Indian Butter Cauliflower
INGREDIENTS
- 1 large head cauliflower, cut into florets
- 2 1/3 cups canned full fat coconut milk
- 4 cloves garlic, minced or grated
- 3 tablespoons fresh ginger, grated and divided
- kosher salt and black pepper
- 5 tablespoons butter, divided
- ½ yellow onion, chopped
- 1 tablespoon garam masala
- 2 teaspoons yellow curry powder
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper, more or less to taste
- 1 can (6 ounces) tomato paste
- ¼ cup tomato sauce
- 1 can chickpeas, drained
- ¼ cup fresh cilantro, roughly chopped
- steamed basmati rice, lime, and naan, for serving
- Greek yogurt, optional
INSTRUCTIONS
- Preheat the broiler to high. Cover a baking sheet with parchment paper.
- In a large bowl, combine the cauliflower, 1/3 cup coconut milk, 2 cloves chopped garlic, 1 tablespoon grated ginger, and a pinch of salt. Let sit 20 minutes while oven reaches temperature. Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char on the edges.
- After the cauliflower has cooked, remove it from the broiler and set it aside. Add chickpeas and mix them into leftover juice in the pan. Let cook for 3-4 minutes or until slightly crispy.
- Meanwhile, heat the butter in a large skillet over medium heat. Add the onion and cook for 5 minutes or until fragrant. Add the remaining garlic and ginger, cooking for another 5 minutes. Stir in the garam masala, curry powder, turmeric, and cayenne, and cook until fragrant, about 1 minute.
- Add the tomato paste, sauce, and remaining 2 cups coconut milk. Stir to combine, bring the sauce to a boil, cook for 5 minutes or until the sauce thickens slightly. Stir in butter. If the sauce seems thick, thin with additional coconut milk and tomato sauce. Add the cauliflower and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.
- Serve the cauliflower and sauce over bowls of rice with lime, chickpeas, naan, and extra cilantro. Add a spoonful of Greek yogurt per serving for extra creaminess.
