Roasted Cauliflower with Curry Coconut Tomato Sauce
This is a warm toned luscious and silky vegetarian dish which can be either a side dish or as a main course. It is easy and is great for leftovers.
Ingredients
1 large head of cauliflower
1 28 ounce can of tomatoes
1 can of tomato paste
4 cloves of finely chopped garlic
4 tablespoons of curry powder
4 tablespoons of garam masala
1 full fat can of coconut milk
2 tablespoons of olive oil
Garnish: Slivered almonds and parsley
Instructions
Preheat oven to 425 degrees. Cut cauliflower into medium size florets. Toss with olive oil, salt and pepper and place on a cookie sheet. Cook until cauliflower is brown on the outside.
Place olive oil in large saucepan. Sautée garlic until just fragrant. Add spices and cook for 2-3 minutes or until fragrant.
Add can of tomatoes, 4 tablespoons of tomato past and whisk the spices and garlic into the mixture until fully incorporated. Cover and cook for 15 minutes.
Remove cover, using a potato masher mash the tomatoes and add 3/4 of the can of coconut milk and whisk until smooth.
Put roasted cauliflower into pan and cook for a minute to two until fully coated.
Garnish with slivered almonds and parsley