Instructions

• Preheat the broiler to high. Grease a large rimmed baking sheet with extra virgin olive oil.
• In a large bowl, combine the cauliflower florets, 1/2 cup coconut milk, 2 cloves minced garlic, 1 tablespoon grated ginger, and kosher salt and black pepper to taste. Stir to coat and let marinate 10 to 30 minutes.
• Spread the marinated florets in an even layer on the prepared baking sheet. Broil 3–4 minutes, until the edges of the florets just start to char. Remove from the oven.
• While the cauliflower is broiling, heat a large cast-iron (or other heavy) skillet over medium heat and add the extra virgin olive oil.
• Add the diced yellow onion and cook, stirring occasionally, for 4–5 minutes, until softened.
• Add the remaining minced garlic (2 cloves) and the remaining grated ginger (1 tablespoon). Cook, stirring, for another 4–5 minutes.
• Stir in the garam masala (2 tablespoons), red curry powder (2 teaspoons), turmeric (1/2 teaspoon), and cayenne pepper (1/2 teaspoon). Cook, stirring, for about 1 minute until the spices are fragrant.
• Add the 6 oz can of tomato paste and the remaining coconut milk (2 cups). Stir to combine and bring the sauce to a boil. Cook 5–7 minutes, stirring occasionally, until the sauce begins to thicken.
• Stir in the coconut oil (2 tablespoons) until melted and incorporated. Taste and adjust with kosher salt and black pepper as needed.
• Add the broiled cauliflower florets and any juices from the baking sheet to the skillet. Gently toss to coat and cook, stirring, about 5 minutes more, until the cauliflower is heated through and the sauce thickens to your liking.
• Remove the skillet from the heat and sprinkle with the chopped fresh cilantro (1/4 cup).
• Serve the coconut butter cauliflower over rice with naan on the side.