• 2 tbsp. sunflower oil (I used canola oil)
• 4 tbsp. salted butter, divided
• 1 cinnamon stick (2-3-inches long)
• 2 bay leaves
• 4 cardamon pods
• 1 tsp. cumin seeds
• 2 onions, finely chopped
• 6 garlic cloves, minced
• 1 (1-inch) piece ginger, peeled and finely minced
• 1 (14 oz.) can diced or crushed tomatoes
• 1/2 tsp. kosher salt
• 1/2 tsp. ground tumeric
• 1 tsp. garam masala
• 1 tsp. ground coriander
• 1 tbsp. kasuri methi (dried fenugreek leaves)
• 1 tsp. honey (I used clover honey)
• 3 tbsp. heavy cream

Heat the oil and 2 tbsp. of butter in a large skillet; add the cinnamon stick, bay leaves, cardamom pods and cumin. I would place these 4 ingredients in a cheesecloth bag so you can remove them easily at the end of the cooking time. Sizzle for a few minutes, then add the onions and cook over medium heat for 10 minutes or until the onions turn brown. Add the garlic and ginger and cook for another minute.

Stir in the tomatoes, salt and 1 cup of water. Cover and cook on low for 25 minutes.

While the mixture is cooking on top of your stove roast the cauliflower (below) in a preheated 400 degree oven.

Add the turmeric, garam masala, coriander, fenugreek, honey and 1 cup of water to the simmering tomato mixture and stir well.

Add the roasted cauliflower, stir again to coat, then cover with a lid and cook for 10 minutes, Adjust any seasonings…

Stir in the heavy cream and remaining 2 tbsp. of butter, stirring to combine.

Serve with naan, rice or both to soak up the wonderful sauce!

Cauliflower:

• 1 large cauliflower, cut into small florets
• 1/2 tsp. kosher salt
• 1/2 tsp. chili powder
• 1/2 tsp. ground turmeric
• 2 tbsp. sunflower oil (I used canola oil)

Combine all of the ingredients and mix well. Spread out on a sheet pan sprayed with Pam and roast for 20 minutes in a 400 degree oven.

Recipe by cookingwithauntjuju.com