No-Butter "Butter" Chicken with Cauliflower

This is my own variation of the Indian classic, incorporating chopped
cauliflower and (gasp!) eliminating the butter and cream. Still very
creamy and tasty, but easier and much healthier than the traditional
version. A hit with everyone who has tasted it.

2 onions, chopped
2 lb boneless, skinless chicken breasts, cubed
1 large tin (796 ml/28 oz) crushed tomatoes
1/4 cup flour
2 Tbsp butter chicken masala (available at Indian food shops)
3 cups homogenized milk, heated
1 small head cauliflower

In large saucepan, cook onions in a couple of tablespoons of oil over
medium heat until soft. Add chicken and cook until liquid evaporates
(about 10 minutes). Heat the milk in the microwave until nearly boiling.
Meanwhile, add half the can of crushed tomatoes to the pot. Whisk masala
and flour into the remaining tomatoes in the can, and then add to the pot.
Gradually stir in the hot milk. Chop cauliflower into small pieces, and
stir into the sauce. Continue to stir occasionally until sauce begins to
bubble. Cover, reduce heat, and simmer until cauliflower is al dente
(about 10 minutes). Serve over hot basmati rice.

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