Indian Butter Cauliflower

Preheat broiler to medium and line a large baking sheet with parchment paper.

Break cauliflower into florets and add to a large mixing bowl. Sprinkle with salt, pepper, garam masala and add garlic, ginger and melted coconut oil. Mix thoroughly until all pieces are nicely coated.

Transfer seasoned cauliflower to prepared baking sheet, and arrange it in a single layer without overlapping. Place under the broiler for about 15 minutes, or until nicely charred and crisp-tender. Check halfway and, using tongs, flip cauliflower florets to brown evenly.

Meanwhile, prepare the sauce. Heat olive oil in a large skillet over medium heat. Sauté onion for 3–4 minutes, then add garlic, ginger and spices. Stir and continue to cook for 1 minute, until fragrant.
Add crushed tomatoes and coconut cream, then stir until well combined.

Bring the sauce to a boil and once bubbling, reduce heat and simmer until it thickens, 8–10 minutes. Season with salt and pepper. Stir the sauce every now and then to make sure it doesn’t stick and burn at the bottom of the pan.

Once cauliflower is done, carefully transfer it to the pan with your sauce. Stir until cauliflower is well coated and continue to cook until done to your liking (I like roasted cauliflower with a crunch to the bite so I skipped this step).

Remove from heat, and season to taste, if needed. Sprinkle with cilantro and serve next to cooked rice and warm naan bread. Enjoy!