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Vegan Butter Cauliflower

I created this Indian butter cauliflower recipe for all the picky eaters in my family who love ethnic food. It's also vegan-friendly. —Mihaela Metaxa-Albu, London, New York
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    4 servings

Ingredients

  • 1 large head cauliflower, cut into florets
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1 teaspoon garam masala
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 2 teaspoons garam masala
  • 2 teaspoons curry powder
  • 1 teaspoon cayenne pepper, optional
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (13.66 ounces) coconut milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped fresh cilantro
  • Optional: hot cooked rice, naan flatbreads and lime wedges

Directions

  • Preheat broiler. In a large bowl, combine first 7 ingredients; toss to coat. Transfer to a rimmed baking sheet. Broil 3-4 in. from heat until brown and crisp-tender, 12-15 minutes, turning once.
    Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add ginger, garlic, garam masala, curry powder and if desired, cayenne pepper; cook 1 minute longer. Stir in tomatoes, coconut milk, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, 10-12 minutes, stirring occasionally. Stir in cauliflower; sprinkle with cilantro. If desired, serve with rice, naan and lime wedges.
Nutrition Facts
1-1/2 cups: 349 calories, 27g fat (22g saturated fat), 0 cholesterol, 584mg sodium, 24g carbohydrate (11g sugars, 7g fiber), 8g protein.
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