Directions

1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
2. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
3. Stir in ginger, garam masala, chili powder, cumin and tomato paste until fragrant, about 1 minute.
4. Stir in tomato sauce and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 5-7 minutes.
5. Stir in cauliflower until tender, about 8-10 minutes.
6. Stir in heavy cream until heated through, about 1 minute. Stir in cilantro; season with salt and pepper, to taste.
7. Serve immediately with rice.