1/2 cup coconut cream
2 tablespoons vegetable oil
1 tablespoon mild or hot curry powder
1 1/2 teaspoons sweet paprika
1/2 teaspoon salt
1 head cauliflower, broken into florets (about 4 cups)
3 cloves garlic, roughly chopped
One 1/2-inch piece fresh ginger, roughly chopped
1 small yellow onion, roughly chopped
1/2 jalapeño, seeded and diced
2 teaspoons garam masala
1/2 teaspoon ground coriander
One 28-ounce can tomato puree
1 medium red bell pepper, seeded and chopped
2 tablespoons vegan butter (or olive oil)
3 tablespoons chopped fresh cilantro, plus more for garnish
6 cups cooked brown rice, for serving
Lemon wedges, for serving
Add 2 tablespoons coconut cream, 1 tablespoon oil, 1 tablespoon water, 1 1/2 teaspoons curry powder, 1/2 tsp sweet paprika, and 1/4 teaspoon salt to a medium bowl. Whisk to combine and add cauliflower. Toss to coat evenly. Cover and marinate the cauliflower for 30 minutes on the counter.
Add garlic, ginger, onion, jalapeño, and 2 tablespoons water to a food processor. Blend until smooth.
Add remaining oil to a large Dutch oven or heavy pot over medium-high heat. Once hot, stir in onion blended mixture, garam masala, remaining curry powder, remaining paprika, and coriander. Cook, stirring occasionally, until mixture starts to brown, about 4 minutes.
Stir in tomato puree, 1 cup water, and bell pepper. Cover with lid and simmer until sauce is slightly reduced and onion mixture is soft, about 10 to 15 minutes.
Preheat broiler. Line a baking sheet with foil and add cauliflower in a single layer. Broil, tossing halfway through, until cauliflower is browned and just cooked through. This will take about 8 to 10 minutes.
Stir cauliflower into the sauce, along with remaining coconut cream, vegan butter, and cilantro. Cook until warmed through, about 5 minutes, stirring occasionally.
Serve over brown rice with lemon wedges. Garnish with chopped cilantro as desired.