You can make this Indian Butter Cauliflower in just 30 minutes. It’s vegan, Whole30 and paleo. Best lunch or dinner!
Preparation:
Cook:
Level: Easy
Serves: 4
Ingredients
- FOR THE CAULIFLOWER:
- 1 Large head of cauliflower, cut into florets
- Sea salt and black pepper to taste
- 1 teaspoon garam masala
- 2 cloves Garlic, minced or pressed
- 1 piece (Size 1 inch) Fresh ginger, grated
- 1-½ tbsp Coconut oil, melted
- FOR THE INDIAN SAUCE:
- 1 tbsp Olive oil
- ½ Yellow onion, chopped
- 2 cloves Garlic, minced or pressed
- 1 piece (Size 1 inch) Fresh ginger, grated
- 2 teaspoons garam masala
- 2 teaspoons yellow curry powder
- 1 teaspoon Cayenne pepper (optional)
- 1 box (size 15 oz) tomato sauce, or crushed tomatoes
- 8-½ ounces, liquid coconut cream
- 1 tbsp coconut oil
- Kosher or sea salt and black pepper, to taste
- ¼ cups Fresh cilantro, coarsely chopped, for garnish
- Steamed Rice, Naan, Lime Wedges, To Serve
Preparation
Preheat grill to medium heat and line a large baking sheet with parchment paper.
Cut the cauliflower into florets and add to a large mixing bowl. Sprinkle with salt, pepper, garam masala and add garlic, ginger and melted coconut oil. Mix well until all the pieces are well coated.
Transfer the seasoned cauliflower to the prepared baking sheet and arrange in a single layer without overlapping. Place under the broiler for about 15 minutes, or until charred and crispy. Check halfway through cooking and, using tongs, flip the cauliflower florets so they brown evenly.
Meanwhile, prepare the sauce. Heat the olive oil in a large skillet over medium heat. Sauté the onion for 3-4 minutes, then add the garlic, ginger and spices. Stir and continue cooking for 1 minute, until fragrant.
Add crushed tomatoes and coconut cream, then stir until well blended.
Bring sauce to a boil and once bubbly, reduce heat and simmer until thickened, 8 to 10 minutes. Season with salt and pepper. Stir the sauce occasionally to make sure it doesn’t stick and burn on the bottom of the pan.
Once the cauliflower is cooked, carefully transfer it to the pan with your sauce. Stir until the cauliflower is well coated and continue to cook until done to your liking (I like roasted cauliflower with a crunch to the bite, so I skipped this step).
Remove from the heat and season to taste, if necessary. Sprinkle with cilantro and serve with cooked rice and warm naan bread. Enjoy!
