Step 1

In a medium skillet, heat olive oil over medium-high. Add onion and cook until beginning to soften, about 5 minutes. Season with salt and pepper.

Step 2

Stir in the garlic, ginger, garam masala, chili powder, cumin, and curry. Cook until fragrant, about 1 minute.

Step 3

Transfer onion mixture to a 5 or 6-quart slow cooker. Lay the chicken on top then add the cauliflower florets.

Step 4

In a medium bowl, whisk together the coconut milk, tomato sauce and tomato paste. Pour mixture over the chicken and cauliflower.

Step 5

Cover and cook on high for 2 to 3 hours or on low 4 to 6 hours, until the chicken is cooked through and the cauliflower is tender. Cooking time may vary based on your slow cooker.

Step 6

When done and the chicken is cool enough to handle, cut into bite-size pieces and return to the slow cooker.

Step 7

Ladle the butter chicken and cauliflower over cooked rice or quinoa, and serve with naan, cilantro, green onion and lime wedges, as desired. Enjoy!