indian coconut butter cauliflower
Sharing my vegan twist on a vintage Indian dish with this Indian Coconut Butter Cauliflower. I’ve swapped the fowl for nutrient packed cauliflower, and changed the heavy cream and butter with wealthy and creamy coconut milk and coconut oil. This coconut butter cauliflower is the excellent healthy, but nonetheless delicious, choice to the normal heavier version. It has a quickly 30 minute cooking time and makes use of pantry staple ingredients. Making this recipe excellent for any evening time of the week.
My favourite factor to do is to practice dinner for others. Creating a recipe that I recognize person goes to love is such a fulfilling factor for me. It’s one among the causes I love cooking so much. When my household was in metropolis over Christmas, I knew that I would need to make Indian Butter Chicken. Butter Chicken is one among my brother Creighton’s favourite dishes. The relaxation of the staff loves a smart Indian dish too.
That being said, there are a number of folks within the household who choose a vegan/vegetarian diet. Enter this coconut butter cauliflower. It has all of the identical flavors and creamy sauce as vintage butter chicken. However, it omits the fowl and replaces it with cauliflower, and is made vegan via utilizing of creamy coconut milk.
It also occurs to be a lot simpler to practice with in basic terms a 30 minute cooking time. So basically, it’s the excellent recipe for January.
I needed to preserve the dish as unique as possible. So I first “marinated” the cauliflower in a mixture of coconut milk, garlic, and ginger. It’s in basic terms a quickly marinade to assist the cauliflower take in the garlic and ginger flavors. Once the cauliflower has marinated for 10 minutes or so, it’s time to broil. I desire to do that to present the cauliflower a head leap on cooking. it also provides it a smart little char earlier than being additional to the coconut butter sauce.
While the cauliflower is “marinating”, I make the coconut butter sauce to preserve the recipe shifting proper along. The key to any smart Indian butter sauce is all within the spices. I used a mixture of garlic, ginger, garam masala, yellow curry powder, turmeric, and cayenne pepper for a really nicely spiced sauce. It’s warming and spicy, but now not in an overpowering way. If you’re touchy to heat, simply alter the quantity of cayenne pepper in your liking.
My actual mystery to a delicious Indian sauce, regardless of even if vegan or not, is coconut milk. I adore utilizing coconut milk in region of cream in any Indian variety sauce I make. I discover it now not in basic terms to be creamier and healthier, but additionally each bit as delicious (if now not extra so) than what you may get at Indian restaurant. The coconut pairs so nicely with the Indian sauce seasonings. It’s at all times my go-to while making Indian impressed food.
By the time you've got the sauce together, the cauliflower ought to be competent to go. Just slide it proper into the sauce to end cooking.
As you may possibly guess, my favourite option to serve that's over steamed rice with a aspect of my selfmade naan (which I’ve been making virtually each different day as of late). If you’d like anything a bit of extra nutrient dense than white rice, strive utilizing steamed brown rice or quinoa.
I ended up serving this with a bit of mango salsa on higher (just a easy blend of diced mango, jalapeño, lime, and cilantro) and it was actually delicious. I would exceptionally suggest ought to you're keen on a fruity contact of sweetness, that you recognize I do.
side perspective picture of Indian Coconut Butter Cauliflower
So, what was the family’s verdict?
Let’s simply positioned it this way, all of the coconut butter cauliflower was eaten earlier than the fowl model was touched. Trust me, I’m stunned that everyone, even the beef eaters within the family, went for the vegan version. This dish is actually liked via all. In fact, a few of my harshest critics mentioned this was a few of the greatest Indian meals they’ve eaten. Even one household member who has been to India a number of times.
I assume it’s secure to assert the recipe is a precise hit. I’m certain I’ll be making it over and over again, especially due to the fact it’s so easy.
THE RECIPE
30 minute indian coconut butter cauliflower
I've swapped the fowl for nutrient packed cauliflower, and changed the heavy cream and butter with wealthy and creamy coconut milk and coconut oil. It's quickly 30 minute cooking time and pantry staple foods make this recipe appropriate for any nighttime time of the week.
INGREDIENTS:
1 big head cauliflower, cut into florets
2 1/3 cups canned complete fats coconut milk
4 cloves garlic, minced or grated
2 inches recent ginger, grated
kosher salt and black pepper
2 tablespoons more 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 much less to taste
1 can (6 ounce) tomato paste
2 tablespoons coconut oil
1/4 cup recent cilantro, roughly chopped
steamed rice and naan, for serving
INSTRUCTIONS:
1. Preheat the broiler to high. Line a baking sheet with parchment.
2. In a big 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 at the ready baking sheet. Transfer to the oven and broil for 3-4 minutes, till the cauliflower is simply birth to char at the edges.
3. Meanwhile, warmth the olive oil in a big skillet over medium heat. Add the onion and prepare dinner 5 minutes or till fragrant. Add the final garlic and ginger, cooking one other 5 minutes. Stir within the garam masala, curry powder, turmeric, and cayenne, and prepare dinner till fragrant, about 1 minute.
4. Add the tomato paste and final 2 cups coconut milk. Stir to combine, convey the sauce to a boil, prepare dinner 5 minutes or till the sauce thickens slightly. Stir in coconut oil. If the sauce appears thick, thin with 1/2 to 1/2 additional coconut milk or water. Add the cauliflower and any juices at the pan and cook, stirring occasionally, till the sauce thickens slightly, about 5 minutes. Remove from the warmth and stir within the cilantro. Season with salt and pepper.
5. Serve the cauliflower and sauce over bowls of rice with recent naan and mango chutney, if desired. Enjoy!
My favourite factor to do is to practice dinner for others. Creating a recipe that I recognize person goes to love is such a fulfilling factor for me. It’s one among the causes I love cooking so much. When my household was in metropolis over Christmas, I knew that I would need to make Indian Butter Chicken. Butter Chicken is one among my brother Creighton’s favourite dishes. The relaxation of the staff loves a smart Indian dish too.
That being said, there are a number of folks within the household who choose a vegan/vegetarian diet. Enter this coconut butter cauliflower. It has all of the identical flavors and creamy sauce as vintage butter chicken. However, it omits the fowl and replaces it with cauliflower, and is made vegan via utilizing of creamy coconut milk.
It also occurs to be a lot simpler to practice with in basic terms a 30 minute cooking time. So basically, it’s the excellent recipe for January.
I needed to preserve the dish as unique as possible. So I first “marinated” the cauliflower in a mixture of coconut milk, garlic, and ginger. It’s in basic terms a quickly marinade to assist the cauliflower take in the garlic and ginger flavors. Once the cauliflower has marinated for 10 minutes or so, it’s time to broil. I desire to do that to present the cauliflower a head leap on cooking. it also provides it a smart little char earlier than being additional to the coconut butter sauce.
While the cauliflower is “marinating”, I make the coconut butter sauce to preserve the recipe shifting proper along. The key to any smart Indian butter sauce is all within the spices. I used a mixture of garlic, ginger, garam masala, yellow curry powder, turmeric, and cayenne pepper for a really nicely spiced sauce. It’s warming and spicy, but now not in an overpowering way. If you’re touchy to heat, simply alter the quantity of cayenne pepper in your liking.
My actual mystery to a delicious Indian sauce, regardless of even if vegan or not, is coconut milk. I adore utilizing coconut milk in region of cream in any Indian variety sauce I make. I discover it now not in basic terms to be creamier and healthier, but additionally each bit as delicious (if now not extra so) than what you may get at Indian restaurant. The coconut pairs so nicely with the Indian sauce seasonings. It’s at all times my go-to while making Indian impressed food.
By the time you've got the sauce together, the cauliflower ought to be competent to go. Just slide it proper into the sauce to end cooking.
As you may possibly guess, my favourite option to serve that's over steamed rice with a aspect of my selfmade naan (which I’ve been making virtually each different day as of late). If you’d like anything a bit of extra nutrient dense than white rice, strive utilizing steamed brown rice or quinoa.
I ended up serving this with a bit of mango salsa on higher (just a easy blend of diced mango, jalapeño, lime, and cilantro) and it was actually delicious. I would exceptionally suggest ought to you're keen on a fruity contact of sweetness, that you recognize I do.
side perspective picture of Indian Coconut Butter Cauliflower
So, what was the family’s verdict?
Let’s simply positioned it this way, all of the coconut butter cauliflower was eaten earlier than the fowl model was touched. Trust me, I’m stunned that everyone, even the beef eaters within the family, went for the vegan version. This dish is actually liked via all. In fact, a few of my harshest critics mentioned this was a few of the greatest Indian meals they’ve eaten. Even one household member who has been to India a number of times.
I assume it’s secure to assert the recipe is a precise hit. I’m certain I’ll be making it over and over again, especially due to the fact it’s so easy.
THE RECIPE
30 minute indian coconut butter cauliflower
I've swapped the fowl for nutrient packed cauliflower, and changed the heavy cream and butter with wealthy and creamy coconut milk and coconut oil. It's quickly 30 minute cooking time and pantry staple foods make this recipe appropriate for any nighttime time of the week.
INGREDIENTS:
1 big head cauliflower, cut into florets
2 1/3 cups canned complete fats coconut milk
4 cloves garlic, minced or grated
2 inches recent ginger, grated
kosher salt and black pepper
2 tablespoons more 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 much less to taste
1 can (6 ounce) tomato paste
2 tablespoons coconut oil
1/4 cup recent cilantro, roughly chopped
steamed rice and naan, for serving
INSTRUCTIONS:
1. Preheat the broiler to high. Line a baking sheet with parchment.
2. In a big 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 at the ready baking sheet. Transfer to the oven and broil for 3-4 minutes, till the cauliflower is simply birth to char at the edges.
3. Meanwhile, warmth the olive oil in a big skillet over medium heat. Add the onion and prepare dinner 5 minutes or till fragrant. Add the final garlic and ginger, cooking one other 5 minutes. Stir within the garam masala, curry powder, turmeric, and cayenne, and prepare dinner till fragrant, about 1 minute.
4. Add the tomato paste and final 2 cups coconut milk. Stir to combine, convey the sauce to a boil, prepare dinner 5 minutes or till the sauce thickens slightly. Stir in coconut oil. If the sauce appears thick, thin with 1/2 to 1/2 additional coconut milk or water. Add the cauliflower and any juices at the pan and cook, stirring occasionally, till the sauce thickens slightly, about 5 minutes. Remove from the warmth and stir within the cilantro. Season with salt and pepper.
5. Serve the cauliflower and sauce over bowls of rice with recent naan and mango chutney, if desired. Enjoy!
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