Butter Vegetarian

Reference source: Vanessa Pesavento

Method

Preheat oven to 200 degrees. Combine the grated ginger and garlic in a small bowl. 

In a separate bowl stir together the vegetable oil, lemon juice, 1 teaspoon garam masala and half the garlic/ginger mixture. Pour over the cauliflower and toss well to coat evenly.

Spread the cauliflower out onto a baking sheet and then roast in the oven until tender and golden brown (20-25 mins)

In a pot combine the coconut oil, cardamom, cinnamon stick and cloves. Fry the spices until fragrant. (1-2 mins)

Add the remaining garlic and ginger mixture to the pot and fry until the garlic starts to brown and the mixture is very fragrant (2-3 mins). 

Add the pureed tomatoes and simmer over low heat until the tomatoes are thick and paste like (About 45 mins). Once the mixture starts sputtering, stir constantly. Add coconut cream and remaining garam masala.

Add cauliflower and stir well. Season with salt to taste and simmer together for about 10 mins.