Indian Butter Cauliflower Recipe (Vegan / Whole30 / Paleo)

🧂 Ingredients

• 1 large cauliflower head

  cut into florets
• 1 1/2 Tbsp coconut oil

  melted
• 1 tsp garam masala
• 1 inch (2.5cm) fresh ginger

  grated
• 2 garlic cloves

  minced or pressed
• sea salt and black pepper

  to taste
• 1 tbsp olive oil
• 1/2 yellow onion

  chopped
• 1 inch (2.5cm) fresh ginger

  grated
• 2 garlic cloves

  minced or pressed
• 2 tsp garam masala

  divided
• 2 tsp yellow curry powder
• 1 tsp cayenne pepper

  optional
• 1 can (15 oz / 425 g) tomato sauce

  or crushed tomatoes
• 8.5 fl. oz (250 ml) coconut cream
• 1 tbsp coconut oil
• kosher or sea salt and black pepper

  to taste
• 1/4 cup fresh cilantro

  roughly chopped to garnish
• steamed rice, Naan bread, lime wedges, etc.

Instructions

• 1 Preheat the broiler to medium and line a large baking sheet
  [https://amzn.to/39tPidL]* with parchment paper [https://amzn.to/2IrtLXf]*.
• 2 Break the cauliflower into florets and add it to a large mixing bowl
  [https://amzn.to/2ImvAog]*. Sprinkle with salt, pepper, garam masala and add in
  garlic, ginger and melted coconut oil [https://amzn.to/2w3OFsS]*. Mix thoroughly
  until all pieces are nicely coated.
• 3 Transfer the seasoned cauliflower to your prepared baking sheet, and arrange it
  in a single layer without overlapping.
  
  Place under the broiler for about 15 minutes, or until nicely charred and crisp
  tender. Check it halfway and, using tongs, flip the cauliflower florets to brown
  them evenly.
• 4 Meanwhile, heat the olive oil in a large skillet [https://amzn.to/32Tu9Hg]* over
  medium heat.
  
  Sauté the onion for 3-4 minutes, then add in garlic, ginger and spices. Stir and
  continue to cook for 1 minute, until fragrant.
  
  Add crushed tomatoes and coconut cream, then stir until well combined.
  
  Bring the sauce to a boil and once bubbling, reduce the heat and simmer until it
  thickens, for 8-10 minutes. Season with salt and pepper. Stir the sauce every
  now and then to make sure it doesn't stick and burn at the bottom of the pan.
• 5 Once the cauliflower is done, carefully transfer it to the pan with your sauce.
  
  Stir until the cauliflower is well coated and continue to cook until it's done
  to your liking (I like roasted cauliflower with a crunch to the bite so I
  skipped this step).
  
  Remove from heat, and season to taste, if needed.
  
  Sprinkle with cilantro and serve next to cooked rice and warm naan bread.
  
  Enjoy!

Nutrition Info