Ingredients
- 1 head of cauliflower, cut into florets
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 cup heavy cream
- Salt and pepper to taste
- Cooked rice for serving
- Yogurt for topping
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Instructions
- In a large pan, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the garlic and ginger; cook for an additional minute.
- Add the garam masala and turmeric, stirring until fragrant.
- Toss in the cauliflower florets and stir to coat in the spice mixture.
- Pour in the heavy cream and bring to a simmer.
- Cook for about 15 minutes, or until the cauliflower is tender.
- Season with salt and pepper to taste.
- Serve over cooked rice, topped with a dollop of yogurt.
Notes
- Avoid overcrowding the pan and always taste as you go to adjust seasoning.