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Vegan "Butter" Cauliflower

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author Heidi @ Food Doodles

Ingredients

For the cauliflower:

  • 3-4 cup cauliflower 1 small head
  • 1 tablespoon oil
  • 1 - 1 1/2 tablespoons tandoori seasoning
  • juice of half a lemon about 2 tbsp
  • 1/2 teaspoon salt

For the sauce:

  • 2 tablespoons oil
  • 1 large onion diced
  • 4 large cloves of garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 teaspoons chilli powder
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 3/4 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1 quart or a 32 oz can jar tomatoes, pureed
  • 1 tablespoon raw sugar
  • 1 can full fat coconut milk
  • 1/4 teaspoon salt + more to taste

Instructions

  1. 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.
  2. Preheat oven to 425 degrees.
  3. 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.
  4. Meanwhile, stir the sauce occasionally until it thickens, about 20 minutes. Add 1 tbsp of sugar, 1/4 tsp of salt and the can of full fat coconut milk(*see note). Stir well.
  5. Once the cauliflower is done, remove from the oven and stir into the sauce. Stir well and serve hot over rice.

Recipe Notes

*if you prefer a thicker sauce, do not shake your can of coconut milk before opening, Open the can, and spoon the thicker coconut "cream" off the top reserving the thin clear liquid at the bottom for another purpose.