Butter Cauliflower Bowls

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 cup basmati rice

3 tablespoons unsalted butter

3 cloves garlic (minced)

1/2 medium sweet onion (diced)

1 tablespoon freshly grated ginger

2 teaspoons garam masala

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 cup tomato paste

1 15-ounce can tomato sauce

2 cups vegetable stock (or chicken stock)

Kosher salt and freshly ground black pepper (to taste)

1 head cauliflower (cut into florets)

1/2 cup heavy cream

1/4 cup chopped fresh cilantro leaves

Directions

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 (I typically skip this reduction part and just bring to a boil then add the cauliflower, cover and simmer/boil until cooked).

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.

Serve immediately with rice.