Sharing my vegetarian curve on a great Indian dish with this Indian Coconut Butter Cauliflower. I've swapped the chicken for supplement stuffed cauliflower, and supplanted the overwhelming cream and spread with rich and velvety coconut milk and coconut oil. This coconut margarine cauliflower is the ideal solid, yet at the same time scrumptious, option in contrast to the customary heavier adaptation. It has a snappy 30 minute cooking time and uses storeroom staple fixings. Making this formula ideal for any night of the week.
While the cauliflower is "marinating", I make the coconut margarine sauce to keep the formula moving directly along. The way to any great Indian spread sauce is all in the flavors. I utilized a blend of garlic, ginger, garam masala, yellow curry powder, turmeric, and cayenne pepper for a great spiced sauce. It's warming and fiery, yet not in an overwhelming way. In case you're touchy to warm, simply alter the measure of cayenne pepper to your preferring.
My genuine mystery to a delectable Indian sauce, regardless of whether veggie lover or not, is coconut milk. I revere utilizing coconut milk instead of cream in any Indian style sauce I make. I observe it not exclusively to be creamier and more advantageous, yet additionally just as flavorful (if not more so) than what you may get at Indian eatery. The coconut combines so well with the Indian sauce seasonings. It's forever my go-to when making Indian propelled nourishment.
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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
1. Preheat the broiler to high. Line a baking sheet with parchment.
2. 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.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the remaining garlic and ginger, cooking another 5 minutes. Stir in the garam masala, curry powder, turmeric, and cayenne, and cook until fragrant, about 1 minute.
4. Add the tomato paste and remaining 2 cups coconut milk. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Stir in coconut oil. If the sauce seems thick, thin with 1/2 to 1/2 additional coconut milk or water. Add the cauliflower and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.
5. Serve the cauliflower and sauce over bowls of rice with fresh naan and mango chutney, if desired. Enjoy!
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