Description
Butter Cauliflower is a flavorful Indian-inspired dish featuring tender cauliflower florets cooked in a rich, spiced tomato and cream sauce. Perfectly seasoned with turmeric, garam masala, and other aromatic spices, this dish is served over basmati rice and garnished with fresh cilantro and Greek yogurt for a creamy finish.
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
Main Dish
- 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 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
- Whole-milk Greek yogurt
Instructions
- Prepare seasoning mixture: In a large bowl, combine lemon juice, corn starch, ground cumin, 1/2 teaspoon turmeric, 1/2 teaspoon garam masala, and 1/2 teaspoon salt. Set aside for coating the cauliflower.
- Brown the cauliflower: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add cauliflower florets and cook, tossing occasionally, until browned in places and beginning to soften, about 7 to 8 minutes. Reduce heat to medium and transfer the cauliflower to the bowl with the corn starch mixture. Toss to coat the florets evenly.
- Cook seasoned cauliflower: Return the coated cauliflower to the skillet and cook for another 7 to 8 minutes, until charred in spots and crisp-tender. Transfer the cooked cauliflower to a bowl and set aside.
- Sauté aromatics: Add the remaining tablespoon of olive oil and the butter to the same skillet. Add the chopped onion and cook over medium heat until translucent, about 8 minutes. Stir in the minced garlic, grated ginger, and tomato paste, cooking for 2 minutes until fragrant.
- Add spices: Stir in the remaining 1/2 teaspoon turmeric, 2 1/2 teaspoons garam masala, 1 teaspoon salt, paprika, ground cinnamon, and a pinch of cayenne pepper if using. Cook the spice mixture for 1 minute to release flavors.
- Simmer sauce: Pour in the tomato sauce and vegetable broth, bringing the mixture to a boil. Reduce heat to a simmer, then stir in the heavy cream. Return the cooked cauliflower to the skillet and simmer uncovered for about 15 minutes, until the sauce thickens and flavors meld.
- Serve: Garnish with fresh cilantro and serve the butter cauliflower hot over basmati rice with a dollop of Greek yogurt on top for added creaminess.
Notes
- Nutrition information does not include basmati rice.
- For added protein, serve this dish with chickpeas.
- You can substitute full-fat canned coconut milk for heavy cream to make it dairy-free and vegan-friendly.
- If fresh ginger is not available, ground ginger can be used as a substitute.
- Adjust cayenne pepper quantity to control spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 35 mg
