Description
This 30 Minute Indian Coconut Butter Cauliflower is a flavorful and creamy vegetarian dish that is quick and easy to make. Tender cauliflower florets are coated in a rich coconut milk-based sauce infused with aromatic Indian spices. Serve it over rice with naan for a satisfying meal.
Ingredients
Units
Scale
Main Ingredients:
- 1 large cauliflower, cut into florets
- 2 1/3 cups canned full-fat coconut milk
- 4 cloves garlic, minced or grated
- 2-inch piece fresh ginger, grated
- Kosher salt and black pepper
Spices and Flavorings:
- 2 tbsp extra virgin olive oil
- 1/2 yellow onion, chopped
- 1 tbsp garam masala
- 2 tsp yellow curry powder
- 1/2 tsp turmeric
- 1 tsp cayenne pepper, to taste
- 1 can tomato paste
- 2 tbsp coconut oil
- 1/4 cup fresh cilantro, roughly chopped
- Steamed rice and naan, for serving
Instructions
- Marinate Cauliflower: In a bowl, combine cauliflower, 1/3 cup coconut milk, 2 cloves garlic, 1 tablespoon ginger, and salt. Let sit for 10 minutes. Broil for 3-4 minutes.
- Sauté Onion and Spices: In a skillet, heat olive oil. Cook onion until fragrant. Add garlic, ginger, garam masala, curry powder, turmeric, and cayenne. Cook until fragrant.
- Add Sauce: Stir in tomato paste and remaining coconut milk. Bring to a boil, then simmer until slightly thickened. Add coconut oil. Add cauliflower and cook until sauce thickens slightly.
- Finish and Serve: Stir in cilantro, season with salt and pepper. Serve over rice with naan and mango chutney.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
