Vegan keto butter cauliflower
This vegan keto butter cauliflower ticks all the boxes with its combination of spices, warming flavours and simplicity of ingredients.
Servings 3
Calories 468kcal
Ingredients
- 400 g cauliflower
- 400 ml canned full-fat coconut milk
- 30 g shallot or white onion
- 2 ½ tbsp extra virgin olive oil
- 1 tbsp coconut oil measured solid
- 4 tbsp tomato paste
- 1 tsp ground ginger
- 1 ½ tsp garam masala
- ½ tsp medium chilli powder
- 1 ⅓ tsp cumin or 3/4 tsp ground cumin
- 1 tsp turmeric
- a pinch of Cayenne pepper
- ½ tsp salt
- 1 tsp minced garlic optional
- ½ tbsp fresh herbs coriander, parsley or mint - to use as a topping
Instructions
- Melt the coconut oil in a pot over medium heat, when it's warm add the finely chopped onion (and garlic, if you are using it) and cook, stirring frequently, for a couple of minutes.
- Add the spices and the tomato paste: stir for approx. 1 minute until fragrant.
- Reduce the heat and add in the same pot the coconut milk. Mix well and cook for approx. 10 minutes until you get a creamy sauce.
- Add the cauliflower and cook for approx. 10 minutes or until tender. Add the olive oil and mix well.
- Taste and adjust the amount of spices if needed.
- Serve warm with fresh herbs on top.
Nutrition
Calories: 468kcal | Carbohydrates: 17.6g | Protein: 6.7g | Fat: 45g | Fiber: 4.3g