Ingredients

• 5 cloves garlic, peeled
• 4 medium vine-ripe tomatoes, cored
• ¹⁄₂ cup canola oil
• 2 small yellow onions, cut into ¼” dice
• 1 tbsp. ground turmeric
• 1 tbsp. kosher salt
• 2 ¹⁄₄ tsp. ground coriander
• 1 tsp. freshly ground black pepper
• 2 small heads cauliflower, cut into large florets
• 1 large jalapeño, stemmed and sliced ¼" thick

Instructions

1. Purée garlic and tomatoes in a blender; set aside. Heat oil in an 8-qt. Dutch oven over medium-high. Cook onions until slightly caramelized, 10–12 minutes. Stir in turmeric, salt, coriander, and pepper; cook 30 seconds. Add reserved tomato mixture; cook, stirring occasionally, until thickened, 10–12 minutes. Transfer half the sauce to a bowl. Fit cauliflower, stem side down into pot; pour reserved sauce and ½ cup water over top. Top with jalapeño; boil. Reduce heat to medium-low; cook, covered, without stirring, until cauliflower is tender, 45 minutes to 1 hour.