1tspginger garlic paste4 garlic pods + 1/2 inch ginger
Rest of the coconut milk
Take a large head cauliflower.
Clean and wash 3 /4 times.
Pat dry with a kitchen towel.
Now cut into bite-sized florets.
If florets are large, cut into 2 - 3 pieces.
In a bowl take 1/2 can coconut milk.
Add salt, paprika, garlic powder and onion powder.
Add in the chopped cauliflower. Mix it well.
Leave them for 20 minutes to marinate in the spices.
Then spread the florets on a baking tray.
Bake for 20 minutes at 375 - 400 degrees
Making Curry Gravy/ Sauce
Heat a pan. Add vegan butter/ oil.
Put in whole spices (bayleaf, cardamom, cinnamon, peppers, cloves) and saute for 15 - 20 seconds or till fragrant.
Add chopped onion, ginger garlic (paste/ minced)
Saute on medium flame till onions turn translucent.
Add ground spices and give it a nice stir.
Now add chopped tomatoes and saute till soft and starts releasing oil on sides.
Turn off heat and allow it to cool down slightly.
Then transfer the cooked spices into a blender and puree it to smooth paste.
Transfer the pureed curry paste to pot/ pan again.
Add 1/2 - 3/4 cup water and bring it to simmer.
Now add rest of the coconut milk.
Next, add in the roasted coconut and simmer for 5 - 7 minutes more.
Turn off heat once the gravy thickens to the desired consistency.
Garnish with coriander leaves and serve hot.
To make this curry sauce more creamy and rich, add cashew nuts paste to the gravy. To make cashew nut paste, soak cashew in hot water for 30 minutes. Then blend them to a smooth paste in a high-speed blender. Add to the curry paste.To blend the onion and tomatoes, you can use an immersion blender as well.