Roasted cauliflower, spices, and fire-roasted tomatoes come together for this vegan take on butter chicken.

Ingredients

• 1 1/2 pounds fresh cauliflower florets, cut into 2-in. pieces (about 6 cups)
• 4 tablespoons canola oil, divided
• 1/2 cup frozen sweetened grated coconut (such as birds eye tropical isle)
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh jalapeño chile
• 1 (14-ounce) can coconut milk, divided
• 2 1/4 cups chopped fresh cilantro leaves, divided, plus more for garnish
• 1 1/2 tablespoons minced peeled fresh ginger, divided
• 1 red onion, chopped (about 2 cups)
• 2 tablespoons finely chopped garlic
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon garam masala
• 1 (14.5-ounce) can diced fire-roasted tomatoes
• 1 tablespoon tomato paste
• 1/4 cup water
• 1 (15-ounce) can chickpeas, drained and rinsed
• naan flatbread

Directions

1. Preheat oven to 450°F. Toss together cauliflower and 1 tablespoon of the oil on a large rimmed baking sheet until florets are coated; spread in a single layer. Bake until florets are browned, about 20 minutes. Set aside.
2. Meanwhile, process coconut, lemon juice, jalapeño, 1/2 cup coconut milk, 2 cups cilantro, and 1/2 tablespoon ginger in a blender until smooth, about 30 seconds. Transfer to a small bowl; set aside. Rinse blender clean, and set chutney aside.
3. Heat remaining 3 tablespoons oil in a large skillet over medium until shimmering. Add onion, and cook, stirring occasionally, until browned on edges, 6 to 7 minutes. Stir in garlic, salt, and remaining 1 tablespoon ginger; cook, stirring constantly, until fragrant, about 30 seconds. Add cumin, coriander, smoked paprika, cayenne, and garam masala; cook, stirring constantly, until spices are fragrant, about 30 seconds.
4. Stir diced tomatoes and tomato paste into mixture in skillet; cook, stirring often, until well combined. Pour tomato mixture and water into blender. Secure lid, and remove center piece to allow steam to escape. Place a clean towel over opening; process until smooth, about 30 seconds.
5. Transfer blended mixture to skillet. Stir in chickpeas, and cook over medium-high until sauce starts to bubble, about 2 minutes; continue to cook until chickpeas are warmed through, about 2 minutes. Stir in remaining 1 1/4 cups coconut milk, and return to a boil over medium-high. Stir in roasted cauliflower and remaining 1/4 cup cilantro; simmer over medium until sauce slightly thickens, about 3 minutes. Serve hot with naan and chutney. Garnish with additional cilantro, and serve.