Ingredients:
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 medium sweet onion, diced
- 1 tablespoon freshly grated ginger
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 cup tomato paste
- 1 (15-ounce) can tomato sauce
- 2 cups vegetable stock
- Kosher salt and freshly ground black pepper, to taste
- 1 head cauliflower, cut into florets
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro leaves
Directions:
- Melt butter in a large over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in ginger, garam masala, chili powder, cumin and tomato paste until fragrant, about 1 minute.
- Stir in tomato sauce and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 5-7 minutes.
- Stir in cauliflower until tender, about 8-10 minutes.
- Stir in heavy cream until heated through, about 1 minute. Stir in cilantro; season with salt and pepper, to taste.
- Serve immediately with rice.
