BUTTER CAULIFLOWER BOWLS

I feel I am on track with the new situation. I’m just two weeks late. I’m sorry, but the Red Pepper Shells were too good to miss.

It’s fine. Balance is critical.

This buttery cauliflower bowl is a delicious alternative to the creamy red peppers.

You don’t need to feel guilty about eating these cauliflower bowls.

Cauliflower has a lot of nutrients. Don’t worry about feeling guilty when you eat perfectly toasted naan to soak up all the sauce.

We just agreed. You’re right; it’s all about balance.

Ingredients

1 cup basmati rice

Three tablespoons of unsalted butter

Three cloves garlic, minced

1/2 medium sweet onion, diced

Freshly grated Ginger, 1 Tablespoon

Garam masala two teaspoons

One tablespoon of chili powder

Cumin ground to 1 teaspoon

1/4 cup tomato paste

One 15-ounce can of tomato sauce

2 cups vegetable stock

To taste, add Kosher Salt and freshly ground Black Pepper

One head cauliflower, cut into florets

Half a cup of heavy cream

Fresh cilantro leaves chopped to 1/4 cup

Instructions

According to the package directions, cook rice in a large pan with 2 cups of water. Set aside.

Melt butter over medium heat in a large Dutch oven or stockpot. Add the garlic and onions and stir frequently until they become translucent. This should take about 2 to 3 minutes.

Stir in tomato paste, Ginger, garam masala, and cumin until fragrant.

Add tomato sauce and vegetable broth; season to taste with salt and black pepper. Bring to a rolling boil, reduce heat, and simmer, stirring frequently, for about 5 minutes.

Stir in cauliflower and cook for 8-10 minutes.

Stir in heavy cream and heat for about 1 minute. Add cilantro and season to taste with salt and pepper.

Serve immediately with rice.