Ingredients

The following ingredients have 6 Servings
  • 32 ounces cauliflower (cut in florets)
  • 2 tablespoons coconut oil
  • 2 teaspoons salt (divided)
  • 1/2 teaspoon black pepper
  • 2 tablespoons ghee
  • 1 onion (chopped)
  • 4 garlic cloves (minced)
  • 2 teaspoons ginger paste
  • 1 teaspoon cumin seeds (toasted and ground)
  • 1 teaspoon coriander seeds (toasted and ground)
  • 1 teaspoon turmeric
  • 2 teaspoons garam masala
  • 1 teaspoon kashmiri chili (substitute paprika or chili powder)
  • 1 teaspoon paprika
  • 2 teaspoons coconut sugar
  • 1-15 ounce can tomato sauce
  • 1-15 ounce can coconut milk
  • 1 cup chopped cilantro
  • 1 lime (cut in wedges)

Instruction

  • Preheat the oven to 425F degrees.
  • Coat the cauliflower in the coconut oil, 1 teaspoon of the salt and the black pepper.
  • Place on a parchment paper lined baking sheet and roast for 20 minutes. Remove from the oven and set aside.
  • While the cauliflower is roasting, heat the ghee in a large skillet or Dutch oven over medium heat.
  • Add the ginger, garlic and onions and sauté for 3-5 minutes, until softened and starting to brown.
  • Add the ground spices and remaining teaspoon of salt and cook for 30 seconds, stirring constantly to ensure it doesn't burn.
  • Add the tomato sauce, coconut sugar and coconut milk and bring to a simmer for 5 minutes.
  • Add the roasted cauliflower, stir to coat the cauliflower and cook for 2-3 minutes.
  • Remove from heat and sprinkle with chopped cilantro. Serve with a lime wedge, basmati rice and/or naan bread.