Ingredients

The following ingredients have 4 Servings
  • 1 large head cauliflower (cut into florets, about 4-5 cups)
  • 6 tablespoons butter
  • 4 garlic cloves (minced)
  • 1 inch ginger root (grated)
  • 1/4 teaspoon cayenne pepper (1/4 tsp is family friendly, add more for more heat)
  • 1 14.5 oz can tomato sauce
  • 1/3 cup plain Greek yogurt
  • 3 teaspoons garam masala
  • 1 teaspoon salt
  • 1/4 teaspoon cardamom
  • 1 teaspoon cumin
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 3 tablespoons cilantro (chopped)

Instruction

  • In a large skillet over medium-low heat melt the butter. Once melted stir in the garlic, grated ginger root, cayenne, tomato sauce, yogurt, garam masala, salt, cardamom, cumin and water.
  • Bring the sauce to a boil. Once boiling stir in the cauliflower florets. Reduce the heat to a simmer. Cover and cook the cauliflower for 8-10 minutes or until fork tender. 
  • Once the cauliflower is fork tender stir in the heavy cream and cilantro.  Serve over cooked rice with a side of homemade naan.