Name: Vegan Keto Butter Cauliflower
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Cuisine: Ketogenic
Ingredients: 400 g Cauliflower; 400 ml Canned Full-Fat Coconut Milk; 30 g Shallots (or White Onion); 2 ½ tbsp Coconut Oil (measured solid); 4 tbsp Tomato Paste; 1 tsp Ground Ginger; 1 ½ tsp Garam Masala; ½ tsp Medium Chili Pepper; 1 ⅓ tsp Cumin (or 3/4 tps Cumin); 1 tsp Turmeric; A Pinch of Cayenne Pepper; ½ tsp Sea Salt; 1 tsp Minced Garlic (Optional); ½ tbsp Fresh Herbs (Coriander, Parsley or Mint - use as a topping)

RatingDifficultyBeginner

This comforting vegan keto butter cauliflower combines simple ingredients along with warming spices to make a tasty main meal.

Yields3 Servings

Prep Time10 minsCook Time25 minsTotal Time35 mins

400 g Cauliflower

400 ml Canned Full-Fat Coconut Milk

30 g Shallots (or White Onion)

2 ½ tbsp Coconut Oil (measured solid)

4 tbsp Tomato Paste

1 tsp Ground Ginger

1 ½ tsp Garam Masala

½ tsp Medium Chili Pepper

1 ⅓ tsp Cumin (or 3/4 tps Cumin)

1 tsp Turmeric

A Pinch of Cayenne Pepper

½ tsp Sea Salt

1 tsp Minced Garlic (Optional)

½ tbsp Fresh Herbs (Coriander, Parsley or Mint - use as a topping)

Melt the coconut oil in a pot over medium heat, when it's warm add the finely chopped onion (and garlic, if you are using it) and cook, stirring frequently, for a couple of minutes.

Add the spices and the tomato paste: stir for approx. 1 minute until fragrant.

Reduce the heat and add in the same pot the coconut milk. Mix well and cook for approx. 10 minutes until you get a creamy sauce.

Add the cauliflower and cook for approx. 10 minutes or until tender. Add the olive oil and mix well.

Taste and adjust the amount of spices if needed.

Serve warm with fresh herbs on top.

CuisineKetogenic, Ketogenic-Vegan

Ingredients