Recipe Background
If you're feeling a little silly, go Crazy For Cauliflower tonight! This meat-free, Indian-inspired main is rich with hints of tomato and spicy seasonings that are sure to provide the insanely good vibes and dangerously delicious flavors. The tender cauliflower florets add the perfect texture and infuse it with all their nourishing magical powers. You can really make things exciting by serving Crazy For Cauliflower with fluffy white rice and warm naan. Go get your veggie groove on, because this is sure to make you want to dance!
If you're feeling a little silly, go Crazy For Cauliflower tonight! This meat-free, Indian-inspired main is rich with hints of tomato and spicy seasonings that are sure to provide the insanely good vibes and dangerously delicious flavors. The tender cauliflower florets add the perfect texture and infuse it with all their nourishing magical powers. You can really make things exciting by serving Crazy For Cauliflower with fluffy white rice and warm naan. Go get your veggie groove on, because this is sure to make you want to dance!
Ingredients
For the cauliflower mixture:
- 2 tablespoons extra-virgin olive oil plus more, to taste, for greasing the baking sheet
- 1 large head cauliflower cut into florets
- 2 1/3 cups canned full-fat coconut milk divided, plus more, to taste
- 4 cloves garlic minced or grated, divided
- 1 (2-inch-long) piece fresh ginger root grated, divided
- kosher salt to taste
- black pepper to taste
- 1/2 yellow onion chopped
- 1 tablespoon garam masala
- 2 teaspoons yellow curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon cayenne pepper
- 1 (6-ounce) can tomato paste
- 2 tablespoons coconut oil
Optional, for serving:
- 1/4 cup fresh cilantro roughly chopped
- white rice to taste, cooked and warm
- naan to taste, warm
Directions
- Preheat the broiler on high heat.
- Use the extra olive oil to grease a baking sheet.
- In a large bowl, add the cauliflower florets, 1/3 cup of the coconut milk, 2 of the minced garlic cloves, 1 tablespoon of the grated ginger, the salt, and the pepper and mix until it is well-combined.
- Let the seasoned cauliflower florets rest at room temperature, about 10 minutes.
- Spread the seasoned cauliflower florets in an even layer on the prepared baking sheet.
- Broil the cauliflower florets until they just begin to char on the edges, about 3-4 minutes.
- In a large skillet over medium heat, add the remaining 2 tablespoons of the olive oil.
- Add the onions to the heated olive oil and cook until they are fragrant, about 5 minutes.
- Add the remaining minced garlic cloves and the remaining grated ginger to the onions and cook, about 5 minutes.
- Stir the garam masala, the curry powder, the turmeric, and the cayenne into the onion mixture and cook until the seasonings are fragrant, about 1 minute.
- Add the tomato paste and 2 cups of the remaining coconut milk to the onion mixture and stir to combine.
- Bring the sauce to a boil and cook until it has slightly thickened, about 5 minutes.
- Stir the coconut oil into the sauce mixture. If the sauce is too thick, gradually stir in the extra coconut milk until it reaches the desired consistency.
- Add the broiled cauliflower florets plus their juices from the baking sheet to the sauce mixture and cook, stirring occasionally, until the sauce slightly thickens, about 5 minutes.
- Transfer the skillet from the heat and season the cauliflower mixture with the salt and the pepper.
- Garnish the cauliflower mixture with the cilantro.
- Serve the cauliflower mixture with the rice and the naan.
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