30 Minute Indian Coconut 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
• 2 inches fresh ginger, grated
• kosher salt and black pepper
• 2 tablespoons extra virgin olive oil
• 1/2 yellow onion, chopped
• 1 tablespoon garam masala
• 2 teaspoons yellow curry powder
• 1/2 teaspoon turmeric
• 1 teaspoon cayenne pepper ,more or less to taste
• 1 can (6 ounce) tomato paste
• 2 tablespoons coconut oil
• 1/4 cup fresh cilantro, roughly chopped
• steamed rice and naan, for serving
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INSTRUCTIONS

1. Preheat the broiler to high. Line a baking sheet with parchment.
2. 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 10 minutes to "marinate". 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. 
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the remaining garlic and ginger, cooking another 5 minutes. Stir in the garam masala, curry powder, turmeric, and cayenne, and cook until fragrant, about 1 minute.

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