Indian Butter Cauliflower

Indian Butter Cauliflower

• 1 large head of cauliflower
• 1 tbsp olive oil
• 1 1/2 tbsp minced garlic
• 1 tbsp minced ginger
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp cayenne powder
• 1 tsp of salt

Sauce:

• 2 tbsp olive oil
• 1 large onion, sliced or chopped
• 1 1/2 tbsp garlic, minced
• 1 tbsp ginger, minced or finely grated
• 1 1/2 tsp ground cumin
• 1 1/2 tsp garam masala
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp crushed red pepper flakes
• 1 (15 oz) can of coconut cream
• 1 (6 oz) can of tomato paste
• 1/4 cup coconut yogurt
• 1/2 tsp ground fenugreek
• Salt and pepper to taste

Preheat the broiler to high. Start by mixing together the cauliflower florets with the marinade ingredients. Mix well, cover and set aside for 15-20 minutes. 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. For the gravy, heat the oil in a pan and add the onions on medium high heat until translucent and soft. Then add the garlic, ginger, garam masala, coriander, cinnamon, and chili flakes, and saute for a minute or so till fragrant. Add the tomato paste and continue cooking another 3-4 minutes. Reduce the heat to low. Add 1 cup water and the coconut milk. Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens slightly. Stir in yogurt and dried fenugreek. Add the cauliflower and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and season with salt and pepper. Serve the cauliflower and sauce over bowls of rice with fresh naan. Enjoy!