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Chop up cauliflower into small to medium sized items (chunk measurement however not too tiny both). wash and pat dry and put aside.
in a bowl put collectively dry spices:
1 tsp of cumin.
1 tsp of onion powder
half tsp of salt
1 tsp of garlic powder.
toss florets inside and toss inside the bowl to coat.
add 1 cup of coconut milk and put aside to set for 10 – 15 minutes.
afterwards, flip your oven to bake and bake on 375 for 10 minutes after which broil for two minutes on low.
In the meantime
cube up 1 onion and throw right into a deep pan coated with olive oil or avocado oil. Cook dinner on medium – low.
let it caramelize (till the onions are a comfortable brown) and throw in: half tsp of cumin, half tsp of turmeric, 1 tsp of coriander paste, 1 tsp of ginger and garlic paste, juice of half a lemon, half tsp of salt. Hold cooking till aromatic.
Add 1.5 cans of coconut milk (full fats) and produce pan to a boil. add 1 can of tomato paste. Hold stirring and scale back warmth to medium. Hold stirring till thickened. Add extra salt, pepper or lemon juice if wanted. Stir in your cooked cauliflower and gently coat them with the sauce, turning your spoon within the batter to permit the florets to soak up and coated.
Add some coriander leaves and chilies and naan and you have got an incredible meal!
Take pleasure in!
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