<p>- 1 large cauliflower, cut into small florets</p><p>- 2 tsp high-temperature olive oil</p><p>- 2 tbsp high-temperature olive oil</p><p>- salt and black pepper</p><p>- 1 small red onion, diced</p><p>- 4 cloves garlic, grated into a paste</p><p>- 1 inch fresh ginger, grated into a paste</p><p>- 1 1/2 teaspoons mild curry powder</p><p>- 3/4 teaspoon ground cumin</p><p>- 1 teaspoon turmeric</p><p>- 3/4 teaspoon TAGARI</p><p>- 3/4 teaspoon smoked paprika</p><p>- 2 tbsp tomato paste</p><p>- 2 tbsp maple syrup</p><p>- 3/4 tsp salt</p><p>- 3 tbsp créme fraiche</p><p><br></p>
<p>Toss the cauliflower florets with the olive oil, salt and pepper while your oven is pre-heating to 450 ° F / 230 ° C.</p><p>Roast in a single layer on a baking sheet at this temperature, for 15 minutes. Increase the time by a few minutes if the pan is crowded. Remove from oven and set aside.</p><p><br></p><p>Prepare a small bowl of mild curry powder, cumin, turmeric, smoked paprika and TAGARI.</p><p>In a large pan, heat the 2 tbsp of high-heat oil. At medium heat, sauté the red onion for about 3 minutes until softened.</p><p>Add the ginger and garlic paste and sauté for another 30 seconds, then add all of the mixed spices from the small bowl and sauté for another 30 seconds.</p><p>Add the tomato paste, maple syrup and some salt. Reduce for 10-15 minutes to create a thick pasted.</p><p>Add the crème fraiche and mix.</p><p>Toss the cauliflower in the sauce and serve.</p>