Butter Cauliflower
A rich and creamy dish featuring tender cauliflower florets in a spiced tomato-coconut sauce, offering a delicious plant-based twist on a classic.
Servings: 4 servings
Calories: 471kcal
Ingredients
- 1 medium cauliflower (cut into florets)
- 14 oz coconut milk
- ½ cup tomato purée
- 2 tablespoon coconut oil
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- salt and pepper to taste
- cilantro (for garnish)
- 4 cups cooked white or brown rice
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cauliflower florets with a little oil and salt.
- Spread the florets on a baking sheet and roast for 20-25 minutes, until tender and slightly browned.
- In a large pan, melt the coconut oil over medium heat.
- Add garam masala, turmeric, cumin, and coriander, and sauté for 1-2 minutes until fragrant.
- Stir in the tomato purée and cook for another 3-4 minutes until the sauce thickens slightly.
- Pour in the coconut milk, stirring well to combine with the tomato mixture.
- Simmer for 5-7 minutes, allowing the sauce to thicken and flavors to meld.
- Add the roasted cauliflower to the sauce, stirring to coat all the florets evenly.
- Adjust salt and pepper to taste.
- Serve hot with over rice and garnish with cilantro.
Nutrition
Calories: 471kcal