Indian Coconut Butter Cauliflower in 30 Mins
Enjoy tender coconut cauliflower florets simmered in a rich, spiced coconut milk sauce with garlic and ginger.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 1/3 cups canned full fat coconut milk
- 4 cloves garlic, minced or grated
- 2 inches fresh ginger, grated
- Kosher salt
- Black pepper
- 2 tablespoons extra virgin olive oil
- 1/2 yellow onion, chopped
- 1 tablespoon garam masala
- 2 teaspoons yellow curry powder
- 1/2 teaspoon turmeric
Instructions
- Preheat the broiler to high. Grease a baking sheet with olive oil.
- In a large bowl, combine the cauliflower, 1/3 cup coconut milk, 2 cloves chopped garlic, 1 tablespoon grated ginger, and a pinch of salt. Let sit 10 minutes to "marinate". Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char on the edges.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the remaining garlic and ginger, cooking another 5 minutes.
- Stir in the garam masala, curry powder, turmeric, and cayenne, and cook until fragrant, about 1 minute.
- Add the tomato paste and remaining 2 cups coconut milk. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Stir in coconut oil. If the sauce seems thick, thin with 1/2 to 1/2 additional coconut milk or water.
- Add the cauliflower and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
- Serve the cauliflower and sauce over bowls of rice with fresh naan and mango chutney, if desired. Enjoy!
Notes
- For an extra flavorful char, ensure your broiler is fully preheated.
- Adjust the spice level by adding more or less curry powder and turmeric.
- If the sauce becomes too thick, thin it with a splash of water or extra coconut milk.
- Serve with basmati rice, naan bread, or your favorite grain for a complete meal. Allergens: Milk, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Adjust the spice level by adding more or less curry powder and turmeric.
- If the sauce becomes too thick, thin it with a splash of water or extra coconut milk.
- Serve with basmati rice, naan bread, or your favorite grain for a complete meal. Allergens: Milk, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.