INGREDIENTS 1 large head cauliflower, cut into florets 2 1/3 cups full fat coconut milk 4 cloves garlic, minced 2 inches fresh ginger, grated Salt and black pepper to taste 2 tablespoons olive oil 1/2 onion, chopped 1 tablespoon garam masala 2 teaspoons yellow curry powder 1/2 teaspoon turmeric powder 1 teaspoon cayenne pepper, more or less to taste 1 can (6 ounce) tomato paste 2 tablespoons coconut oil 1/4 cup fresh cilantro, roughly chopped
1. Preheat the Oven to high. Grease a baking sheet with oil.
2. 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.
3. Let it sit for 10 minutes to "marinate". Spread the cauliflower in an even layer on the prepared baking sheet.
4. Transfer to the oven and bake for 3-4 minutes, until the cauliflower is just beginning to char on the edges.
5. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant.
6. Add the remaining garlic and ginger, cooking for another 5 minutes. Stir in the garam masala, curry powder, turmeric, and cayenne, and cook until fragrant, about 1 minute.
7. 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.
8. Stir in coconut oil. If the sauce seems thick, then thin with 1/2 cup 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.
9. Remove from the heat and stir in the cilantro. Season with salt and pepper.
Serve with rice, Nan, roti and I love it with mango chutney.
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