Vegan “Butter” Cauliflower
Yield: 4 servings
Ingredients
- For the cauliflower:
- 3-4 C cauliflower, 1 small head
- 1 tbsp oil
- 1 – 1½ tbsp tandoori seasoning
- juice of half a lemon, about 2 tbsp
- ½ tsp salt
For the sauce: - 2 tbsp oil
- 1 large onion, diced
- 4 large cloves of garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp chilli powder
- 1 tsp turmeric
- 1 tsp coriander
- ¾ tsp cumin
- ½ tsp cinnamon
- 1 quart (or a 32 oz can) jar tomatoes, pureed
- 1 tbsp raw sugar
- 1 can full fat coconut milk
- ¼ tsp salt + more to taste
Instructions
- In a large skillet heat the oil over medium low heat. When hot add the onion and saute until completely softened and some pieces are starting to caramelize and turn dark, 10-15 minutes. Add the garlic and ginger and stir. Add the chilli powder, turmeric, coriander, cumin and cinnamon and stir again. Pour in the tomatoes and stir well. Bring up to a boil and then turn down and simmer while preparing the cauliflower.
- Preheat oven to 425 degrees.
- To prepare the cauliflower chop into bite sized pieces and lay out on a baking sheet. Drizzle with oil, sprinkle with tandoori seasoning, fresh lemon juice and salt. Toss well to combine. When the oven is hot, place cauliflower in the oven and roast until the edges of the cauliflower are beginning to caramelize and turn dark but the cauliflower is still firm, about 15 minutes.
- Meanwhile, stir the sauce occasionally until it thickens, about 20 minutes. Add 1 tbsp of sugar, ¼ tsp of salt and the can of full fat coconut milk(*see note). Stir well.
- Once the cauliflower is done, remove from the oven and stir into the sauce. Stir well and serve hot over rice.
Notes
*if you prefer a thicker sauce, do not shake your can of coconut milk before opening, Open the can, and spoon the thicker coconut “cream” off the top reserving the thin clear liquid at the bottom for another purpose.
Coconut Brown Rice
Yield: 4-6 servings
Ingredients
- 1 tbsp coconut oil
- 1½ C long grain brown rice(jasmine rice is preferable but any kind works)
- 3 tbsp flaked coconut
- 1 can full fat coconut milk(or just over 1½ C)
- 1½ C water
- 1 tsp honey or alternative
- 1 tsp sea salt
Instructions
- In a medium saucepan heat the coconut oil.
- Add the brown rice and stir while cooking over medium heat for 1-2 minutes until the rice begins to toast. Add the flaked coconut.
- Stir in the coconut milk, water, honey and salt. Bring to a boil, stir, cover and turn down to a simmer. Simmer rice for 50 minutes then turn off the heat and let the rice sit for 5 minutes before serving.