Butterless, Chickenless Butter Chicken

My niece has been experimenting with some vegan cooking/eating and having a great experience with it. When she posted this indian style chickenless butter-chicken recipe, I knew I had to give it a try! I added some tofu to the original recipe (from halfbakedharvest.com) to pick up the protein level, but seitan would also work. The main ingredient in this recipe though - one of my favorite vegetables - is cauliflower. Cauliflower is a low-calorie, high fiber, high water content and highly nutritious vegetable (lots of vitamin C and vitamin K here). It is also considered to be an anti-cancer food due to the high level of glucosinolates which help protect cells from damage and have anti-inflammatory, antiviral, and antibacterial effects (source webmd).

Here's my version of the chickenless, butterless butter chicken:

7 cups chopped in bite-size pieces cauliflower (basically 1 average sized cauliflower head)

2 cans coconut milk (I use low fat)

4 cloves garlic

1/2 onion

2 inches fresh ginger grated

salt/pepper or powdered broth to taste

1 tbsp curry powder

1/2 tsp turmeric

135 grams tomato paste

450 grams tofu cubed to bite sized pieces

Stir fry up the onion and garlic in a small amount of water, then throw in the rest in and let it cook. Once the cauliflower is softened enough to bite easily, it is ready to go! Serve with a side of quinoa and broccoli and you've got yourself a veggie packed, nutritious, protein infused and delicious dinner. Enjoy!