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4 servings
20 min active time
30 min total time
4.0 (1 vote)
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Original
24 oz | |
2 3⁄4 cups | |
4 grated | |
1 oz grated | |
to taste | |
2 Tbsp | |
8 oz chopped | |
1 Tbsp | |
2 tsp | |
1⁄2 tsp | |
1 tsp or less to reduce spice | |
6 oz | |
2 Tbsp | |
1 oz chopped | |
4 cups cooked |
Important: We could not account for the following ingredients:
2 tsp |
Amount per serving
Daily %
Calories
953
48%
Total Fat
22 g
29%
Cholesterol
0 mg
0%
Sodium
115 mg
5%
Total Carbohydrates
176 g
64%
Fiber
16 g
57%
Total Sugar
16 g
Proteins
25 g
49%
Calcium
482 mg
37%
Iron
6.3 mg
35%
Potassium
1190 mg
25%
Vitamin D
1.7 mcg
8%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Preheat the broiler to high. Grease a baking sheet with olive oil.
- 2In a large bowl, combine the cauliflower, 1/3 cup coconut milk, 2 cloves chopped garlic, 1 tablespoon grated ginger, and a pinch of salt. Let sit 10 minutes to "marinate". Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char on the edges.
- 3Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the remaining garlic and ginger, cooking another 5 minutes. Stir in the garam masala, curry powder, turmeric, and cayenne, and cook until fragrant, about 1 minute.
- 4Add the tomato paste and remaining 2 cups coconut milk. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Stir in coconut oil. If the sauce seems thick, thin with 1/2 to 1/2 additional coconut milk or water. Add the cauliflower and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.
- 5Serve the cauliflower and sauce over bowls of rice with fresh naan and mango chutney, if desired. Enjoy!
Published by Callan Curtis