BUTTER CAULIFLOWER MASALA (Vegan)!

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

In a small bowl, whisk together the extra-virgin olive oil, turmeric, and kosher salt until fully incorporated.

Drizzle the turmeric and olive oil mixture over the cauliflower florets in the bowl, and toss until the oil coats all of the florets.

Transfer the cauli to the baking sheet, and bake at 400 degrees for 15 minutes, tossing halfway through baking. Remove from oven.

Now for the masala: Heat a large skillet over medium heat. Add the vegan butter and swirl it in the pan until it melts and small bubbles start to form.

Add the yellow onion and cook in the melted butter for about 3-5 minutes or until the onion becomes translucent, tender, and lightly brown.

Add the garlic and ginger.

When the ginger and garlic have cooked with the onions after a few minutes add the garam masala, cumin, turmeric, cayenne, and salt. Cook for about 2 minutes.

Add the tomato paste and brown with the onions for a few minutes.

Now, add the tomatoes. Cook with the onions and tomato paste until the tomatoes darken and color and begin to reduce, about 5-7 minutes.

Add the coconut milk and cook with the tomatoes for about 5-10 minutes. Season to taste with salt.

Use an immersion blender and blend the curry to achieve a creamy, smooth consistency.

Finally, add the cauliflower. Simmer and cook the cauliflower in the curry until it becomes tender.

Serve with rice and/or naan!