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| © Provided by Taste of Home |
I created this Indian butter cauliflower recipe for all the picky eaters in my family who love ethnic food. It's also vegan-friendly.
Prep: 25 min.
Cook: 20 min.
Makes: 4 servings
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons coconut oil, melted
- 1 tablespoon minced fresh gingerroot
- 2 garlic cloves, minced
- 1 teaspoon garam masala
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
SAUCE:
- 1 tablespoon olive oil
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1/2 cup chopped onion
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1 tablespoon minced fresh gingerroot
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2 garlic cloves, minced
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2 teaspoons garam masala
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2 teaspoons curry powder
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1 teaspoon cayenne pepper, optional
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1 can (15 ounces) crushed tomatoes
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1 can (13.66 ounces) coconut milk
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 cup chopped fresh cilantro
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Optional: Hot cooked rice, naan flatbreads and lime wedges
Read More: Cacio e Plantain
Directions
- Preheat broiler. In a large bowl, combine first 7 ingredients; toss to coat. Transfer to a rimmed baking sheet. Broil 3-4 in. from heat until brown and crisp-tender, 12-15 minutes, turning once.
- Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add ginger, garlic, garam masala, curry powder and, if desired, cayenne pepper; cook 1 minute longer. Stir in tomatoes, coconut milk, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, 10-12 minutes, stirring occasionally. Stir in cauliflower; sprinkle with cilantro. If desired, serve with rice, naan and lime wedges.
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