Rinse cauliflower and break into florets.

In a large saute pan, melt butter and olive oil over medium-high heat.

Add cauliflower florets and salt; cook until golden on the bottom (about 3 minutes).

Toss and cook for 3 more minutes.

Repeat tossing until cauliflower is coated and golden (about 4 tosses).

Cauliflower should be crunchy but tender; test with a bite.

Transfer florets to a large bowl and cover tightly with plastic wrap.

Cook in batches if needed.

In the same pan, melt butter over medium heat.

Add onions, curry powder, turmeric, and salt; cook until tender (about 5 minutes).

Add garlic and cook until fragrant.

Add chicken stock and bring to a simmer.

Cook until stock is reduced by half.

Add heavy cream and simmer.

Cook until the sauce is reduced and thickened.

Remove cauliflower from the bowl with a slotted spoon and add to the pot.

Raise the heat and simmer for 5 minutes.

Serve warm.