Vegan Butter Cauliflower Dish
Ingredients
- 1 head cauliflower
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup coconut milk
Sauce components
- 1 onion
- 2 tablespoons olive oil or avocado oil
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 teaspoon coriander paste
- 1 teaspoon ginger-garlic paste
- juice of 1/2 lemon
- 1/2 teaspoon salt
- 1.5 cans coconut milk
- 1 can tomato paste
- fresh coriander leaves for garnish
- chilies to taste
Preparation
Chop cauliflower into small to medium sized pieces, wash, pat dry, and set aside.
In a bowl, combine 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.
Add 1 cup coconut milk and set aside for 10 to 15 minutes.
Preheat oven to 375°F Bake the cauliflower for 10 minutes, then broil on low for 2 minutes.
Meanwhile, dice 1 onion and cook in oil over medium-low heat until caramelized (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.
Add 1.5 cans coconut milk and 1 can tomato paste. Bring to a boil, reduce heat to medium, and stir until thickened. Adjust with more salt, pepper, or lemon juice if needed.
Stir in the cooked cauliflower and coat with the sauce.
Garnish with coriander leaves and chilies, and serve with naan.
