Kosher salt and freshly ground black pepper, to taste
1head cauliflower, cut into florets
½cupheavy cream
¼cupchopped fresh cilantro leaves
Instructions
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Stir in ginger, garam masala, chili powder, cumin and tomato paste until fragrant, about 1 minute.
Stir in tomato sauce and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 5-7 minutes.
Stir in cauliflower until tender, about 8-10 minutes.
Stir in heavy cream until heated through, about 1 minute. Stir in cilantro; season with salt and pepper, to taste.