Indian Coconut Butter Cauliflower #vegan #recipes

This coconut margarine cauliflower is the ideal sound, yet at the same time flavorful, option in contrast to the customary heavier rendition. It has a snappy 30 moment cooking time and uses wash room staple fixings. Making this formula ideal for any night of the week.

Enter this coconut margarine cauliflower. It has all indistinguishable flavors and velvety sauce from great margarine chicken. Be that as it may, it overlooks the chicken and replaces it with cauliflower, and is made veggie lover by utilizing of rich coconut milk. It additionally happens to be a lot simpler to get ready with only a 30 moment cooking time.

I needed to keep the dish as valid as could be allowed. So I first "marinated" the cauliflower in a blend of coconut milk, garlic, and ginger. It's only a speedy marinade to enable the cauliflower to splash up the garlic and ginger flavors. When the cauliflower has marinated for 10 minutes or something like that, it's a great opportunity to cook. I like to do this to give the cauliflower a head begin on cooking. it likewise gives it a not half bad burn before being added to the coconut margarine sauce.

It's quick 30 minute cooking time and pantry staple ingredients make this recipe perfect for any night of the week.

INGREDIENTS

• 1 large head cauliflower, cut into florets
• 2 1/3 cups canned full fat coconut milk
• 4 cloves garlic, minced or grated
• 2 inches fresh ginger, grated
• kosher salt and black pepper
• 2 tablespoons extra virgin olive oil
• 1/2 yellow onion, chopped
• 1 tablespoon garam masala
• 2 teaspoons yellow curry powder
• 1/2 teaspoon turmeric
• 1 teaspoon cayenne pepper ,more or less to taste
• 1 can (6 ounce) tomato paste
• 2 tablespoons coconut oil
• 1/4 cup fresh cilantro, roughly chopped
• steamed rice and naan, for serving

INSTRUCTIONS

1. Preheat the broiler to high. Line a baking sheet with parchment.
2. In a large bowl, combine the cauliflower, 1/3 cup coconut milk, 2 cloves chopped garlic, 1 tablespoon grated ginger, and a pinch of salt. Let sit 10 minutes to "marinate". Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char on the edges. 
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the remaining garlic and ginger, cooking another 5 minutes. Stir in the garam masala, curry powder, turmeric, and cayenne, and cook until fragrant, about 1 minute.
4. Add the tomato paste and remaining 2 cups coconut milk. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Stir in coconut oil. If the sauce seems thick, thin with 1/2 to 1/2 additional coconut milk or water. Add the cauliflower and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.
5. Serve the cauliflower and sauce over bowls of rice with fresh naan and mango chutney, if desired. Enjoy!

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