Vegan Butter Cauliflower Curry

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

In a bowl, combine 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 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 1 onion.

Heat a deep pan coated with olive oil or avocado oil over medium-low heat and cook the onion until caramelized and soft brown.

Add 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; cook until fragrant.

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

Stir in 1 can of tomato paste, reduce heat to medium, and stir until thickened; adjust with more salt, pepper, or lemon juice if needed.

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

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