Description
Cauliflower is an excellent plant-based substitute for chicken in this recipe, but to truly mimic a hearty texture, a few extra steps make all the difference.
Ingredients
Scale
Ingredients:
- 1 large cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 small onion, diced
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tsp garam masala
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1 tbsp tomato paste
- 1 can (15 oz) crushed tomatoes
- 1/2 cup full-fat coconut milk (or heavy cream)
- 1 tbsp unsalted butter (or vegan butter for dairy-free)
- 1 tsp maple syrup (optional, for balance)
- Fresh cilantro for garnish
- Cooked basmati rice or naan for serving
Instructions
- Roast the Cauliflower: Preheat oven to 425°F. Toss cauliflower florets with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden brown.
- Sauté the Aromatics: In a large pan over medium heat, melt the butter. Add diced onion and sauté until softened. Stir in garlic, ginger, and spices, cooking for 1 minute until fragrant.
- Build the Sauce: Add tomato paste, crushed tomatoes, and maple syrup. Let simmer for 5 minutes before stirring in coconut milk.
- Combine & Simmer: Add the roasted cauliflower to the sauce and let simmer for another 5 minutes so it soaks up all the flavors.
- Serve & Enjoy: Spoon over rice or dip warm naan into the creamy sauce. Garnish with fresh cilantro.
Notes
Can I use frozen cauliflower?
Yes! Just thaw and pat dry before roasting to prevent excess moisture.
What can I substitute for coconut milk?
Cashew cream or heavy cream work well for a similar creamy consistency.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat on the stovetop for the best texture.
- Prep Time: 15
- Cook Time: 50
Nutrition
- Serving Size: 4
- Calories: 325
- Sugar: 7
- Sodium: 890mg
- Fat: 28
- Saturated Fat: 14
- Protein: 4