Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tablespoons vegan butter or margarine
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 cup coconut milk or almond cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Steam or roast cauliflower florets until tender, set aside.
- In a large skillet, melt vegan butter over medium heat.
- Add minced garlic and cook until fragrant, about 1 minute.
- Stir in smoked paprika, turmeric, and cumin, cook for 30 seconds.
- Pour in coconut milk and simmer until slightly thickened.
- Add cooked cauliflower to the sauce, toss to coat evenly.
- Season with salt and pepper, garnish with parsley, and serve hot.
Notes
- Adjust spice levels to taste.
- Best served with rice or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Saute, simmer, steam/roast
- Cuisine: Vegan
- Diet: Dairy-Free, Plant-Based
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal Kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg