indian coconut butter cauliflower

I've swapped the chicken for nutrient packed cauliflower, and replaced the heavy cream and butter with rich and creamy coconut milk and coconut oil. It's quick 30 minute cooking time and pantry staple ingredients make this recipe perfect for any night of the week

Sharing my vegan twist on a classic Indian dish with this Indian Coconut Butter Cauliflower. I’ve swapped the chicken for nutrient packed cauliflower, and replaced the heavy cream and butter with rich and creamy coconut milk and coconut oil. This coconut butter cauliflower is the perfect healthy, but still delicious, alternative to the traditional heavier version. It has a quick 30 minute cooking time and uses pantry staple ingredients. Making this recipe perfect for any night of the week.

My favorite thing to do is to cook for others. Creating a recipe that I know someone is going to love is such a fulfilling thing for me. It’s one of the reasons I love cooking so much. When my family was in town over Christmas, I knew that I would have to make Indian Butter Chicken. Butter Chicken is one of my brother Creighton’s favorite dishes. The rest of the crew loves a good Indian dish too.

That being said, there are a few people in the family who prefer a vegan/vegetarian diet. Enter this coconut butter cauliflower. It has all the same flavors and creamy sauce as classic butter chicken. However, it omits the chicken and replaces it with cauliflower, and is made vegan by using of creamy coconut milk.

It also happens to be much easier to prepare with just a 30 minute cooking time. So basically, it’s the perfect recipe for January.

I wanted to keep the dish as authentic as possible. So I first “marinated” the cauliflower in a mix of coconut milk, garlic, and ginger. It’s just a quick marinade to help the cauliflower soak up the garlic and ginger flavors. Once the cauliflower has marinated for 10 minutes or so, it’s time to broil. I like to do this to give the cauliflower a head start on cooking. it also gives it a nice little char before being added to the coconut butter sauce.

INDIAN COCONUT BUTTER CAULIFLOWER

prep time : 10 minutes

cook time : 20 minutes

total time : 30 minutes

servings : 4-6

calories : 312 kcal

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

Get the full instruction @halfbakedharvest.com

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