This recipe was inspired by the famous Indian dish Aloo Gobi and Hetals’ Indian Cauliflower recipe on Allrecipes.com

Ingredients

• 1 large head cauliflower
• 4 tablespoons high quality coconut oil
• 2 1/4 teaspoons curry powder
• 1/2 yellow onion, chopped
• 1 teaspoon mustard seeds
• 1 cup tomatoes, pureed
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/4 teaspoon cayenne pepper
• salt to taste

Directions

• Preheat the oven to 375 degrees F. Roughly chop the cauliflower and place pieces in an oven safe dish with 1/8 cup water on the bottom.

• Heat two tablespoons of coconut oil in a pan and add 1 teaspoon mustard seeds and 1/4 tsp curry powder together. Mix the cauliflower in with the oil to completely cover it.

• Bake the cauliflower for 45 minutes.
• While the cauliflower is cooking, heat twotablespoons of coconut oil in a frying pan, mix in the minced onions and saute for about 5 minutes. Add the chopped tomatoes, garlic, 2 teaspoons curry powder, ginger and salt.  Add the cayenne towards the end of cooking. Let this mixture simmer for a while.

• To serve, put the cauliflower pieces on a plate and cover with the tomato curry sauce. Serve hot with indian bread (naan), rice or quinoa.