Indian Coconut Butter Cauliflower
The ultimate comfort food, Indian Coconut Butter Cauliflower is creamy, fragrant, and incredibly easy to make. A perfect weeknight dinner that's both satisfying and healthy, this dish will quickly become a favorite.
Equipment
- Wooden Spoon
- Grater
- Frying Pan
- Skillet
- Chef's Knife
- Cutting Board
- Large Pot
Ingredients
- 1 head cauliflower
- 2.5 cups canned coconut milk
- 4 cloves garlic
- 2 tablespoons fresh ginger
- Kosher salt and black pepper to taste
- 2 tablespoons extra virgin olive oil
- 0.5 yellow onion
- 2 tablespoons garam masala
- 2 teaspoons red curry powder
- 0.5 teaspoon turmeric
- 0.5 teaspoon cayenne pepper or to taste
- 6 oz can tomato paste
- 2 tablespoons coconut oil
- 0.25 cup fresh cilantro
- Rice
- Naan
Instructions
- Preheat your broiler to high. This will ensure that your cauliflower gets that perfect char and crispness.
- Grease a large rimmed baking sheet with olive oil. This step is crucial to prevent sticking and to help the cauliflower roast evenly.
- In a large bowl, combine the cauliflower florets, 1/2 cup coconut milk, 2 cloves of minced garlic, 1 tablespoon grated ginger, and a bit of salt. Stir to combine all the ingredients well. Let this mixture marinate for about 10 to 30 minutes.
- Spread the florets in an even layer on the prepared baking sheet and broil for 3 to 4 minutes until the edges of the florets just start to char. Keep an eye on them to ensure they don’t burn!
- In the meantime, place a large cast-iron skillet over medium heat and add the olive oil. Once heated, add the diced onion and cook for about 4 to 5 minutes until it becomes translucent and soft.
- Add the remaining garlic and ginger, cooking and stirring for another 4 to 5 minutes.
- Stir in the garam masala, red curry powder, turmeric, and cayenne, cooking for about 1 minute to bloom the spices.
- Next, add the tomato paste and the remaining 2 cups of coconut milk. Stir to combine everything well, and bring the sauce to a boil.
- Let it cook for 5 to 7 minutes until it starts to thicken.
- If the sauce is too thick, add more coconut milk a little at a time.
- Add the broiled cauliflower florets to the pan, along with the juices from the baking sheet. Toss gently to combine, cooking and stirring until the sauce thickens further, about 5 minutes.
- Remove from the heat and sprinkle with chopped cilantro. Serve the Indian Coconut Butter Cauliflower over warm rice with fresh, warm naan on the side. Enjoy every bite!
Notes
This dish is perfect for leftovers! Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.