Butter Cauliflower

Name: Butter Cauliflower
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 large head of cauliflower, (cut into bite size pieces); 1/2 cup canned coconut milk; 1 tsp apple cider vinegar; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/4 tsp salt; 1 tbsp olive oil; 1/2 yellow onion, (chopped); 4 cloves garlic, (minced); 2 inches fresh ginger, (grated); 1 tbsp garam masala; 2 tsp yellow curry powder; 1/2 tsp cayenne pepper, (more or less to taste); 1/2 tsp salt, (more or less to taste); 2 15oz cans fire roasted tomatoes; 1/2 cup canned coconut milk; 2 tbsp vegan cane sugar, (optional); 1/4 cup fresh cilantro, (roughly chopped, optional); cooked rice; vegan naan

4 servings

servings

10 minutes

active time

35 minutes

total time

Start Cooking

Ingredients

1 large head of cauliflower, (cut into bite size pieces)

1/2 cup canned coconut milk

1 tsp apple cider vinegar

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1/4 tsp salt

1 tbsp olive oil

1/2 yellow onion, (chopped)

4 cloves garlic, (minced)

2 inches fresh ginger, (grated)

1 tbsp garam masala

2 tsp yellow curry powder

1/2 tsp cayenne pepper, (more or less to taste)

1/2 tsp salt, (more or less to taste)

2 15oz cans fire roasted tomatoes

1/2 cup canned coconut milk

2 tbsp vegan cane sugar, (optional)

1/4 cup fresh cilantro, (roughly chopped, optional)

cooked rice

vegan naan

Directions

Preheat the oven to 400°F.

Into a large bowl, add 1/2 cup coconut milk, vinegar, paprika, garlic powder, onion powder and salt. Whisk together well. Add in cauliflower florets and coat everything well. Let marinate for 10 minutes, then place in even layer on a greased baking sheet. Cook in the oven for 18-20 minutes.

While cauliflower cooking, over medium heat in a large skillet add your oil. Add onions, garlic and ginger and cooked for 3-4 minutes until fragrant and onions have softened.

Stir in garam masala, curry powder, cayenne and salt. Let this cook for another minute to heat and activate your spices. Add in tomatoes and stir to combine. Bring to a boil, then turn down to simmer. Let your sauce simmer and thicken (about 4-5 minutes).

Turn off heat, and carefully pour sauce into a high speed blender. Blend until you have a smooth consistency. Pour sauce back into pan over low, add remaining coconut milk, and stir. Taste and add sugar if desired.

Add your cauliflower and let cook until heated through and well combined (about 5-8 minutes). Turn off heat and add cilantro. Serve with rice and naan.

Nutrition

Serving Size

0.25 dish

Calories

319 kcal

Total Fat

19 g

Saturated Fat

13 g

Unsaturated Fat

4 g

Trans Fat

Cholesterol

Sodium

840 mg

Total Carbohydrate

35 g

Dietary Fiber

8 g

Total Sugars

18 g

Protein

8 g