Almond Butter Cauliflower Makhani
Ingredients
- 1 large cauliflower
- 3 tomatoes
- 1 tablespoon ginger
- 2 teaspoons Kashmiri chili powder
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala
- 1 teaspoon dried fenugreek leaves
- 1.5 cups water
- 0.5 cup oat milk
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 1 tablespoon almond butter
- Salt to taste
Whole spices
- 1 teaspoon cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon fennel seeds
- 2 one-inch cinnamon sticks
- 2 bay leaves
- 2 green cardamoms
- 1 black cardamom
- 2 dried red chilies
Preparation
Heat olive oil in a pan and add all the listed whole spices, ginger and tomatoes. Stir to cook and when tomatoes begin to soften add water. Put a lid on and cook on low heat for 5-7 minutes.
Let the mixture cool then blend into a sauce with a handheld blender. Pass the sauce through a sieve and keep aside.
Heat vegan butter in a deep pan. Add chilli powder, turmeric and cauliflower florets. Cook stirring for 5 minutes. Add the prepared sauce, garam masala, oat milk and almond butter. Put a lid on and cook till cauliflower is done.
Season and mix in dried fenugreek leaves.
