Indian Coconut Butter Cauliflower

When I saw that the #1 recipe on my favorite website Half Baked Harvest in 2019 was this Indian Coconut Butter Cauliflower, I knew I had to give it a try and the fact that it is vegan and I was trying to get the new year off to a healthy start made it that much better!  This one is a real winner in my book - anytime you can have this delicious flavor and be filling while still being vegan and healthy is such a win for a yummy dinner.  If you're looking for something new and cozy for these long, wet winter days, look no further than right here :)

Indian Coconut Butter Cauliflower

Ingredients
1 large head cauliflower, cut into florets
2 1/3 cups canned full fat coconut milk
4 cloves garlic, minced
2 inches fresh ginger, grated
salt & pepper
2 Tblsp olive oil
1/2 yellow onion, chopped
1 Tblsp garam masala
2 tsp curry powder
1/2 tsp turmeric
1 tsp cayenne pepper {more or less to taste}
1 can {6oz} tomato paste
2 Tblsp coconut oil
1/4 cup fresh cilantro, roughly chopped
steamed rice and naan for serving

Instructions
1. Preheat broiler to high.  Line baking sheet with parchment.
2. In large bowl, combine cauliflower, 1/3 cup coconut milk, 2 cloves chopped garlic, 1 Tblsp grated ginger, and a pinch of salt.  Let sit 10 minutes to marinate.  Spread cauliflower in even layer on the prepared baking sheet.  Broil for 3-4 minutes, until cauliflower is just beginning to char on edges {I found my oven took a little longer, so keep an eye on it!}.
3. Meanwhile, heat olive oil in large skillet over medium heat.  Add onion and cook 5 minutes or until fragrant.  Add remaining garlic and ginger and cook another 5 minutes.  Stir in garam masala, curry powder, turmeric, and cayenne and cook until fragrant, about 1 minute.
4. Add tomato paste and remaining 2 cups coconut milk.  Stir to combine, bring sauce to boil, and cook about 5 minutes until sauce thickens slightly.  Stir in coconut oil.  If too thick thin with additional coconut milk or water.  Add cauliflower and any juices from pan and cook, stirring occasionally, until sauce thickens more, about 5 minutes.  
5. Remove from heat and stir in cilantro.  Season with salt and pepper.
6. Serve over bowls of rice with fresh naan.

Serves 4

adapted from Half Baked Harvest

xoxo,
stephanie marie