Description
Butter Cauliflower is a flavorful, aromatic Indian-inspired dish featuring tender cauliflower florets cooked in a spiced tomato and cream sauce with garam masala, turmeric, and fresh ginger. Perfectly served over basmati rice and garnished with cilantro and Greek yogurt for a rich and comforting meal.
Ingredients
Scale
Marinade
- 2 Tbsp fresh lemon juice
- 2 tsp corn starch
- 1/2 tsp ground cumin
- 1 tsp ground turmeric (divided)
- 3 tsp garam masala (divided)
- 1 1/2 tsp salt (divided)
Cauliflower and Cooking
- 2 Tbsp olive oil (divided)
- 1 medium head of cauliflower, cut into florets
- 3 Tbsp unsalted butter
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tsp freshly grated ginger (substitute ground ginger if needed)
- 2 Tbsp tomato paste
- 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 (substitute full-fat canned coconut milk for dairy-free)
To Serve
- Basmati rice
- Fresh cilantro for garnish
- Whole-milk Greek yogurt for garnish
Instructions
- Prepare marinade: In a large bowl, combine the fresh lemon juice, corn starch, ground cumin, 1/2 tsp turmeric, 1/2 tsp garam masala, and 1/2 tsp salt. Stir well and set aside.
- Cook cauliflower – first phase: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add cauliflower florets and cook, tossing occasionally, until browned in spots and beginning to soften, about 7 to 8 minutes.
- Marinate cauliflower: Reduce heat to medium. Transfer the cooked cauliflower to the bowl with the marinade mixture and toss thoroughly to coat the florets.
- Cook cauliflower – second phase: Return the seasoned cauliflower to the skillet and continue cooking for another 7 to 8 minutes until the cauliflower is charred in spots and crisp-tender. Then transfer cauliflower to a separate bowl and set aside.
- Sauté aromatics: Add remaining 1 Tbsp olive oil and the butter to the same skillet. Add the finely chopped onions and cook until translucent, about 8 minutes.
- Add garlic, ginger, and tomato paste: Stir in minced garlic, freshly grated ginger, and tomato paste. Cook for 2 minutes until fragrant.
- Spice the sauce: Add remaining 1/2 tsp turmeric, 2 1/2 tsp garam masala, remaining 1 tsp salt, paprika, ground cinnamon, and cayenne pepper if using. Cook, stirring constantly, for 1 minute to toast the spices.
- Add liquids and simmer: Pour in the tomato sauce and vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and stir in heavy cream.
- Combine and cook: Return the cooked cauliflower to the skillet, stirring to coat it with the sauce. Let the mixture simmer uncovered until the sauce thickens and cauliflower is tender, about 15 minutes.
- Serve: Garnish the Butter Cauliflower with fresh cilantro and a dollop of Greek yogurt. Serve hot over cooked basmati rice.
Notes
- Nutrition information does not include the basmati rice served alongside.
- For added protein, serve this dish with chickpeas.
- Substitute full-fat canned coconut milk for heavy cream to make it dairy-free.
- Adjust cayenne pepper to taste or omit if you prefer less heat.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 45 mg
