Vegan Butter Cauliflower Curry

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

2. In a bowl, combine 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

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

5. Preheat oven to 375 degrees Fahrenheit and bake the cauliflower for 10 minutes, then broil on low for 2 minutes

6. Dice 1 onion and cook in a deep pan coated with olive oil or avocado oil on medium-low heat until caramelized to a soft brown

7. 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, then cook until fragrant

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

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

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

11. Add the cooked cauliflower to the sauce and gently coat, stirring to allow absorption

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

Tips

1. This dish is a healthier vegan alternative to butter chicken and pairs well with naan for a complete meal