Cauliflower In Indian-Spiced Coconut Sauce

1. Mix & broil under high heat:

  • 1 large head cauliflower, cut into small-ish pieces
  • High-heat oil, salt and pepper

Remove when the tops of the cauliflower are browned

2. Heat oil in a big pot, and cook for a few mins:

  • 1 small onion, chopped

3. Add a cook for a few more:

  • 2 cloves garlic, minced
  • A "thumb" of fresh ginger, minced

3. Add the spices and mix with the onion for a minute:

  • 2 tablespoons of Indian Spice Mix (mine is garam masala, cumin, ground coriander and turmeric)
  • Cayenne pepper to make it spicy if you want (1 teaspoon max)
  • Pinch of salt

#4. Add, boil and simmer:

  • 1 can coconut milk
  • 1 small can tomato paste
  • Roasted cauliflower bits from #1

Stop cooking when cauliflower is almost as soft as you like it.

5. Mix in and serve:

  • ~2 tablespoons butter / margarine / coconut cream
  • Lots of fresh cilantro, roughly chopped

NOTES

  • You can use broth + cream instead of coconut milk if that's more your thing

  • Watch the salt of the canned ingredients and butter. You may have enough, or you may need to add some at the end. Taste and adjust at the end.

  • I don't recommend this as a whole meal, say with rice or a naan. It works better in an Indian-style trio. So this, rice, and maybe a chana masala or something.

  • The smaller the cauliflower bits, the better time you'll have ... down to a point ... where you end up with a mush. It's good mush though.

Last updated 2020-10-14