Roasted Cauliflower with Creamy Coconut Sauce

I came across this epic-sounding recipe on Instagram, courtesy of themodernnonna ⠀⠀

The Cauliflower:

5-6 cups of cauliflower florets — I used a small head of cauliflower

1 tablespoon avocado oil

salt and smoked paprika to taste

The Sauce:

1 tablespoon oil — avocado oil or olive oil

1 small finely chopped onion

3 minced garlic cloves

salt and pepper to taste

1/2-1 teaspoon turmeric powder — I measure with my heart

1/3 cup tomato sauce or Passata

4 tablespoons of the cream that sits on top of a can of coconut milk — add some of the coconut milk if you need to thin it out

1 cup finely chopped spinach is optional

parsley or cilantro for garnish is optional⠀⠀

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You will also need cooked Jasmine rice or any you enjoy. I used 1 cup of dry jasmine rice and boiled it with 1 3/4 cup water and some salt

Preheat the oven to 450F. Add the raw cauliflower florettes on a baking sheet lined with parchment paper. Drizzle on the oil, add salt and smoked paprika to taste. With clean hands massage it really well and bake for 25 minutes or until roasted. In a pan on medium-high heat start sautéing the onion until translucent. This should take 1 to 2 minutes. Add the garlic and sauté for another 30 seconds. You do not want anything to burn. Add the spices to taste and stir again. Add the tomato sauce, the cream that sits on top of a can of coconut milk and stir. Let it simmer on low heat for 3-4 minutes. Add the roasted cauliflower and let it simmer for another 2-3 minutes. Optionally stir in some chopped spinach and take it off the heat. Garnish with parsley, cilantro, or even basil it’s totally up to you. Top it off on top of rice and enjoy.