Roasted Cauliflower with Butter Masala
Roasting vegetables brings out their natural sweetness, so we like to roast our cauliflower before folding it into our Butter Masala sauce. Don’t cut the florets too small or they will break down when you stir them into the sauce.
1 small head cauliflower, cut into 1-inch florets (about 6 cups)
2 tablespoons vegetable oil
1 jar Maya Kaimal Butter Masala
½ cup frozen green peas
Preheat oven to 425°F
Toss cauliflower florets with oil and spread out on a baking sheet. Sprinkle with salt. Roast in the oven, turning once or twice, until the florets are fork tender and browned around the edges, 20 to 22 minutes.
Heat the Butter Masala in a medium-large pot over medium heat. Add the cauliflower and peas and continue cooking until the peas are heated through.
Serve with turmeric rice and a side of yogurt.