Go Back
0 from 0 votes
Cauliflower Coconut Masala
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Author: Julia
  • 2 Tbsp butter use Earth Balance or coconut oil for vegan
  • 1 yellow onion chopped
  • 4 cloves large or 6 small garlic minced
  • 1 jalapeno finely chopped
  • 2- inch to 3- piece fresh ginger peeled and minced
  • 3 Tbsp garam masala
  • 1 tsp kosher salt
  • 28- oz can crushed tomatoes
  • 1 Tbsp sugar
  • 1 pieces head cauliflower chopped into bite-sized
  • 1 14- oz can full-fat coconut milk
For serving:
  • basmati rice
  • frozen peas
  • chopped cilantro
  1. Melt butter in a large pan over medium-low heat. Add onions, garlic and jalapeno and saute until onions are translucent and begin to turn brown around the edges, 6-7 minutes. Add ginger, garam masala, and salt, and saute another 30-60 seconds. Stir in crushed tomatoes and sugar. Cover and bring to a simmer.
  2. Stir in chopped cauliflower. Don't worry if it seems like there's no liquid left; this will change as the cauliflower cooks. Simmer until cauliflower is tender, about 30 minutes, stirring occasionally.
  3. Remove from heat and stir in coconut milk. Serve over basmati rice with peas on the side, and plenty of chopped cilantro. Enjoy!