VEGAN BUTTER CAULIFLOWER

Vegan Butter Cauliflower image

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

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 20

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

Steps:

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 : Calories 349 calories, Fat 27g fat (22g saturated fat), Cholesterol 0 cholesterol, Sodium 584mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 7g fiber), Protein 8g protein.