The Modern Nonna

0 Preheat the oven to 450F (230C). Add the raw cauliflower florets to a baking sheet lined with parchment paper. Drizzle on the oil, add salt and smoked paprika to taste. With clean hands massage it really well and bake for 25 minutes or until roasted.
1 In a pan on medium-high heat sauté the onion until translucent. This should take 1 to 2 minutes.
2 Add the garlic and sauté for another 30 seconds. You do not want anything to burn. Add the spices to taste and stir again. Then, stir in the tomato sauce and the cream from the top of a can of coconut milk.
3 Let it simmer on low heat for 3-4 minutes. Add the roasted cauliflower and let it simmer for another 2-3 minutes. Optionally stir in some chopped spinach and take it off the heat. Garnish with parsley, cilantro, or even basil - it’s totally up to you. Serve on top of rice and enjoy!