1 large head of cauliflower, cut into bite sized florets
1 tablespoon olive oil
1 cup tomato puree
1 cup Ajoyo Original Almondmilk
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
fresh cilantro for garnish, chopped
salt & pepper to taste
Directions
Preheat oven to 425. Toss cauliflower with olive oil, salt, pepper, and spread on a baking sheet. Roast for 25 minutes, until cauliflower is soft and golden brown.
In a sauce pan, over medium heat, add all the dry spices and stir, allowing them to toast for 1-2 minutes.
After the spices are toasted, whisk in tomato puree, water, and Ajoyo Original Almondmilk.
Bring sauce to a simmer, allowing it to thicken for 5-10 minutes.
Ladle sauce into bowls, top with a portion of the roasted cauliflower, and sprinkle with fresh cilantro.