Cook, shock and drain Cauliflower (1 head) in lightly salted water until it is cooked through but still holds it shape.
Rest the cauliflower on absorbent paper until dry, about 15 minutes.
For the vinaigrette, mix Rice Vinegar (1/3 cup), Vegetable Oil (2/3 cup), Cucumber (2 tablespoon), Tomato (2 tablespoon), White Onion (1/2), Scallion (3 stalk), Garlic Paste (1/2 teaspoon), Fresh Cilantro (1 teaspoon), Kosher Salt (to taste) and Cayenne Pepper (to taste).
Divide the cauliflower into rosettes and add to the vinaigrette. Marinade overnight.
For the curry sauce, blend together Heavy Cream (1 cup), Curry Powder (1 teaspoon), Garam Masala (1 teaspoon), Kosher Salt (1/2 teaspoon) and Ground Turmeric (1 teaspoon). Whisk until slightly thickened.
Place the cauliflower onto a serving dish.
Sprinkle with Fresh Basil Leaf (12) and Jalapeño Pepper (2). Put the curry sauce in dollops over the dish.