Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon coconut oil (or substitute extra-virgin olive oil or grapeseed oil or vegan butter)
  • 5 cloves garlic (minced (about 5 teaspoons))
  • 2 tablespoons gingerroot (grated)
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • ½ teaspoon chili powder (optional)
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar (optional)
  • 1 large cauliflower head (cut into florets (about 8 cups))
  • 16 oz 500 grams tomato sauce (or passata)
  • ¾ can coconut milk (full fat (14 ounce can))
  • prepared basmati or brown rice
  • 2 tablespoons parsley or cilantro

Instruction

  • Spread the cauliflower florets on a baking sheet, and char under the broiler for 10 minutes at 200c (395f). This will help the cauliflower get going.
  • In a heavy bottom pan, melt the coconut oil. Add the minced garlic and grated ginger, and cook until fragrant (about 1 minute). Add all of the spices, sugar, and salt, stir and cook for a minute then add the passata, followed by the coconut milk.
  • Add the cauliflower to the sauce, and simmer until the cauliflower is cooked and sauce reduce a little. This should take around 10 minutes.
  • Serve warm over basmati rice with chopped parsley, mint, or cilantro.