from Damn Delicious
3 tablespoons unsalted butter
3 cloves garlic, minced
1 small onion, diced
1 T. freshly grated ginger
2 t. garam masala
1 t. chili powder
1 t. ground cumin
¼ cup tomato paste
1 (15-oz.) can tomato sauce
2 cups vegetable stock
Pinch Kosher salt, to taste
1 head Melissa’s Organic Cauliflower, cut into florets
½ cup heavy cream
¼ cup chopped fresh cilantro leaves
Melt butter in a large stockpot or Dutch oven 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 with rice.
Cilantro Rice
1/2 cup basmati rice, rinsed and drained
1 cup chicken stock
1 T. butter
Pinch of salt
1½ teaspoons fresh lime juice
¼ -1/3 cup chopped fresh cilantro
Place rice, stock, butter, and salt into small saucepan. (I spray mine with Pam to prevent sticking.) Bring to a boil, cover, reduce heat to low, and simmer until the rice is tender, about 17 minutes. Stir the lime juice and cilantro into the cooked rice just before serving. If you love cilantro like I do, feel free to add even more!