Cut a head of cauliflower into florets. Drizzle over oil and season with two tablespoons of Garam Masala and a teaspoon of salt. T
oss to coat the cauliflower then transfer to a baking sheet or baking dish. Place in a hot oven and allow to roast for 20 minutes.
While the cauliflower is roasting, make the curry sauce.
Melt a few tablespoons of butter in a pot or Dutch oven set over medium-high heat.
Add the onion and cook until soft and fragrant. Stir in the garlic, ginger and spices and cook for another minute until fragrant.
Add the tomato paste and cook until the pan is dry then pour in the coconut milk.
Season with a pinch of sugar and salt and pepper.
Simmer for 10 minutes or until slightly reduced.
Add the roasted cauliflower to the curry sauce and cook for another 10 minutes until the cauliflower is fully cooked and the sauce has thickened slightly.
Serve with rice garnished with fresh cilantro/coriander.