1 pound cauliflower florets (about 1 head)
7 oz wt. plain 2% fat greek yogurt (do not substitute any other type of yogurt)
1 tablespoon garam masala (good quality spice and do not substitute any other spice)
1 tablespoon lemon juice
1 teaspoon black pepper
1/4 teaspoon ground ginger
1 cup plain canned tomato sauce (without Italian spices)
1 cup heavy whipping cream
1 tablespoon butter
3 cloves garlic minced
1 tablespoon garam masala
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne
Marinate the Cauliflower:
In a large bowl, stir together yogurt, garam masala, lemon juice, pepper, and ground ginger until well-mixed.
If any cauliflower florets are on the larger side (more than 2 inches), cut them into smaller florets. Measure out 16 ounces of florets to use for this recipe.
Toss the florets in the bowl with the marinade until well-coated. Cover and refrigerate overnight.
Roast the Cauliflower:
Preheat the oven to 400 F.
Prepare a baking sheet lined with foil or parchment paper. Add marinated cauliflower florets to the baking sheet, spreading them out in a single layer. Reserve any leftover marinade in the bowl, if any.
Bake at 400 F until the cauliflower is tender and the marinade looks dry, about 20 minutes, depending on your oven and taste preferences. While waiting for the cauliflower to bake, proceed to the next step to make the sauce.
In a large pot, add and stir together all sauce ingredients and any leftover marinade. Bring to a simmer.
Simmer until the sauce thickens and reduces by one-fourth, about 10 minutes, stirring frequently. Adjust the heat as needed to maintain a simmer.
If the cauliflower isn’t done yet, keep the sauce warm over low heat.
When the cauliflower is done, add it to the sauce, stirring for a minute until the cauliflower is well-coated with sauce.
Serve while hot, and optionally garnish with chopped fresh cilantro.