Ingredients:

  • 1 large cauliflower head (about 2 lbs/900g), cut into bite-sized florets
  • 2 Tbsp Olive Oil
  • 1/2 tsp Turmeric Powder
  • Salt & Black Pepper to taste
  • 2 Tbsp Unsalted Butter or Coconut Oil
  • 1 large Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 1 Tbsp Fresh Ginger, grated or very finely minced
  • 1 Tbsp Garam Masala
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1/4 tsp Cayenne Pepper or Chili Flakes (or to taste)
  • 2 Tbsp Tomato Paste
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 cup Vegetable Broth
  • 1 can (13.5 oz) Full-Fat Coconut Milk (or 1 cup Heavy Cream)
  • 3 cups Fresh Spinach (packed)
  • 1 Tbsp Fresh Lime or Lemon Juice
  • 1/4 cup Fresh Cilantro, chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, turmeric, salt, and pepper on a large rimmed baking sheet. Roast for 20–25 minutes, flipping halfway, until tender and slightly browned at the edges. Set aside.
  2. In a large Dutch oven or deep pot over medium heat, melt the butter or oil. Add the chopped onion and sauté until softened and translucent (about 5–7 minutes).
  3. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant. Stir in the Garam Masala, cumin, coriander, and cayenne pepper. Cook for another 30 seconds, stirring constantly, until the spices smell toasted.
  4. Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly. Pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
  5. Reduce heat to low, cover partially, and let the sauce simmer for 10 minutes to allow flavours to meld.
  6. Stir in the full-fat coconut milk (or cream). Taste the sauce and adjust salt and pepper as needed.
  7. Gently fold in the roasted cauliflower florets and the fresh spinach. Cook just until the spinach wilts completely (about 2–3 minutes).
  8. Stir in the fresh lime or lemon juice. Serve hot, garnished generously with fresh cilantro, ideally over basmati rice.