Break the cauliflower into florets and add it to a large mixing bowl*. Sprinkle with salt, pepper, garam masala and add in garlic, ginger and melted coconut oil*. Mix thoroughly until all pieces are nicely coated.
Transfer the seasoned cauliflower to your prepared baking sheet, and arrange it in a single layer without overlapping.Place under the broiler for about 15 minutes, or until nicely charred and crisp tender. Check it halfway and, using tongs, flip the cauliflower florets to brown them evenly.
Meanwhile, heat the olive oil in a large skillet* over medium heat.Sauté the onion for 3-4 minutes, then add in garlic, ginger and spices. Stir and continue to cook for 1 minute, until fragrant.Add crushed tomatoes and coconut cream, then stir until well combined.Bring the sauce to a boil and once bubbling, reduce the heat and simmer until it thickens, for 8-10 minutes. Season with salt and pepper. Stir the sauce every now and then to make sure it doesn't stick and burn at the bottom of the pan.
Once the cauliflower is done, carefully transfer it to the pan with your sauce.Stir until the cauliflower is well coated and continue to cook until it's done to your liking (I like roasted cauliflower with a crunch to the bite so I skipped this step).Remove from heat, and season to taste, if needed. Sprinkle with cilantro and serve next to cooked rice and warm naan bread.Enjoy!
Please check the Tips & Tricks in the article before making this butter roasted cauliflower recipe. Below is just a summary:
You can replace coconut oil with vegan butter, unsalted butter, ghee or clarified butter. See more at Tip #1.
I made this recipe with broiled cauliflower but I recommend you to try it with grilled cauliflower as well. Trust me, it's super delish. See more at Tip #2.
For sides ideas, check out Tip #3.
You can make a version of this recipe with meat, such as chicken, turkey or beef. More on this at Tip #4.