Cauliflower Curry

This meatless curry will satisfy a vegan’s diet; The spicy complex of curry mix, ginger-garlic, and chili paste is incredible.
Ingredients:
Marinade
1 medium onion, roughly chopped
1 inch ginger, chopped
2 cloves garlic
1/4 cup nonfat yogurt

1 small cauliflower, divided into florets
Oil for deep-frying
Curry sauce
2 tbs butter
cup chopped sweet onions
2 tbs tomato paste
1/4 cup coconut cream
1 tbs lemon juice
1 tsp chili powder
1 tbs curry mix (homemade or store-bought)

Directions:
To make the marinade, place all the ingredients in a food processor and mix until smooth. Place the marinade into a bowl and add cauliflower. Toss to coat completely and leave for 30 minutes.
Put the oil in a deep saucepan and heat to almost hot (about 315°). Cook the cauliflower in batches for a few minutes or until golden brown all over. Remove and drain on paper towels.
Heat the butter in a large nonstick pan over medium heat. Add onion and cook until fragrant (about 4 minutes). Add tomato paste, chili powder, and curry mix powder. Cook this mixture for 4 minutes. Add coconut cream and 1 cup of water or vegetable broth. Bring to boil and add the cauliflower. Cook for 5 to 8 minutes. Season to taste with salt and black pepper. Serve over rice.