Indian food is probably one of my favorite cuisines. We used to eat at our favorite one in New Jersey almost weekly. Trevor and I have yet to find an Indian restaurant around here that we love, so we end up cooking it at home more now.
It’s turned out to be a really good thing though because I’ve been learning so much about making Indian food. It can have the best and most complex layering of flavors. Meat dishes, vegetarian dishes… you name it! There’s so much variety.
I personally love the vegetarian dishes, like this cauliflower one. It’s one of those dishes that you truly don’t even realize is missing any meat. It has crunch, super-foods like cauliflower and chickpeas and is jam-packed with flavors.
Speaking of flavors, just a heads up, this can be spicy. So if you’re not a spice fan, just add a little bit less of the seasonings and you’ll be good to go!
What’s your favorite Indian food dish? l love Indian food so much and I want to learn more so let me know in the comments below and I’ll make it next!
30-Minute Indian Coconut Butter Cauliflower
- 1 medium head cauliflower, cut into florets
- 2 1/3 cups canned full-fat coconut milk, divided
- 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 can chickpeas, drained and washed
- 1/4 cup fresh cilantro, roughly chopped
- Steamed rice, for serving
- Preheat the broiler to high. Grease a baking sheet with olive oil. Set aside.
- 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. Remove and set aside.
- 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.
- 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 chickpeas, 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. Serve the cauliflower and sauce over bowls of rice. Enjoy!