Ingredients
- 2 large heads cauliflower, cut into florets (or 3 12-oz bags of cauliflower florets)
- 3 cans full fat coconut milk
- 8 cloves garlic, minced or grated (or 8 heaping tablespoons of minced garlic from gar)
- 4 inches fresh ginger, grated (or 4 tablespoons of ginger paste)
- salt
- 4 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 tablespoon garam masala
- 4 teaspoons yellow curry powder
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper, more or less to taste
- 2 cans (6 ounce) tomato paste
Instructions
0. Start a pot of rice.
1. Preheat the broiler to high. Line baking sheet with parchment.
2. In a large bowl, combine the cauliflower, 2/3 cups (about 2/3 of a can) coconut milk, 4 heaping tablespoons chopped garlic, 2 tablespoon grated ginger, and a pinch of salt. Let sit 10 minutes to “marinate”. Spread the cauliflower in an even layer on 2 prepared baking sheets. Transfer to the oven and broil until the cauliflower is just beginning to char on the edges. (The original recipe says 3-4 minutes but this always takes longer to cook for me. My oven takes about 12-14 minutes.)
3. Heat the olive oil in a large soup pan over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the remaining garlic (4 cloves/4 tablespoons) and ginger (2 tablespoons), cooking another 5 minutes. Stir in the garam masala, curry powder, turmeric, and cayenne, and cook until fragrant, about 1 minute.
4. Add the tomato paste and remaining coconut milk. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Add the cauliflower and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
Original recipe by Tieghan