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Fresh cauliflower and a house made green pepper chutney sauce, our butter cauliflower just might be the perfect choice when you're craving something special.
Remove Vegano Tomato Coconut Gravy, Vegano Green Pepper Chutney, basmati rice, garlic naan and cauliflower from the bag to prepare for cooking.
Add the rice to a small pot with 1 cup of water and a pinch of salt. Bring to a boil then cover and simmer for 15 minutes. Remove from heat and let rest for 5 minutes before removing the lid.
Add the cauliflower into a large saucepan and cover with Vegano Tomato Coconut Gravy. Bring to a simmer over medium heat and cook for 12-15 minutes, stirring regularly until the cauliflower tender to your liking and the gravy has thickened up. Season to your taste with salt, pepper or chili flakes.
Remove the garlic naan from the package and heat it up for a couple of minutes in the microwave, toaster or household oven until it is soft and fragrant. Cut into triangles.
On two plates, place the cooked basmati rice on one side, and the buttered cauliflower on the other. Arrange the garlic naan triangle along the edge on your plate. Serve the Vegano Green Pepper Chutney over top of the buttered cauliflower or on the side.