Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 2 tablespoons vegan butter or olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 cup coconut milk or almond milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast cauliflower florets for 20-25 minutes until golden and tender.
- In a large skillet, melt vegan butter over medium heat. Add chopped onion and cook until translucent.
- Add minced garlic and spices (turmeric, cumin, garam masala), sauté for 1 minute.
- Pour in coconut milk, stir well, and simmer for 5 minutes to thicken the sauce.
- Add roasted cauliflower to the skillet, toss to coat in the sauce, cook for another 5 minutes.
- Season with salt and pepper. Garnish with fresh cilantro before serving.
Notes
- You can substitute coconut milk with cashew cream for a richer texture.
- Serve over steamed rice or with warm naan bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Roasting, Sautéing, Simmering
- Cuisine: Indian-inspired
- Diet: Vegan, Dairy-Free, Healthy
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 4g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg