Baked Vegan Butter Cauliflower

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

2. In a bowl, combine dry spices: 1 teaspoon cumin, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1 teaspoon garlic powder.

3. Toss the cauliflower florets in the spice mixture to coat evenly.

4. Add 1 cup of coconut milk to the bowl and set aside for 10 to 15 minutes.

5. Preheat oven to bake at 375 degrees Fahrenheit.

6. Bake the cauliflower for 10 minutes, then broil on low for 2 minutes.

7. Meanwhile, dice 1 onion and cook in a deep pan coated with olive oil or avocado oil over medium-low heat until caramelized to a soft brown.

8. 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 to the pan, and cook until fragrant.

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

10. Stir in 1 can of tomato paste and continue stirring over medium heat until the sauce thickens.

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

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

Tips

1. Garnish with coriander leaves and chilies before serving, and pair with naan for a complete meal.