5 cloves garlic, peeled
4 medium vine-ripe tomatoes, cored
1/2 cup canola oil
2 small yellow onions, cut into 1/4” dice
1 tbsp. ground turmeric
1 tbsp. kosher salt
2 1/4 teaspoons . ground coriander
1 teaspoon freshly ground black pepper
2 small heads cauliflower
1 large jalapeño, stemmed and sliced 1/4" thick
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 1/2 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.
Source: saveur.com
