Indian Butter Cauliflower (Vegan)

Preheat oven to 425 F.

While oven is heating up, add chopped cauliflower, 1 tablespoon of the oil, the lemon juice, tandoori seasoning and salt to a large bowl. Mix well so that all of the cauliflower pieces are coated. Add cauliflower to a rimmed baking sheet in a single layer and cook in the preheated oven for about 15 minutes, or until lightly browned.

In a large skillet, add the remaining 2 tablespoons of oil and heat on medium heat. Once warmed, add onions and cook until translucent, about 10 minutes. Add garlic, ginger, chili powder, turmeric, coriander, cumin, and cinnamon, and mix well. Add crushed tomatoes, and mix until combined. Simmer on medium heat for about 15 minutes, then add coconut milk and sugar. Mix well and cook for another 5 minutes or until the sauce has thickened. Add salt and pepper to taste, then add in the cooked cauliflower and cook until everything is heated through.

Serve over rice, quinoa or grain of your choice (I used Basmati rice).