- 1 Cauliflower
- 2 tbsp Olive Oil
- ½ tsp Salt
- ½ tsp Garlic Powder
- 2 Shallots, diced
- 3 Garlic Cloves, minced
- 2 tsp Ginger, chopped
- 3-4 tsp Curry Powder
- 2 tsp Chili Powder
- 2 tsp Turmeric
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Salt
- 2 tbsp Tomato Paste
- 28 oz Crushed Tomatoes (1 can)
- 1 cup Coconut Milk
- 2 tbsp Butter (or Vegan Butter)
- Optional Lime for Garnish
- 3 cups Cooked Rice
Method of Preparation
Preheat oven to 400°F. Slice cauliflower into florets.
Place cauliflower onto sheet pan and drizzle with olive oil, salt and garlic powder. Toss to mix. Bake for 30 minutes until tender.
Meanwhile, add oil to a pan and cook shallots. Add garlic and ginger to pan and cook until fragrant.
Add spices, crushed tomatoes and tomato paste. Simmer for 5 minutes.
Add coconut milk and simmer for an additional 10 minutes.
Stir in cauliflower and butter and let simmer.
Serve over rice and garnish with fresh lime juice.