VEGAN BUTTER CAULIFLOWER

VEGAN BUTTER CAULIFLOWER
1 large head cauliflower, cut into florets
2 tbsp coconut oil, melted
1 tbsp minced fresh gingerroot
2 garlic cloves, minced
1 tsp garam masala
¼ tsp salt
¼ tsp pepper
1 tbsp olive oil
½ cup chopped onion
1 tbsp minced fresh gingerroot
2 garlic cloves, minced
2 tsp garam masala
2 tsp curry powder
1 tsp cayenne pepper, optional
1 can (15 oz) crushed tomatoes
1 can (13.66 oz) coconut milk
¼ tsp salt
¼ tsp pepper
¼ cup chopped fresh cilantro
Optional: hot cooked rice, naan flatbreads and lime wedges

Preheat broiler. In a large bowl, combine first 7 ingredients; toss to coat. Transfer to a rimmed baking sheet. Broil 3-4 in. from heat until brown and crisp-tender, 12-15 minutes, turning once.

Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add ginger, garlic, garam masala, curry powder and if desired, cayenne pepper; cook 1 minute longer. Stir in tomatoes, coconut milk, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, 10-12 minutes, stirring occasionally. Stir in cauliflower; sprinkle with cilantro. If desired, serve with rice, naan and lime wedges.
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