Roasted Cauliflower Tikka Masala

Wash your hands and clean the preparation surfaces. Heat the oven to 425°F with racks in the upper and lower thirds. Rinse the cauliflower and ginger under running water, remove any damaged areas, and dry well. Cut the cauliflower into florets, dice the onion, mince the garlic, and peel and grate the ginger.

In the mixing bowl, combine the yogurt, 2 teaspoons garam masala, 1 teaspoon cumin, 1 teaspoon paprika, 1 tablespoon oil, and 3/4 teaspoon salt. Add the cauliflower and toss until evenly coated.

As soon as the cauliflower goes into the oven, rinse the rice in the strainer under cool running water until the water runs mostly clear. Drain thoroughly. Combine the rice, 2 1/4 cups water, and 1/2 teaspoon salt in the saucepan. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 10 minutes before fluffing with a fork.

While the rice cooks, heat the remaining 2 tablespoons oil in the skillet over medium heat. Add the onion and cook for 7–9 minutes, stirring regularly, until softened and lightly golden. Add the garlic and ginger and cook for 1 minute.

Stir in the remaining 1 teaspoon each of garam masala, cumin, and paprika. Cook for 30 seconds, stirring constantly, then add the crushed tomatoes and the remaining 3/4 teaspoon salt. Bring to a gentle simmer and cook uncovered for 12–15 minutes, stirring occasionally, until slightly thickened and the tomatoes no longer taste raw.

Reduce the heat to low and stir in the cream. Heat gently for 2–3 minutes without boiling vigorously. The finished sauce should be creamy and thick enough to coat a spoon.