Delicious and super healthy, what else could we ask for? Without a doubt one of my favorite dish, full of Indian flair! I've made some people change their mind about vegan food being "flavorless" with this recipe.
Scroll down for more pictures.
Scroll down for printable version.
Preparation time 15 min - Cooking time 45 min
2 tbsp oil - again any kind, your favorite!
2 chopped onions
3 chopped garlic cloves
1 tbsp fresh grated ginger
2 tbsp fresh lemon juice
1 tbsp oil - I love to use coconut or avocado oil
1 tbsp brown sugar
1 cup (235ml) coconut milk
Salt & pepper to taste
Bunch freshly chopped coriander
3 to 4 crushed tomatoes
1 to 2 tsp chili powder
1 tsp turmeric
3/4 tsp cumin
1/4 tsp cinnamon
Preheat oven to 210°C / 425°F.
Juice a lemon, rinse and chop the onions, garlic cloves, tomatoes, and coriander, grate the ginger and chop the cauliflower into florets. Keep them separated.
Place the cauliflower in a large bowl, add 2 tbsp of the lemon juice, 1 tbsp of oil and the spices, and mix delicately until each cauliflower piece is coated.
Lay down a baking sheet in which you'll place the cauliflower pieces and cook in pre-heated oven for 15 minutes or until lightly browned.
In a large skillet add 2 tbsp of your favorite oil (olive, coconut, avocado, sesame e.g.). When heated add the onions and cook until translucent.
Add garlic and ginger and cook for 2 minutes.
Add chili powder, turmeric, cumin, and cinnamon and mix well.
Add crushed tomatoes and mix until combined.
Simmer on medium heat for 15 minutes, then add coconut milk and sugar. Mix well and cook for another 5 minutes or until the sauce has thickened.
Add salt & pepper to taste, and the coriander then add the cooked cauliflower to the preparation and cook to heat through.
Serve over jasmine rice.
Here are some pictures of the process.
Enjoy, send me pictures and feedback if you try it.