1 cup basmati rice
3 tablespoons unsalted butter
3 cloves garlic, minced
1/2 medium sweet onion, diced
1 tablespoon freshly grated ginger
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 cup tomato paste
1 15-ounce can tomato sauce
2 cups vegetable stock
Kosher salt and freshly ground black pepper, to taste
1 head cauliflower, cut into florets
1/2 cup heavy cream
1/4 cup chopped fresh cilantro leaves
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
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.
Stir in ginger, garam masala, chili powder, cumin and tomato paste until fragrant, about 1 minute.
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.
Stir in cauliflower until tender, about 8-10 minutes.
Stir in heav cream until heated through, about 1 minute. Stir in cilantro; season with salt and pepper, to taste.
Serve immediately with rice.