Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 2 tbsp olive oil
- 1/4 cup vegan butter
- 3 cloves garlic, minced
- 1/2 cup coconut milk or almond milk
- 1 tbsp lemon juice
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes until golden brown.
- In a skillet, melt vegan butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Stir in coconut milk, lemon juice, paprika, salt, and pepper. Simmer for 3-5 minutes until sauce thickens slightly.
- Combine roasted cauliflower with the sauce, toss gently to coat evenly.
Notes
- For extra flavor, add a pinch of cayenne or turmeric.
- Serve with rice or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Roasting and simmering
- Cuisine: Vegan, Plant-Based
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 210 Kcal
- Sugar: 4g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg