Ingredients
Scale
Marinade:
- 1 large head cauliflower, broken into florets
- 1/3 cup full fat coconut milk (taken from the 2 cans)
- 1/2 squeeze lime, juice
- 1 tbsp fresh ginger
- 2 cloves garlic, minced
- Salt + Pepper
Sauce:
- 1/2 cup cashews, soaked, drained
- 2 cans full fat coconut milk
- 1/2 large yellow onion, diced
- 2 cloves garlic
- 1 tbsp fresh ginger
- 1 tbsp garam sala
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1 tsp cumin
- 1 tsp red pepper flakes
- Salt + Pepper
- 6 oz tomato paste
Other:
- Cilantro, garnish
- Cooked jasmine rice
Instructions
- Preheat oven to low broil (425) Place cashews in boiling water, set aside.
- Place prepped cauliflower florets in a large bowl. Pour the marinade ingredients over the top. Toss and coat. Allow to marinate for 10-15 minutes. I used the 1/3 cup from the 2 cans, then drained the bowl and added it back to the sauce.
- Spread marinated cauliflower out on a baking sheet and bake for 10 minutes. Turn the oven up to high broil and cook for an additional 10 minutes to get a light char on them. Set aside.
- Cook jasmine rice according to directions, set aside.
- Sauce: In a large pan over medium heat, add the coconut oil and chopped onion. Cook for 8-10 minutes until browned. Stir periodically to prevent burned.
- Now add the garlic and ginger, and cook for an additional 2 minutes until lightly browned.
- Now add all the spices, the garam sala, cumin, turmeric, yellow curry, red pepper flakes (you can always add less now and more later after tasting), salt, pepper, and cook for an additional 2-3 minutes until fragrant. Now add the tomato paste and coconut milk stirring to combine. Bring to a bowl, then a low simmer. The sauce will thicken. Cook for 5 minutes.
- Remove from heat and add to a blender with the soaked cashews. Add back to the pan. Toss in the cooked cauliflower florets. Toss and coat in the sauce and serve over jasmine rice. Garnish with cilantro.
- Prep Time: 15 mins
- Cook Time: 30 mins