In a medium bowl, toss the cauliflower florets with 2 tbsp olive oil, ½ teaspoon salt, and a generous pinch of pepper and spread evenly in one layer on a lined baking sheet. Roast until fork tender and charred on some edges, approximately 30 minutes, stirring once after 15 minutes.
In a medium saucepan add the Masala Mama Tikka Masala Simmer Sauce using 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and adding along with cream or coconut milk or cream and peas. Simmer until peas are cooked but still bright green.
Add butter and adjust salt to taste. Garnish with cilantro, and serve with rice, pasta, or Indian Naan. Here’s a recipe for Mama’s Perfect Basmati Rice.