Baked Butter Cauliflower with Spiced Sauce
Ingredients
- cauliflower, chopped into bite-sized pieces
- 1 teaspoon ground cumin (for marinade)
- 1 teaspoon onion powder
- 1/2 teaspoon salt (for marinade)
- 1 teaspoon garlic powder
- 1 cup coconut milk (for marinade)
- 1 onion, diced
- olive oil or avocado oil (for cooking)
- 1/2 teaspoon ground cumin (for sauce)
- 1/2 teaspoon ground turmeric
- 1 teaspoon coriander paste
- 1 teaspoon ginger-garlic paste
- juice of half a lemon
- 1/2 teaspoon salt (for sauce)
- 1.5 cans full-fat coconut milk
- 1 can tomato paste
- fresh coriander leaves (for garnish, optional)
- fresh chilies (for garnish, optional)
Preparation
Chop cauliflower into bite-sized pieces, wash, 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 evenly.
Add 1 cup of coconut milk and let marinate for 10 to 15 minutes.
Preheat oven to 375°F and bake the cauliflower for 10 minutes, then broil on low for 2 minutes.
Meanwhile, dice one onion and cook in a deep pan with olive oil or avocado oil over medium-low heat until caramelized and soft brown.
Add 1/2 teaspoon cumin, 1/2 teaspoon turmeric, 1 teaspoon coriander paste, 1 teaspoon ginger-garlic paste, juice of half a lemon, and 1/2 teaspoon salt; 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.
Adjust seasoning with more salt, pepper, or lemon juice if needed.
Add the cooked cauliflower to the sauce and gently coat, allowing the florets to absorb the sauce.
Garnish with fresh coriander leaves and chilies, and serve, optionally with naan.
