Sharing my vegan twist on a classic Indian dish with this Indian Coconut Butter Cauliflower. I’ve swapped the chicken for nutrient packed cauliflower, and replaced the heavy cream and butter with rich and creamy coconut milk and coconut oil. This coconut butter cauliflower is the perfect healthy, but still delicious, alternative to the traditional heavier version. It has a quick 30 minute cooking time and uses pantry staple ingredients. Making this recipe perfect for any night of the week.
I love Korean food, and these barbecued Korean chicken bosoms are no special case! The marinade takes exhausting bosom meat and changes it into a tasty dish extraordinary served over rice, as a lettuce wrap or as a component of a bowl.
This is the BEST barbecued chicken formula! Not on the grounds that I’m fixated on Korean food, it’s simply so succulent and delightful, and this is coming from a young lady her inclines toward dull meat. It’s likewise fast and simple to make, ideal for weeknight barbecuing.
The marinade is so acceptable you’ll never need to purchase the container stuff, I guarantee! You can serve the chicken over rice, or with a straightforward veggie slaw. On the off chance that you make this, kindly returned and leave a remark mentioning to me your opinion – appreciate!
My genuine mystery to a tasty Indian sauce, if vegetarian, is coconut milk. I worship utilizing coconut milk instead of cream in any Indian style sauce I make. I view it not exclusively to be creamier and better, yet additionally just as scrumptious (if not more so) than what you may get at Indian café. The coconut matches so well with the Indian sauce flavors. It’s forever my go-to when making Indian propelled food.
30 Minute Indian Coconut Butter Cauliflower
- Prep Time 10 MINUTES
- Cook Time 20 MINUTES
- Total Time 30 MINUTES
- 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
- Preheat the broiler to high. Grease a baking sheet with olive oil.
- 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!