Curryflower Surprise

Directions

1. Preheat the oven to 450. Place the cauliflower florets on a foil-lined baking sheet, season them with salt, drizzle with the olive oil, and roast for 25-30 minutes, tossing once.
2. Toast the mustard seeds, coriander, and cumin in a dry skillet until fragrant. Grind with a mortar and pestle and set aside.
3. Scrape the skin from the ginger with a spoon and grate it with a fine grater. Pulse the garlic, ginger, and onion, in a food processor while drizzling in the grapeseed oil, until it forms a loose paste.
4. Add the paste to a skillet, and cook over medium heat for just a few minutes. Add a pinch of salt and the knob of butter. Once the butter has melted, add the chopped jalapeno, the ground toasted spices, the turmeric, fenugreek, and the garam masala to the pan and stir through, allowing the all of the spices to toast just a bit.
5. Stir in the tomato puree, and cook over medium-low heat for about 20 minutes, until slightly thickened, stirring from time to time. Add the peas and the roasted cauliflower, tossing until they are coated with the sauce and the peas are bright green and warmed through. Taste and adjust salt if needed. To serve, spoon over steamed basmati or jasmine rice, sprinkling cilantro over the top.