Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Spread the cauliflower florets on a baking sheet, and char under the broiler for 10 minutes at 200c (395f). This will help the cauliflower get going.
In a heavy bottom pan, melt the coconut oil. Add the minced garlic and grated ginger, and cook until fragrant (about 1 minute). Add all of the spices, sugar, and salt, stir and cook for a minute then add the passata, followed by the coconut milk.
Add the cauliflower to the sauce, and simmer until the cauliflower is cooked and sauce reduce a little. This should take around 10 minutes.
Serve warm over basmati rice with chopped parsley, mint, or cilantro.
- The Passata sauce can be substituted with tomato sauce, or a can of plain tomatoes that are blended and sieved.
- This dish is medium spicy, so if you're feeding children then I recommend that you leave the chili powder out.
- You can stir in vegan butter in the sauce at the end for a creamier texture.
- Garnish with fresh herbs before serving. The recommended herbs for garnish are fresh cilantro, mint leaves, and parsley.
- Serve with basmati or brown rice, and/or fresh naan.
- If you store the leftovers in the fridge, the sauce will thicken up. Reheat in the microwave with adding a splash of water and mix. You can store in the fridge for up to 5 days.
- Freeze in a freezer-safe container for up to 3 months.
- The sugar is optional but helps to eliminate the acidity of the tomato sauce.
Calories: 107kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Sodium: 449mg | Potassium: 680mg | Fiber: 5g | Sugar: 5g | Vitamin A: 430IU | Vitamin C: 78mg | Calcium: 49mg | Iron: 2mg