BUTTER CAULIFLOWER

Ingredients:

• 2 Tbsp. fresh lemon juice

• 2 tsp. corn starch

• 1/2 tsp. ground cumin

• 1 tsp. ground turmeric divided

• 3 tsp. garam masala divided

• 1 1/2 tsp. salt divided

• 2 Tbsp. olive oil divided

• 1 medium head of cauliflower cut into florets

• 3 Tbsp. unsalted butter

• 1 yellow onion finely chopped

• 3 garlic cloves minced

• 2 tsp. freshly grated ginger sub ground ginger

• 2 Tbsp. tomato paste

• 1 tsp. paprika

• 1/4 tsp. ground cinnamon

• Pinch of cayenne pepper optional

• 1 8-oz. can tomato sauce

• 2 cups vegetable broth

• 1/2 cup heavy cream sub full-fat canned coconut milk

• Basmati rice for serving

• Fresh cilantro and whole-milk Greek yogurt for garnish

Instructions

1. Combine lemon juice, corn starch, cumin, and 1/2 tsp each of turmeric, garam masala, and salt in a large bowl. Set aside.

2. Heat 1 Tbsp of the oil in a large skillet over medium-high. Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, 7 to 8 minutes. Reduce heat to medium, and transfer cauliflower to bowl with corn starch mixture and toss to coat. Return seasoned cauliflower to skillet and cook another 7 to 8 minutes, until charred in spots and crisp-tender. Transfer cauliflower to a bowl.

3. Add remaining 1 Tbsp oil and butter to skillet. Add onions and cook until translucent, about 8 minutes. Stir in garlic, ginger, and tomato paste; cook 2 minutes, until fragrant. Add remaining 1/2 tsp turmeric, 2 1/2 tsp garam masala, and 1 tsp salt, along with paprika, cinnamon, and cayenne; cook 1 minute. Add tomato sauce and broth; bring mixture to a boil. Reduce to a simmer, stir in cream, and return cauliflower to skillet. Simmer mixture uncovered until sauce thickens, about 15 minutes. Garnish with cilantro and serve over rice with a dollop of yogurt.