30 Minute 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. It's quick 30 minute cooking time and pantry staple ingredients make this recipe perfect for any night of the week.

servings 4-6

INGREDIENTS

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

INSTRUCTIONS

Preheat the broiler to high. Line a baking sheet with parchment.
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.

For full instructions kindly visit halfbakedharvest.com.