- 1 + ½ tsp of cumin
- 1 tsp of onion powder
- ½ tsp of salt
- 1 tsp of garlic powder
- 1.5 cans + 1 cup coconut milk (full fat)
- 1 onion
- ½ tsp of turmeric
- 1 tsp of coriander paste
- 1 tsp of ginger and garlic paste
- juice of half a lemon
- ½ tsp of salt
- 1 can of tomato paste
- Chop up cauliflower into small to medium sized pieces (bite size but not too tiny either). Wash and pat dry and set aside.
- In a bowl put together dry spices: 1 tsp of cumin, 1 tsp of onion powder, ½ tsp of salt, 1 tsp of garlic powder. Toss florets inside and toss within the bowl to coat.
- Add 1 cup of coconut milk and set aside to set for 10-15 minutes. Afterwards, turn your oven to bake and bake on 375 for 10 minutes and then broil for 2 minutes on low.
- Meanwhile, dice up 1 onion and throw into a deep pan coated with olive oil or avocado oil. Cook on medium low. Let it caramelize (until the onions are a soft brown) and throw in: ½ tsp of cumin, ½ tsp of turmeric, 1 tsp of coriander paste, 1 tsp of ginger and garlic paste, juice of half a lemon, ½ tsp of salt. Keep cooking until fragrant.
- Add 1.5 cans of coconut milk (full fat) and bring pan to a boil. add 1 can of tomato paste. Keep stirring and reduce heat to medium. Keep stirring until thickened. Add more salt, pepper or lemon juice if needed. Stir in your cooked cauliflower and gently coat them with the sauce, turning your spoon in the batter to allow the florets to absorb and get coated.
- Add some coriander leaves and chilies and naan and you’ve got an amazing meal! Enjoy!
Find more of Sarah’s recipes on @sculptedkitchen.