Ingredients
Scale
- 1 large cauliflower head, cut into florets
- 3 tablespoons vegan butter
- 3 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- Salt to taste
- Fresh parsley for garnish
Instructions
- Steam or boil the cauliflower florets until tender, then drain and set aside.
- In a large skillet, melt the vegan butter over medium heat.
- Add minced garlic and cook until fragrant, about 1 minute.
- Stir in turmeric, smoked paprika, cumin, chili powder, black pepper, and salt. Cook for 1 minute to release spices’ aroma.
- Add the cooked cauliflower to the skillet, tossing to coat evenly with the spice butter sauce.
- Cook for another 5 minutes, stirring occasionally.
- Garnish with chopped fresh parsley before serving.
Notes
- Feel free to adjust the spice levels according to your preference.
- You can substitute fresh herbs for garnishing, such as cilantro or chives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan, Plant-based, Dairy-free
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg