Prep
180 minutes
Cook
60 minutes
Categories
vegetarian
Ingredients
to prep the cauliflower ::
- 1 cup of greek yogurt
- 3 garlic cloves, finely grated
- 2 inches of ginger, peeled and finely grated
- 1/2 tsp garam masala
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
- 1 head of cauliflower, cut into florets
for the sauce and assembly ::
- 6 tbsp of butter, divided
- 1 cinnamon stick
- 4 cardamom pods, crushed
- 3 cloves
- 1 onion, diced
- 1/2 jalapeño, chopped - you can add more if you prefer more heat!
- 1 tsp salt
- 1/2 tsp pepper
- 3 garlic cloves, chopped
- 2 inches ginger, chopped
- 1 1/2 tbsp garam masala
- 1/2 tbsp turmeric
- 2 15 oz cans of tomato sauce
- 1/2 cup heavy cream
- cilantro, yogurt, rice, naan, etc. for serving
Instructions
to prep the cauliflower ::
- in a large bowl, add the yogurt, grated garlic and ginger, salt and pepper, and stir to combine.
- add the cauliflower florets into the yogurt mix and stir to evenly coat all the florets.
- cover the bowl with plastic wrap and set in the fridge for 2 - 3 hours, but overnight if possible.
for the sauce and assembly ::
- add 3 tbsp of the butter to a large dutch oven pot and bring up to a medium heat and melt the butter.
- add the cinnamon, cardamom, and cloves to the melted butter and cook for about 2 minutes, until the spices start to become fragrant.
- add the diced onion, jalapeño, salt, and pepper to the butter and cook for a few minutes, until the onion starts to become translucent, stirring occasionally.
- add the garlic and ginger and cook for another 2 minutes.
- add the garam masala and turmeric and stir to combine, until the onions are all evenly coated with the spices. cook for another 2 minutes, stirring occasionally.
- add the tomato sauce and stir to combine. continue to simmer the sauce for about 45 minutes, until the tomato sauce has reduced and become thick, similar to a ragu texture.
- while the sauce is reducing, preheat the oven to 450 degrees F.
- line a sheet tray with foil. grab the yogurt-marinated cauliflower from the fridge and arrange the florets into an even layer on the sheet tray.
- bake in the oven for about 10 minutes until the florets just start to turn golden brown.
- remove from the oven and set aside.
- once the sauce has reduced, remove from the heat after the mixture has finished cooking. remove the cinnamon stick from the sauce.
- add the tomato sauce into a high power blender and start blending on low speed. dice up the other 3 tbsp of butter and add to the blender a few pieces at a time. then add the heavy cream to the blender and bring up the blending speed. blend for about 2 - 3 minutes, until the sauce is smooth. taste and adjust salt and pepper as needed. if you want a thinner sauce, you can always add an extra splash of heavy cream or water.
- add the blended sauce back into the pot and bring up to a medium heat.
- add the roasted cauliflower into the sauce and stir to evenly coat the cauliflower. cook for another couple of minutes until everything is heated through.
- remove from heat.
- serve topped with fresh chopped cilantro and with naan or rice on the side. enjoy!