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