Baked Butter Cauliflower with Spiced Sauce

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

In a bowl, combine the dry spices: 1 teaspoon cumin, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1 teaspoon 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 to marinate for 10 to 15 minutes.

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

Meanwhile, dice the onion and cook it in a deep pan coated with olive oil or avocado oil over medium-low heat until caramelized and soft brown.

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

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

Stir in 1 can of tomato paste, reduce heat to medium, and continue stirring until the sauce thickens.

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

Adjust seasoning with additional salt, pepper, or lemon juice if needed.

Garnish with coriander leaves and chilies, and serve with naan.