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 ::

1. in a large bowl, add the yogurt, grated garlic and ginger, salt and pepper, and stir to combine.
2. add the cauliflower florets into the yogurt mix and stir to evenly coat all the florets.
3. cover the bowl with plastic wrap and set in the fridge for 2 - 3 hours, but overnight if possible.

for the sauce and assembly ::

1. add 3 tbsp of the butter to a large dutch oven pot and bring up to a medium heat and melt the butter.
2. add the cinnamon, cardamom, and cloves to the melted butter and cook for about 2 minutes, until the spices start to become fragrant.
3. 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.
4. add the garlic and ginger and cook for another 2 minutes.
5. 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.
6. 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.
7. while the sauce is reducing, preheat the oven to 450 degrees F.
8. 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.
9. bake in the oven for about 10 minutes until the florets just start to turn golden brown.
10. remove from the oven and set aside.
11. once the sauce has reduced, remove from the heat after the mixture has finished cooking. remove the cinnamon stick from the sauce.
12. 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.
13. add the blended sauce back into the pot and bring up to a medium heat.
14. 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.
15. remove from heat.
16. serve topped with fresh chopped cilantro and with naan or rice on the side. enjoy!