Indian Tomato-Coconut Cauliflower

Serving: 3-4 entree portions

INGREDIENTS

• 1 large head cauliflower, cut into florets
• 1 can of reduced fat coconut milk
• 4 cloves garlic, minced
• 2 inches fresh ginger, grated
• kosher salt and black pepper
• 1/2 yellow onion, chopped
• 1 tablespoon garam masala
• 2 teaspoons yellow curry powder
• 1/4 teaspoon turmeric
• 3/4 teaspoon cayenne pepper
• 4 oz of canned tomato paste
• 1 tablespoon of coconut oil
• Oil spray (olive, coconut or avocado)
• Handful of fresh cilantro, roughly chopped for garnish
• 3 cups of cooked rice (white, jasmine, basmati)
• Store-bought naan, for serving

INSTRUCTIONS

1. Preheat the broiler to high. Spray baking sheet with oil.

2. In a large bowl, combine the cauliflower, 1/3 cup coconut milk, 2 cloves chopped garlic, half of the grated ginger and a pinch of salt. Let sit for 5 to 10 minutes. Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and broil until the cauliflower is just beginning to char on the edges.

3. Meanwhile, over medium heat, spray large skillet with oil. Add the onion and cook until fragrant. Add the remaining garlic and ginger, cooking for 5 minutes. Stir in the garam masala, curry powder, turmeric, and cayenne, and cook until fragrant (about 1 minute).

4. Add the tomato paste and remaining coconut milk. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Stir in coconut oil. If the sauce seems thick, thin with water. Add the cauliflower, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.

5. Serve the cauliflower and sauce over bowls of rice with naan. Enjoy!