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indian coconut butter cauliflower

I’ve been on a cauliflower kick lately and I love it! Per usual, I was looking for something quick and easy. This classic Indian dish does the trick. Most of the ingredients are staples in my pantry so this dish can easily be made any day of the week in about 30 minutes or so.

Ingredients:
 

  • 1 head of cauliflower, cut into florets or buy precut

  • 2 1/3 cups canned, full fat coconut milk (unsweetened)

  • 4 cloves garlic, minced

  • Salt and pepper to taste

  • 2 tbsp. Extra Virgin Olive Oil

  • ½ yellow onion, finely chopped

  • +1 tbsp. yellow curry powder (I ended using about 1 tbsp. + additional 2 tsp.)

  • ½ tsp. turmeric

  • 1 tsp. cayenne pepper

  • 1 can (6 ounce) tomato paste

  • 2 tbsp. Organic virgin coconut oil

  • ¼ cup fresh cilantro, chopped + more for garnish

  • Grain of choice for serving: quinoa, brown rice, steamed rice, naan bread

  • Option for cauliflower marinade: ginger (fresh, grated)

 

Directions:
 

  1. Preheat oven to 420 degrees. Line baking sheet with parchment paper.

  2. In a large bowl, combine the cauliflower, 1/3 cup coconut milk (will use the remaining later!), 2 cloves minced garlic and a pinch of salt. Evenly coat cauliflower and let it sit for 10 minutes to marinate. After marinating, spread cauliflower evenly on baking sheet. Transfer to oven and let it bake for 10 minutes. After 10 minutes, put broiler to high and let cauliflower broil, about 3-4 minutes. Carefully watch the cauliflower. Goal is to allow the cauliflower begin to char on the edges.

  3. While the cauliflower is baking/broiling, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes or until translucent.  Add garlic, and ginger if desired, and allow to cook for another 5 minutes. Stir in the curry powder, turmeric and cayenne and cook for additional 1 minute.

  4. Add the tomato paste and remaining 2 cups coconut milk. Stir to combine. Bring sauce to a boil and allow sauce to thicken, about 5 minutes. Stir in coconut oil. *If the sauce is too thick, add water or additional coconut milk until desired consistency.

  5. Add in the cauliflower and cook, stirring occasionally. Remove from heat and stir in cilantro. Add salt and pepper to taste.

  6. Serve the cauliflower and additional sauce over bowls with grain of choice (e.g. steamed rice, quinoa, naan bread, etc.). Garnish with more cilantro. Enjoy!

Recipe adapted and inspired by: Half Baked Harvest