I feel I am on track with the new situation. I’m just two weeks late. I’m sorry, but red bell pepper shells were just too tempting to miss.

It’s fine. Balance is key.

This buttery cauliflower bowl is utterly creamy.

You don’t need to feel guilty at all 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.


  • 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


  • Cook rice in a large pan with 2 cups of water according to the package directions. 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, cumin, chili powder, and garam masala 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.

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