I got this receipt from Savory Tooth and made a few adjustments. I was SUPER nervous about making this because I thought it was going to be really hard. But it’s really just tomato sauce, heavy cream, and spices. It’s so good!

*Marinade should be done for 24 hours so start that the night before*

Ingredients:

Marinade

• 1 head cauliflower florets (I cut some down if they seemed too big)

• 7 ounces of Greek yogurt (I bought regular yogurt because I wasn’t paying attention and it worked just fine)

• 1 TbspGaram Masala (spice found in international section and spice section)

• 1 Tbsp Lemon Juice

• 1 tsp Black Pepper

• ¼ tsp Ground Ginger

Sauce

• 1 cup plain canned tomato sauce

• 1 cup heavy whipping cream

• 5 cloves of garlic, minced

• 1 TbspGaram Masala

• ½ tsp paprika

• ½ tsp turmeric

• ½ tsp salt

• ¼ tsp cayenne

Instructions:

Marinade

• In large bowl, stir together yogurt, garam masala, lemon juice, pepper, and ground ginger until combined.

• Toss cauliflower florets in bowl with marinade until well-coated. Cover and refrigerate overnight.

Roasting Cauliflower

• Preheat oven to 400

• Prepare a baking sheet lined with foil or parchment paper. Add marinated cauliflower florets to baking sheet, spreading out in single layer as best you can. Reserve any leftover marinade.

• Bake for 20 minutes or until the cauliflower is tender and the marinade looks dry.

Sauce

• In large pot, add and stir all of the sauce ingredients and any leftover marinade. Bring to a simmer.

• Simmer until sauce thickens and reduces by one-fourth (about 10 minutes) stirring frequently.

• When cauliflower is done, add to sauce and stir to coat.

• Serve while hot!

I served it over cauliflower rice (I know, lots of cauliflower) but it was so delicious. Regular rice would great too!

While this is vegetarian, it is also fairly low carb:

400 Calories per serving (serves 4 people)

31g Fat

21.5g Carb

13g Protein

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