30 Minute Indian Coconut Butter Cauliflower

halfbakedharvest.com
serves 4
Ingredients

• 1 head cauliflower (cut into florets)
• 2 1/3 cups canned coconut milk (full fat)
• 4 cloves garlic (minced)
• 2 tablespoons fresh ginger (grated)
• Kosher salt and black pepper (to taste)
• 2 tablespoons extra virgin olive oil
• 1/2 yellow onion (diced)
• 2 tablespoon garam masala
• 2 teaspoons yellow curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (or to taste)
• 6 oz can tomato paste
• 2 tablespoons coconut oil
• 1/4 cup fresh cilantro (chopped)

Preparation

• Preheat the broiler to high.
• Grease a large, rimmed baking sheet with olive oil.
• In a large bowl, combine the cauliflower florets, 1/2 cup coconut milk, 2 cloves of minced garlic, 1 tablespoon grated ginger, and a bit of salt.
• Stir to combine and let marinate for 10 minutes to 30 minutes.
• Spread the florets in an even layer on the prepared baking sheet and broil for 3-4 minutes, until the edges of the florets just start to char.
• In the meantime, place a large cast-iron skillet over medium heat and add the olive oil. Add the onion and cook for 4-5 minutes.
• Add the remaining garlic and ginger and cook stirring for another 4-5 minutes.
• Stir in the garam masala, curry powder, turmeric, cayenne, lime zest, and lime juice, and cook for about 1 minute.
• Next, add the tomato paste and the remaining 2 cups of coconut milk. Stir to combine, and bring the sauce to a boil, cook for 5-7 minutes, until it starts to thicken. Stir in coconut oil.
• If the sauce is too thick, add more coconut milk a little at a time.
• Add the cauliflower florets to the pan, including the juices from the baking sheet. Toss gently to combine and cook, stirring until the sauce thickens about 5 minutes. Taste and adjust for salt and pepper.
• Remove from the heat and sprinkle with cilantro.
• Serve over rice with fresh warm garlic naan on the side.