INDIAN COCONUT BUTTER CAULIFLOWER #VEGAN #CAULIFLOWER
Sharing my vegetarian bend on an exemplary Indian dish with this Indian Coconut Butter Cauliflower. I've swapped the chicken for supplement pressed cauliflower, and supplanted the substantial cream and margarine with rich and velvety coconut milk and coconut oil. This coconut spread cauliflower is the ideal sound, yet at the same time delectable, option in contrast to the conventional heavier rendition. It has a brisk 30 moment cooking time and uses storeroom staple fixings. Making this formula ideal for any night of the week.
My preferred activity is to cook for other people. Making a formula that I realize somebody is going to love is such a satisfying thing for me. It's one reason I cherish cooking to such an extent. At the point when my family was nearby over Christmas, I realized that I would need to make Indian Butter Chicken. Margarine Chicken is one of my sibling Creighton's preferred dishes. The remainder of the group adores a decent Indian dish as well.
That being stated, there are a couple of individuals in the family who incline toward a veggie lover/vegan diet. Enter this coconut margarine cauliflower. It has no different flavors and smooth sauce as exemplary margarine chicken. In any case, it excludes the chicken and replaces it with cauliflower, and is made veggie lover by utilizing of smooth coconut milk.
It additionally happens to be a lot simpler to plan with only a 30 moment cooking time. So essentially, it's the ideal formula for January.
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
INSTRUCTIONS :
- Preheat the broiler to high. Line a baking sheet with parchment.
- 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.
- 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.
- Add the tomato paste and remaining 2 cups 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 1/2 to 1/2 additional coconut milk or water. Add the cauliflower and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.
- Serve the cauliflower and sauce over bowls of rice with fresh naan and mango chutney, if desired. Enjoy!
For more detail : http://bit.ly/2ZgbFT3
