1largehead cauliflowercut into florets, about 4-5 cups
6 tablespoonsbutter
4garlic clovesminced
1inchginger rootgrated
1/4teaspooncayenne pepper1/4 tsp is family friendly, add more for more heat
114.5 oz cantomato sauce
1/3cupplain Greek yogurt
3teaspoonsgaram masala
1teaspoonsalt
1/4teaspooncardamom
1teaspooncumin
1/4cupwater
1/2cupheavy cream
3tablespoonscilantrochopped
Instructions
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.