Ingredients

• ROASTED CAULIFLOWER
• 1 head of cauliflower broken into small florets
• 1/2 bag of frozen peas (fresh peas are good, too)
• 1 TSP turmeric
• 1 TSP salt
• 3 cardamom pods lightly crushed
• 5 black peppercorns
• 1 TBSP coconut oil melted
• SAUCE
• 1/2 cup coconut oil
• 1 TSP ground cinnamon
• 2 TBSP ground brazil nuts
• 6 small green chillis
• 2 TBSP fresh ginger grated
• 2 cloves of garlic crushed
• 2 dried bay leaves
• 1 TBSP ground coriander
• 1 TSP turmeric
• 1 jar of diced tomatoes
• 2 TSP salt
• 2 TSP sugar
• 1/3 can of coconut cream

Instructions

1. Preheat oven to 350 F.
2. In a large bowl, combine the melted coconut oil, turmeric, black peppercorns, crushed cardamom pods, and salt. Add cauliflower, put on the lid, and toss until the cauliflower is coated.
3. Place the cauliflower mixture into a roasting tray and roast for 25 minutes.
4. While the cauliflower is roasting, heat the coconut oil in a large cast-iron pan, add the cinnamon, green chillies, garlic, ginger, bay leaves, ground brazil nuts and sauce for 1 minute. Next, add the diced tomatoes, turmeric, ground coriander, salt, and sugar. Bring to a boil, put the lid on, and then simmer on low for 15 minutes.
5. Take the cauliflower from the oven. Remove the peppercorns and cardamom pods and add it to the simmering sauce.
6. Remove the bay leaves from the simmering sauce. Combine the coconut cream and sauce in a blender and blend until smooth.
7. Return the sauce to the pan and add the peas and cauliflower. Simmer for 10 minutes.

Notes