Start by cutting your large head of cauliflower into florets. Rinse them under cold water and let them drain. This will help remove any dirt and ensure your cauliflower is fresh.
In a large pot or Dutch oven, heat the extra virgin olive oil over medium heat. Once hot, add the chopped yellow onion and sauté for about 5 minutes or until translucent. Then, add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.
Sprinkle in the garam masala, yellow curry powder, turmeric, and cayenne pepper. Stir well to combine and let the spices toast for a minute, which will enhance their flavors.
Next, add the tomato paste to the pot and mix it in thoroughly with the spices. Pour in the canned coconut milk, stirring to create a smooth sauce. Season with kosher salt and black pepper to taste.
Add the cauliflower florets to the pot, stirring to coat them in the sauce. Bring the mixture to a gentle simmer, cover the pot, and let it cook for about 15-20 minutes. The cauliflower should become tender but still have a slight bite.
Once the cauliflower is cooked, remove the pot from heat and stir in the coconut oil until melted. This adds a rich flavor and extra creaminess to the dish.
Finally, sprinkle the fresh cilantro over the top for a burst of freshness. Serve your Indian Coconut Butter Cauliflower with steamed rice and naan for a complete meal that will have everyone asking for seconds!
