Description
Butter Cauliflower is a flavorful vegetarian dish featuring tender cauliflower florets simmered in a rich, spiced tomato and cream sauce. This Indian-inspired recipe combines aromatic spices like garam masala, turmeric, cumin, and cinnamon, finished with butter and cream for a luscious texture. Served over basmati rice and garnished with fresh cilantro and Greek yogurt, it makes a comforting main course perfect for a cozy dinner.
Ingredients
Scale
Marinade
- 2 Tbsp fresh lemon juice
- 2 tsp corn starch
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tsp garam masala
- 3/4 tsp salt
Cauliflower and Cooking
- 2 Tbsp olive oil, divided
- 1 medium head cauliflower, cut into florets
- 3 Tbsp unsalted butter
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tsp freshly grated ginger (or ground ginger)
- 2 Tbsp tomato paste
- 1/2 tsp ground turmeric
- 2 1/2 tsp garam masala
- 3/4 tsp salt
- 1 tsp paprika
- 1/4 tsp ground cinnamon
- Pinch of cayenne pepper (optional)
- 1 8-oz can tomato sauce
- 2 cups vegetable broth
- 1/2 cup heavy cream (or full-fat canned coconut milk)
To Serve
- Basmati rice
- Fresh cilantro
- Whole-milk Greek yogurt
Instructions
- Prepare the Marinade: In a large bowl, combine the fresh lemon juice, corn starch, ground cumin, 1/2 teaspoon ground turmeric, 1 teaspoon garam masala, and 3/4 teaspoon salt. Set the mixture aside for later coating the cauliflower.
- Brown the Cauliflower: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower florets, cooking and tossing occasionally until browned in spots and starting to soften, about 7 to 8 minutes.
- Coat the Cauliflower: Reduce the heat to medium. Transfer the cauliflower to the prepared bowl with the marinade mixture and toss well to coat each piece evenly.
- Char the Cauliflower: Return the coated cauliflower to the skillet and cook for another 7 to 8 minutes, allowing it to char in places and become crisp-tender. Once done, transfer the cauliflower to a bowl and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil and the unsalted butter. Add the finely chopped onion and cook until translucent, about 8 minutes.
- Add Flavorings: Stir in the minced garlic, grated ginger, and tomato paste. Cook for 2 minutes until fragrant.
- Add Spices: Mix in the remaining 1/2 teaspoon turmeric, 2 1/2 teaspoons garam masala, 3/4 teaspoon salt, paprika, ground cinnamon, and optional cayenne pepper. Cook for 1 minute to toast the spices and release aromas.
- Create Sauce: Pour in the tomato sauce and vegetable broth, bringing the mixture to a boil. Then reduce to a simmer.
- Add Cream and Cauliflower: Stir in the heavy cream (or coconut milk), then return the cooked cauliflower to the skillet. Simmer uncovered, stirring occasionally, until the sauce thickens, about 15 minutes.
- Garnish and Serve: Remove from heat and garnish with fresh cilantro. Serve the butter cauliflower hot over basmati rice with a dollop of whole-milk Greek yogurt on top.
Notes
- Nutrition information does not include basmati rice served with the dish.
- For added protein, serve with chickpeas for a more balanced meal.
- Full-fat canned coconut milk is a great dairy-free alternative to heavy cream.
- Adjust the cayenne pepper amount to control the heat level according to your preference.
- Ensure the cauliflower is well charred for enhanced flavor and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 35 mg
