Vegan Butter Cauliflower

I created this Indian butter cauliflower recipe for all the picky eaters in my family who love ethnic food. It's also vegan-friendly.

Ingreadient

• 1 large head cauliflower, cut into florets
• 2 tablespoons coconut oil, melted
• 1 tablespoon minced fresh gingerroot
• 2 garlic cloves, minced
• 1 teaspoon garam masala
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 tablespoon minced fresh gingerroot
• 2 garlic cloves, minced
• 2 teaspoons garam masala
• 2 teaspoons curry powder
• 1 teaspoon cayenne pepper, optional
• 1 can (15 ounces) crushed tomatoes
• 1 can (13.66 ounces) coconut milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup chopped fresh cilantro
• Optional: Hot cooked rice, naan flatbreads and lime wedges

Direction

1. Preheat broiler. In a large bowl, combine first 7 ingredients; toss to coat. Transfer to a rimmed baking sheet. Broil 3-4 in. from heat until brown and crisp-tender, 12-15 minutes, turning once.
2. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add ginger, garlic, garam masala, curry powder and, if desired, cayenne pepper; cook 1 minute longer. Stir in tomatoes, coconut milk, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, 10-12 minutes, stirring occasionally. Stir in cauliflower; sprinkle with cilantro. If desired, serve with rice, naan and lime wedges.