Name: Butter Cauliflower
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 large head of cauliflower (cut into bite size pieces); 0.5 cup canned coconut milk; 1 tsp apple cider vinegar; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 0.25 tsp salt; 1 tbsp olive oil; 0.5 null yellow onion (chopped); 4 cloves garlic (minced); 2 inch fresh ginger (grated); 1 tbsp garam masala; 2 tsp yellow curry powder; 0.5 tsp cayenne pepper (more or less to taste); 0.5 tsp salt (more or less to taste); 2 15oz can fire roasted tomatoes; 0.5 cup canned coconut milk; 2 tbsp vegan cane sugar (optional); 0.25 cup fresh cilantro (roughly chopped, optional); null null cooked rice; null null vegan naan

Instructions

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1

Preheat the oven to 400°F (200°C).
2

In a large bowl, whisk together canned coconut milk (0.5 cup), apple cider vinegar (1 tsp), paprika (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), and salt (0.25 tsp). Add head of cauliflower (1 large) florets and coat well. Marinate for mins (10), then spread in an even layer on a greased baking sheet. Bake for [18-20 mins].
3

While the cauliflower bakes, heat olive oil (1 tbsp) in a large skillet over medium heat. Add onion (0.5 yellow), garlic (4 cloves), and fresh ginger (2 inch). Cook for [3-4 mins] until fragrant and softened.
4

Stir in garam masala (1 tbsp), yellow curry powder (2 tsp), cayenne pepper (0.5 tsp), and salt (0.5 tsp). Cook for minute (1) to activate spices. Add can fire roasted tomatoes (2 15oz) and stir. Bring to a boil, then reduce to a simmer. Let the sauce thicken for [4-5 mins].
5

Turn off heat and carefully pour the sauce into a high-speed blender. Blend until smooth. Pour the sauce back into the skillet over low heat, add the remaining canned coconut milk (0.5 cup), and stir. Taste and add vegan cane sugar (2 tbsp) if desired, to balance the acidity.
6

Add the cooked cauliflower to the sauce and cook until heated through and well combined (about [5-8 mins]). Turn off heat and stir in fresh cilantro (0.25 cup). Serve with [cooked rice] and [vegan naan].