Ingredients
1 large head cauliflower, cut into florets2 tablespoons coconut oil, melted1 tablespoon minced fresh gingerroot2 garlic cloves, minced1 teaspoon garam masala1/4 teaspoon salt1/4 teaspoon pepperSAUCE:1 tablespoon olive oil1/2 cup chopped onion1 tablespoon minced fresh gingerroot2 garlic cloves, minced2 teaspoons garam masala2 teaspoons curry powder1 teaspoon cayenne pepper, optional1 can (15 ounces) crushed tomatoes1 can (13.66 ounces) coconut milk1/4 teaspoon salt1/4 teaspoon pepper1/4 cup chopped fresh cilantroOptional: Hot cooked rice, naan flatbreads and lime wedges
Preparation
Preheat air fryer to 400°. In a large bowl, combine first 7 ingredients; toss to coat. In batches if necessary, place cauliflower in a single layer on greased tray in air-fryer basket. Cook until brown and crisp-tender, 8-10 minutes, turning once.
Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add ginger, garlic, garam masala, curry powder and, if desired, cayenne pepper; cook 1 minute longer. Stir in tomatoes, coconut milk, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, 10-12 minutes, stirring occasionally.
Stir in cauliflower; sprinkle with cilantro. If desired, serve with rice, naan and lime wedges.
