Starting with the cauliflower: Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Add the cauliflower florets to a large bowl.

In a small bowl, whisk together the extra-virgin olive oil, turmeric, and kosher salt until fully incorporated.

Drizzle the turmeric and olive oil mixture over the cauliflower florets in the bowl, and toss until the oil coats all of the florets.

Transfer the cauliflower to the baking sheet, and bake at 400 degrees for 15 minutes, tossing halfway through baking. You want the cauliflower to still have a bite in it, as we will be cooking it with the masala.

Remove the cauliflower from the oven and set aside.

Now for the masala: Heat a large skillet over medium heat. Add the Montys Plant-Based Butter, and swirl it in the pan until it melts and small, gorgeous bubbles start to form.

Add the diced yellow onion and cook in the melted butter for about 3-5 minutes or until the onion becomes translucent, tender, and lightly brown.

When the onion is tender and translucent, add the minced garlic and grated ginger and cook with the onions.

When the ginger and garlic have cooked in with the onions after a few minutes, it’s time for the masala! Add the garam masala, cumin, turmeric, cayenne, and kosher salt. Cook the spices with the onions for about 2 minutes.

Now add the tomato paste. Brown the tomato paste with the onions for a few minutes.

Now, add the canned, crushed tomatoes. Cook with the onions and tomato paste until the tomatoes darken and color and begin to reduce, about 5-7 minutes. You don’t want any of that “raw” tomato smell!

It’s time for the coconut milk! Add it in and cook with the tomatoes for about 5-10 minutes. Season to taste with salt.

Use an immersion blender and blend the curry to achieve a creamy, smooth consistency.

Finally, add the cauliflower. Simmer and cook the cauliflower in the curry until it becomes tender.

Garnish with cilantro and serve with naan and/or rice.