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Tomato-Ginger Braised Cauliflower
For this weeknight-easy, one-pan vegetarian curry, we lean on garam masala, an Indian blend of warm spices that usually includes black pepper, cumin, clove, cardamom and cinnamon. To develop depth of flavor, we first sear the cauliflower florets, then we sauté the aromatics to build the foundation for the richly fragrant sauce. If you like, bring the skillet directly to the table for serving; the curry will remain warm for longer than if transferred to a serving bowl. Basmati rice and/or warm naan are perfect accompaniments.
tablespoons grapeseed or other neutral oil, divided
2-pound head cauliflower, trimmed and cut into 1½- to 2-inch florets