-
1
For the cauliflower: In a large saute pan over medium-high heat, add the olive oil and butter to melt.
-
2
Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes.
-
3
Give a good toss and let cook for 3 more minutes.
-
4
Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so.
-
5
Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret.
-
6
Go ahead, take a bite!
-
7
Then, pour the rest of the florets into a large bowl and quickly cover tightly with plastic wrap.
-
8
Cook in batches if the florets won't fit into one pan.
-
9
While the cauliflower continues to steam in the bowl, make the sauce.
-
10
In the same pan over medium heat, add the butter.
-
11
Once the butter is melted, add the onions, curry powder, turmeric and season with salt.
-
12
Cook until tender, about 5 minutes, and then add the garlic and cook a bit more.
-
13
Once the garlic is fragrant, add the chicken stock and bring to a simmer.
-
14
Cook until the stock is reduced by half, and then add the heavy cream and raise to a simmer.
-
15
Cook until the sauce is reduced and thickened.
-
16
With a slotted spoon, remove the cauliflower from the bowl and add to the pot.
-
17
Raise the heat and simmer 5 minutes more.
-
18
Serve warm.
