Ingredients

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Roasting the Cauliflower:

1 small head cauliflower, cut or separated into florets (about 6 cups fresh florets)

2 tablespoons extra virgin olive oil

1/2 teaspoon table salt

For the Fries:

4 servings frozen fries (about 1/2 of a 32 ounce bag)

For the Curry:

2 tablespoons unsalted butter

1 teaspoon grated fresh ginger

1 small sweet onion, diced (about 1/2 cup diced)

2 cloves fresh garlic, minced

1 teaspoon garam masala

1 teaspoon turmeric

1/2 teaspoon paprika

1/2 teaspoon kosher salt

1/4 teaspoon red pepper flakes (optional)

1, 14 ounce can crushed or pureed tomatoes

1/2 cup heavy cream

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Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper. Spread cauliflower florets on the parchment paper, drizzle with olive oil, sprinkle with 1/2 teaspoon salt and roast for 20-25 minutes or until cauliflower is soft but still a little firm (a fork can easily go into it, but not mushy) – the tips will start to turn brown.

Set the cauliflower aside and cook the fries according to package directions.

While the fries are baking, heat a medium skillet over medium heat and add butter, onions, and ginger. Saute until the onions are soft and add garlic – saute one minute more.

Add spices and mix with the onions. Add the tomatoes and cream and stir until combined. Add the cauliflower and coat with the sauce. Cover the sauce and keep warm.

Author: Sarah
Prep Time: 10 minutes
Cook Time: 40 minutes