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Heat a large skillet or pot over medium-high and add the oil. Once the oil is hot, add the mushrooms and sauté for 2 mins, allowing them to sear and get golden.
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Add the cauliflower and the butter and cook for an additional 5 minutes, allowing the cauliflower to get some color and soften.
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Once the cauliflower has soften, remove vegetables from the pan; set aside.
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Add the crushed tomatoes to the hot pan, off heat and mix in the spices.
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Once the spices have been fully blended, slowly add the cream, whisking in until smooth.
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Return the cauliflower and mushrooms to the pan, mix into the sauce.
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Cook on medium heat, and add the canned tomatoes.
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Bring to a low rolling simmer and cook for about 10 minutes or until the cauliflower has fully softened to the desired texture.
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Reduce heat to low and stir in the peas gently the mixture. Once they are heated through, serve.