4 cups cauliflower (chopped into bite-size pieces)
1 tbsp oil (I used avocado oil)
2 tbsp lemon juice
1 tbsp tandoori seasoning
½ tsp salt
2 tbsp oil (I used olive oil)
1 small onion (diced)
3 large garlic cloves (minced)
1 tbsp fresh ginger
2 tsp chili powder
1 tsp turmeric
1 tsp coriander
¾ tsp cumin
¼ tsp cinnamon
4 cups crushed tomatoes
1 tbsp brown sugar
1 cup full-fat coconut milk
Salt & pepper, to taste