Vegan Indian “Butter” Cauliflower with Coconut Brown Rice

Vegan Indian “Butter” Cauliflower with Coconut Brown Rice is an Indian side dish. For $1.89 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 617 calories, 11g of protein, and 40g of fat. This recipe serves 6. 5859 people have tried and liked this recipe. A mixture of brown rice, cumin, oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 55 minutes. It is brought to you by Food Doodles. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is outstanding. If you like this recipe, take a look at these similar recipes: Indian Butter Chicken (or Cauliflower), Savory Indian Pancakes with Lentils, Brown Rice and Cabbage, and Cauliflower, Brown Rice, and Vegetable Fried Rice.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 50 minutes

 

Ingredients:

1½ C long grain brown rice(jasmine rice is preferable but any kind works)

1 quart (or a 32 oz can) jar tomatoes, pureed

3-4 C cauliflower, 1 small head

2 tsp chilli powder

½ tsp cinnamon

3 tbsp flaked coconut

1 tbsp coconut oil

1 tsp coriander

¾ tsp cumin

1 tbsp fresh ginger, grated

1 can full fat coconut milk(or just over 1½ C)

1 can full fat coconut milk

4 large cloves of garlic, minced

1 tsp honey or alternative

juice of half a lemon, about 2 tbsp

1 tbsp oil

2 tbsp oil

1 large onion, diced

1 tbsp raw sugar

¼ tsp salt + more to taste

1 tsp sea salt

1 - 1½ tbsp tandoori seasoning

1 tsp turmeric

1½ C water

Equipment:

sauce pan

frying pan

baking sheet

oven

Cooking instruction summary:

In a medium saucepan heat the coconut oil.Add the brown rice and stir while cooking over medium heat for 1-2 minutes until the rice begins to toast. Add the flaked coconut.Stir in the coconut milk, water, honey and salt. Bring to a boil, stir, cover and turn down to a simmer. Simmer rice for 50 minutes then turn off the heat and let the rice sit for 5 minutes before serving.In a large skillet heat the oil over medium low heat. When hot add the onion and saute until completely softened and some pieces are starting to caramelize and turn dark, 10-15 minutes. Add the garlic and ginger and stir. Add the chilli powder, turmeric, coriander, cumin and cinnamon and stir again. Pour in the tomatoes and stir well. Bring up to a boil and then turn down and simmer while preparing the cauliflower.Preheat oven to 425 degrees.To prepare the cauliflower chop into bite sized pieces and lay out on a baking sheet. Drizzle with oil, sprinkle with tandoori seasoning, fresh lemon juice and salt. Toss well to combine. When the oven is hot, place cauliflower in the oven and roast until the edges of the cauliflower are beginning to caramelize and turn dark but the cauliflower is still firm, about 15 minutes.Meanwhile, stir the sauce occasionally until it thickens, about 20 minutes. Add 1 tbsp of sugar, tsp of salt and the can of full fat coconut milk(*see note). Stir well.Once the cauliflower is done, remove from the oven and stir into the sauce. Stir well and serve hot over rice.

 

Step by step:


1. In a medium saucepan heat the coconut oil.

2. Add the brown rice and stir while cooking over medium heat for 1-2 minutes until the rice begins to toast.

3. Add the flaked coconut.Stir in the coconut milk, water, honey and salt. Bring to a boil, stir, cover and turn down to a simmer. Simmer rice for 50 minutes then turn off the heat and let the rice sit for 5 minutes before serving.In a large skillet heat the oil over medium low heat. When hot add the onion and saute until completely softened and some pieces are starting to caramelize and turn dark, 10-15 minutes.

4. Add the garlic and ginger and stir.

5. Add the chilli powder, turmeric, coriander, cumin and cinnamon and stir again.

6. Pour in the tomatoes and stir well. Bring up to a boil and then turn down and simmer while preparing the cauliflower.Preheat oven to 425 degrees.To prepare the cauliflower chop into bite sized pieces and lay out on a baking sheet.

7. Drizzle with oil, sprinkle with tandoori seasoning, fresh lemon juice and salt. Toss well to combine. When the oven is hot, place cauliflower in the oven and roast until the edges of the cauliflower are beginning to caramelize and turn dark but the cauliflower is still firm, about 15 minutes.Meanwhile, stir the sauce occasionally until it thickens, about 20 minutes.

8. Add 1 tbsp of sugar, tsp of salt and the can of full fat coconut milk(*see note). Stir well.Once the cauliflower is done, remove from the oven and stir into the sauce. Stir well and serve hot over rice.


Nutrition Information:

Quickview
619k Calories
10g Protein
39g Total Fat
64g Carbs
23% Health Score
Limit These
Calories
619k
31%

Fat
39g
61%

  Saturated Fat
27g
174%

Carbohydrates
64g
22%

  Sugar
12g
14%

Cholesterol
0.0mg
0%

Sodium
747mg
33%

Get Enough Of These
Protein
10g
22%

Manganese
3mg
176%

Vitamin C
47mg
57%

Iron
9mg
52%

Magnesium
184mg
46%

Vitamin K
46µg
44%

Copper
0.8mg
40%

Vitamin B6
0.73mg
37%

Phosphorus
345mg
35%

Fiber
8g
34%

Potassium
1172mg
33%

Vitamin E
4mg
29%

Vitamin B3
5mg
27%

Vitamin B1
0.4mg
27%

Folate
93µg
23%

Calcium
184mg
18%

Vitamin B5
1mg
18%

Zinc
2mg
17%

Vitamin A
679IU
14%

Vitamin B2
0.18mg
10%

Selenium
2µg
3%

covered percent of daily need
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