奶油咖喱菜花Creamy Curry Cauliflower

Recipe From Sunny Anderson
Ingredients:
1 head                Cauliflower, rinsed and broken down into florets
2 tbsp                 Butter
2 tbsp                 Grapeseed Oil
1)  In a large saute pan over medium-high heat, add the olive oil and butter to melt.
2)  Once melted, add the cauliflower florets, a nice sprinkle of salt and cook till golden.
3)  Cover with lid, set aside.
Sauce:
1 tbsp              Butter
1 cup              Chopped Onion
2 tsp                Yellow Curry Powder
1/2 tsp            Turmeric
Salt
3 cloves        Grated Garlic
1 cup            Chicken Stock
2 cups           Heavy Cream
1)  In the other pan over medium heat, add the butter.
2)  Once the butter is melted, add the onions, curry powder, turmeric and season with salt.
3)  Cook until tender and then add the garlic and cook a bit more.
4)  Once the garlic is fragrant, add the chicken stock and bring to boil.
5)  Cook until the stock is reduced by half, then add in heavy cream and cook until the sauce is thickened.
6)  Pour the cauliflower into the pot.
7)  Continue to cook for other 5 minutes more