Indian-inspired “butter” cauliflower with a side of rice. A veganized version of the popular butter chicken dish. Delicious and simple to make!
1 head of cauliflower, washed, patted dry, and cut into florets
1 onion, diced
1 can (170 grams) tomato paste
1 can of full fat coconut milk (separate out 1 cup from the rest of the can)
1 1/2 teaspoons cumin powder (divided into 1 teaspoon and a 1/2 teaspoon)
1/2 teaspoon turmeric powder
1 teaspoon ground coriander seeds
1/2 teaspoon size chunk of ginger
1 clove garlic
1/2 of one lemon, juiced
1 teaspoon onion powder
1 teaspoon salt (divided equally)
1 teaspoon garlic powder
1. Grind the clove of garlic with 1/2 teaspoon size chunk of ginger (I did this in a mortar and pestle). Set aside.
2. Mix 1 teaspoon cumin powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1 teaspoon garlic powder in a large bowl. Toss the cauliflower florets inside the bowl and make sure they are covered with the spice mix.
3. Add 1 cup coconut oil to the cauliflower covered in the spice mix. Set aside for about 15 minutes.
4. Transfer cauliflower florets to a baking tray and bake them at 375F for 10 minutes, then change oven setting to broil and broil for 2 minutes longer.
5. While your florets are in the oven, heat up a bit of olive oil in a deep pan over medium heat and saute the diced onions until they are golden. Then add 1/2 teaspoon cumin powder, 1/2 teaspoon turmeric powder, juice of 1/2 a lemon, 1/2 teaspoon salt, and the garlic and ginger paste from step 1. Saute for 1 minute after adding the spices.
6. Add the rest of the coconut milk in the can to the deep pan and raise temperature to high until you bring the liquid to a boil. Then add the can of tomato paste. Stir and reduce heat to medium. Continue stirring until the liquid has thickened.
7. Once cauliflower florets are done broiling, place them in the sauce in the deep pan and gently coat them with the sauce.
8. Serve with a side of rice and enjoy!