Spicy Cauliflower Curry

1 . Stage

Fill a large pot with about 1 inch of generously salted water. Place a steamer in the bottom and bring water to a boil. Add cauliflower florets; cover and steam until tender, 6 to 8 minutes.

2 . Stage

Remove from the heat, uncover, and allow to cool for 5 minutes. If cauliflower is not cooked to your preference, leave the cover on while it sits.

3 . Stage

Meanwhile, heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in cumin, cayenne pepper, ginger, 1 teaspoon salt, cinnamon, and turmeric; saute for 2 minutes.

4 . Stage

Stir in tomato sauce and bring to a boil. Reduce heat to low and simmer for 10 minutes. Mix in cream, paprika, and curry powder; cook and stir for 1 minute. Add mushrooms and return to a simmer. Cook, stirring often, until sauce has thickened, 10 to 15 minutes.

5 . Stage

Add steamed cauliflower to the sauce. Mix lightly until completely coated. Taste and add sugar and up to 1/2 teaspoon salt, if needed.