This comforting vegan keto butter cauliflower combines simple ingredients along with warming spices to make a tasty main meal.
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)
1
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.
2
Add the spices and the tomato paste: stir for approx. 1 minute until fragrant.
3
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.
4
Add the cauliflower and cook for approx. 10 minutes or until tender. Add the olive oil and mix well.
5
Taste and adjust the amount of spices if needed.
6
Serve warm with fresh herbs on top.
CuisineKetogenic, Ketogenic-Vegan
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)