I’ve been holding onto this one for almost a week now, but you have to trust me, this is goooood! I’m pretty sure this kind of sauce is only supposed to be on chicken… You know “butter chicken” right? But I’ve been seeing so many awesome uses for cauliflower lately and I already love cauliflower as mock mashed potatoes(but don’t take my real mashed potatoes away either!). I haven’t tried, but love the idea of roasted buffalo cauliflower, but I wasn’t in the mood for that at this particular moment. Somehow all that translated into butter cauliflower in my head. And let me tell you, it is amazing!
Let me just start by saying this doesn’t taste vegan. It’s still buttery and rich and thick and creamy and just plain lovely. If you like butter chicken and want a lighter alternative you need to try this.
I served this with some brown coconut rice as well so I included the rice recipe. I have to say though, the first time I ever had coconut rice was when I stayed with my Filipino best friend and her mother made some amazing food. I seriously wish I could remember all the awesome different foods I got to try. I’m kind of sad to admit that this coconut rice isn’t quite as good as the rice I had then. Although, it was so long ago that I can’t remember if the rice was that incredible or if it was just a great memory of the time I spent visiting 🙂
But anyways, the rice is delicious. I actually made the rice the day before and ate a bowl of it just by itself when it was ready. Yum! And the options are endless, you could serve this with so many dishes, it doesn’t have to be reserved just for currys. I feel like I must warn you I go through food phases and I think I feel a curry phase coming up. I can’t get enough of it 🙂
Look at that color! The tomato base for the sauce + those awesomely colorful spices = beautiful! I love it!
- 1 tbsp coconut oil
- 1½ C long grain brown rice(jasmine rice is preferable but any kind works)
- 3 tbsp flaked coconut
- 1 can full fat coconut milk(or just over 1½ C)
- 1½ C water
- 1 tsp honey or alternative
- 1 tsp sea salt
- In a medium saucepan heat the coconut oil.
- Add the brown rice and stir while cooking over medium heat for 1-2 minutes until the rice begins to toast. Add the flaked coconut.
- Stir in the coconut milk, water, honey and salt. Bring to a boil, stir, cover and turn down to a simmer. Simmer rice for 50 minutes then turn off the heat and let the rice sit for 5 minutes before serving.
- For the cauliflower:
- 3-4 C cauliflower, 1 small head
- 1 tbsp oil
- 1 - 1½ tbsp tandoori seasoning
- juice of half a lemon, about 2 tbsp
- ½ tsp salt
For the sauce:
- 2 tbsp oil
- 1 large onion, diced
- 4 large cloves of garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp chilli powder
- 1 tsp turmeric
- 1 tsp coriander
- ¾ tsp cumin
- ½ tsp cinnamon
- 1 quart (or a 32 oz can) jar tomatoes, pureed
- 1 tbsp raw sugar
- 1 can full fat coconut milk
- ¼ tsp salt + more to taste
- In a large skillet heat the oil over medium low heat. When hot add the onion and saute until completely softened and some pieces are starting to caramelize and turn dark, 10-15 minutes. Add the garlic and ginger and stir. Add the chilli powder, turmeric, coriander, cumin and cinnamon and stir again. Pour in the tomatoes and stir well. Bring up to a boil and then turn down and simmer while preparing the cauliflower.
- Preheat oven to 425 degrees.
- To prepare the cauliflower chop into bite sized pieces and lay out on a baking sheet. Drizzle with oil, sprinkle with tandoori seasoning, fresh lemon juice and salt. Toss well to combine. When the oven is hot, place cauliflower in the oven and roast until the edges of the cauliflower are beginning to caramelize and turn dark but the cauliflower is still firm, about 15 minutes.
- Meanwhile, stir the sauce occasionally until it thickens, about 20 minutes. Add 1 tbsp of sugar, ¼ tsp of salt and the can of full fat coconut milk(*see note). Stir well.
- Once the cauliflower is done, remove from the oven and stir into the sauce. Stir well and serve hot over rice.