Ingredients:
- 2 tbsp melted butter, divided
- 2 tbsp butter
- 2 tsp garam masala, divided
- 1 1/4 tsp cumin, divided
- 1 1/4 tsp salt, divided
- 1/2 tsp pepper
- 2.5 – 3 lb head cauliflower, trimmed and cut into 1.5 – 2 inch florets
- 28 oz can whole peeled tomatoes
- 3/4 cup roasted cashews (unsalted)
- 1 medium onion
- 4 garlic cloves
- 1 tbsp finely grated ginger
- 1/2 tsp red pepper flakes
- 2 tsp lemon juice
- 1/2 cup frozen peas
Directions:
- Heat oven to 500 F with rack in middle position. In a large bowl combine melted butter, 1 tsp garam masala, 1/4 tsp cumin, 1/2 tsp salt and 1/2 tsp pepper. Add cauliflower and toss to coat. Spread evenly on a rimmed baking sheet, Roast cauliflower without stirring, until browned and tender, 18 – 20 minutes.
- While the cauliflower is roasting, purée the tomatoes and their juices, cashews and 1/4 cup water in a blender until smooth. In a Dutch oven over medium heat, melt 2 tbsp butter. Add the onion and 1/4 tsp salt; cook stirring until soften and beginning to brown, 3 – 5 minutes. Add garlic and ginger; cook, stirring until fragrant, about 30 sec. Add remaining 1 tsp garam Marsala, 1 tsp cumin, and pepper flakes; cook stirring, until mixture sticks to bottom of pot, about 1 minute.
- Add the tomato-cashew purée. Bring to a simmer, scraping up any browned bits, then reduce to medium-low and cook, uncovered and stirring, until slightly reduced and thick enough to coat the back of a spoon, 8 – 10 minutes. If the cauliflower is not done, take the pot off heat and partially cover with lid. Stir in lemon juice. Stir in cauliflower and peas. Cook over medium heat until hot, about 2 minutes.