This past week was a bit all-beef and not much veggies – due to some unexpected lunch and dinner invites. Also, I was actually only craving beef so it all worked out. But today I’m aiming for a veggie dish – Indian Coconut butter cauliflower over rice less the butter? according to the recipe below. Either way it seems so delicious and I can’t wait to make it – after running to the grocers to get the curry powder or simply do without. Since I do believe skipping a few ingredients is perfectly fine.
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 {more}
I love naan bread – don’t you? I normally either order for pick up from my favorite neighborhood Indian cuisine or buy it ready in a pack at the grocers and I opt out of rice if I am having naan – but I do give the family the option. Here’s a home-made recipe just in case you have all the time in the world
rawsilkandsaffron.com 