bowl of food
