Coconut Butter Cauliflower

Despite being ridiculously easy, this dish was super flavourful and creamy. We were living with an abundance of cauliflower so it really hit the spot. This recipe is adapted by me, Angela from www.halfbakedharvest.com

Ingredients:

6 cups cauliflower chopped (stems and all)

2 cans coconut milk

2 bunches of garlic scapes

salt and pepper

1 large onion

1 T garam masala

1 T yellow curry powder

1 tsp tumeric

1/2 tsp cayenne pepper (to taste)

750 ml jar of tomato sauce

2 T coconut oil

1/2 cup fresh cilantro chopped

rice or naan

Instructions:

1. Preheat oven to roast at 400

2. In a large bowl combine onion, garlic scapes (chopped), cauliflower, salt, pepper and 1/3 cup coconut milk (or enough to cover the cauliflower well). Stir to combine and set to marinate for 10 minutes.

3. Spread the cauliflower mixture on a baking sheet and roast for 15-20 until cauliflower is just beginning to char on the edges.

4. Meanwhile, heat the olive oil in a large skillet or pot at medium heat. Add spices heating until fragrant and then add the tomato sauce and remaining coconut milk. Stir in coconut oil. Heat through and then keep at low temperature until cauliflower is ready.

5. Pour in cauliflower into the sauce and stir. Add cilantro, season with additional salt if needed.

6. Serve over rice and/or with fresh naan.