Serves 1
Directions
- 1Add cauliflower to a bowl.
- 2Pour coconut milk over the cauliflower.
- 3Add garlic to the cauliflower mixture.
- 4Add ginger to the cauliflower mixture.
- 5Season with salt and pepper.
- 6Toss to coat the cauliflower.
- 7Transfer the cauliflower to a baking sheet lined with parchment paper.
- 8Broil until the cauliflower is golden brown.
- 9Heat olive oil in a skillet.
- 10Add chopped yellow onion to the skillet.
- 11Sauté the onion until softened.
- 12Add garlic to the skillet with onions.
- 13Add ginger to the skillet.
- 14Sauté the aromatics.
- 15Add garam masala to the skillet.
- 16Add cayenne pepper to the skillet.
- 17Stir to combine the spices with the aromatics.
- 18Add more olive oil to the skillet if needed.
- 19Add tomato paste to the skillet.
- 20Stir the tomato paste into the mixture.
- 21Pour coconut milk into the skillet.
- 22Stir to create a creamy sauce.
- 23Add coconut oil to the sauce.
- 24Stir until the coconut oil melts and incorporates into the sauce.
- 25Add the broiled cauliflower to the sauce.
- 26Toss the cauliflower to coat it in the sauce.
- 27Stir in fresh cilantro.
- 28Serve the cauliflower curry over rice.
- 29Garnish with fresh cilantro.
- 30Serve with naan bread.
Ingredients
- 1 head Cauliflower
- 0.5 cup Coconut Milk
- cloves Garlic
- inches Ginger
- pinch Salt
- pinch Pepper
- drizzle Olive Oil
- Yellow Onion
- Garam Masala
- Cayenne Pepper
- Tomato Paste
- Coconut Oil
- leaves Cilantro
Equipment
bowlbaking sheetskilletspatulaplatefork
Tips
- This recipe is a vegan version of Indian butter chicken.
- It is creamy, hearty, healthy, and super easy.
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