Vegan Butter Cauliflower
Ingredients
- 1 head of cauliflower, cut into florets
- ca 3 cm long piece of ginger, peeled and finely chopped
- 4 cloves of garlic, peeled and minced
- 1 red onion, peeled, halfed and sliced
- 2 tomatoes, chopped
- 500 ml sieved tomatoes
- 1 tbsp. paprika
- 1 tsp. curry
- 1 tsp. turmeric
- 1 tbsp. garam masala
- 1/2 tsp cumin
- 4 tbsp. Vegan butter
- 3 tbsp. Olive oil
- 6 (+more) tbsp. Soy yogurt
- Juice of 1/2 lemon
- 1 handful fresh parsley, chopped
Directions
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Add the cauliflower florets to a bowl, along with 1 tbsp. paprika, 1 tsp. curry, 1 tsp. turmeric, 3 tbsp. soy yogurt and 3 tbsp. olive oil
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Mix until the florets are evenly coated
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Heat 2 tbsp. vegan butter in a big saucepan over medium heat
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Add finely chopped garlic and ginger. Let that cook for about 3 minutes while stirring occasionally
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Add onion slices and let them cook for another 2 minutes or until they become translucent
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After ca 2 minutes, add the chopped tomatoes and let everything cook for another 3-4 minutes or until the tomatoes are soft
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Add cauliflower florets and any marinade that is left in the bowl
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Give everything a good stir, then add sieved tomatoes, 2 tbsp. vegan butter, 3 tbsp. soy yogurt, garam masala, cumin. lemon juice and some salt
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Reduce heat to medium-low, cover pot with a lid and let everything cook for about 20 minutes
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Stir occasionally
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Season with more salt if needed
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Serve with chopped parsley, more soy yogurt on top and some rice and/or naan bread on the side
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Enjoy!
