Vegan Butter Cauliflower
I created this Indian butter cauliflower recipe for all the picky eaters in my family who love ethnic food. —Mihaela Metaxa-albu, London, NY
Prep: 25 min. • Cook: 20 min. Makes: 4 servings
1 large head cauliflower, cut into florets
2 Tbsp. coconut oil, melted 1 Tbsp. minced fresh gingerroot 2 garlic cloves, minced 1 tsp. garam masala 1/4 tsp. salt 1/4 tsp. pepper
SAUCE
1 Tbsp. olive oil 1/2 cup chopped onion
1 Tbsp. minced fresh gingerroot 2 garlic cloves, minced 2 tsp. garam masala 2 tsp. curry powder 1 tsp. cayenne pepper, optional 1 can (15 oz.) crushed tomatoes 1 can (13.66 oz.) coconut milk 1/4 tsp. salt 1/4 tsp. pepper 1/4 cup chopped fresh cilantro Optional: Hot cooked rice, naan and lime wedges
1. Preheat broiler. In a bowl, combine the 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 occasionally.
2. Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the onion; cook and stir until tender, 4-5 minutes. Add the ginger, garlic, garam masala, curry powder and, if desired, cayenne pepper; cook 1 minute longer. Stir in the tomatoes, coconut milk, salt and pepper. Bring to a boil; reduce the heat. Simmer mixture, uncovered, until thickened, 10-12 minutes, stirring occasionally. Stir in the cauliflower; sprinkle with cilantro. If desired, serve with rice, naan and lime wedges.
11/2 CUPS 349 cal., 27g fat (22g sat. fat), 0 chol., 584mg sod., 24g carb. (11g sugars, 7g fiber), 8g pro.