Ingredients
Scale
- 1 large head cauliflower, florets separated
- 2 tablespoons vegan butter or margarine
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1 cup coconut milk or almond cream
- Salt and pepper to taste
- Fresh parsley or cilantro, for garnish
Instructions
- Steam cauliflower florets until tender, about 8-10 minutes.
- In a large skillet, melt vegan butter over medium heat.
- Add garlic and spices; sauté until fragrant, about 1 minute.
- Pour in coconut milk and stir well; simmer until sauce thickens slightly, about 5 minutes.
- Add steamed cauliflower to the skillet, tossing to coat in the sauce.
- Cook for another 2-3 minutes until heated through. Season with salt and pepper.
- Garnish with fresh herbs before serving.
Notes
- Adjust spices to taste for a milder or spicier flavor.
- You can substitute coconut milk with almond cream for a different creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal Kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg