Description
Butter Cauliflower is a flavorful and aromatic Indian-inspired dish featuring tender cauliflower florets cooked in a rich, spiced tomato and cream sauce. This comforting recipe balances spices like garam masala, turmeric, and cumin with creamy butter and heavy cream, making it perfect served over basmati rice and garnished with fresh cilantro and Greek yogurt.
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)
- 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)
Serving and Garnish
- Basmati rice for serving
- Fresh cilantro for garnish
- Whole-milk Greek yogurt for garnish
Instructions
- Prepare the marinade: In a large bowl, combine fresh lemon juice, corn starch, ground cumin, 1/2 teaspoon ground turmeric, 1/2 teaspoon garam masala, and 1/2 teaspoon salt. Set this mixture aside.
- Cook the cauliflower: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower florets and cook, tossing occasionally, until the cauliflower is browned in places and begins to soften, about 7 to 8 minutes.
- Marinate cauliflower: Reduce the heat to medium and transfer the cooked cauliflower to the bowl with the marinade mixture. Toss thoroughly to coat the cauliflower evenly with the spices and corn starch.
- Finish cooking cauliflower: Return the seasoned cauliflower back to the skillet and cook for another 7 to 8 minutes, until the cauliflower is charred in spots and crisp-tender. Transfer the cooked cauliflower to a separate bowl.
- Sauté aromatics and build sauce: Add the remaining 1 tablespoon of olive oil and butter to the skillet. Add the finely chopped onion and cook until translucent, about 8 minutes. Stir in the minced garlic, grated ginger, and tomato paste, and cook for 2 minutes until fragrant.
- Add spices and simmer: Mix in the remaining 1/2 teaspoon turmeric, 2 1/2 teaspoons garam masala, 1 teaspoon salt, paprika, ground cinnamon, and optional cayenne pepper. Cook for 1 minute until the spices release their aromas. Pour in the tomato sauce and vegetable broth and bring the mixture to a boil.
- Incorporate cream and cauliflower: Reduce the heat to a simmer, stir in the heavy cream (or coconut milk substitute), then return the cooked cauliflower to the skillet. Simmer uncovered for about 15 minutes until the sauce thickens and coats the cauliflower nicely.
- Serve and garnish: Serve the butter cauliflower over cooked basmati rice. Garnish with fresh cilantro and add a dollop of whole-milk Greek yogurt on top for a creamy finish.
Notes
- Nutrition information does not include the basmati rice served alongside.
- For extra protein, serve this dish with chickpeas.
- Substitute heavy cream with full-fat canned coconut milk to make it dairy-free.
- If fresh ginger is unavailable, ground ginger can be used as a substitute.
- You can adjust the cayenne pepper amount or omit it for less heat.
Nutrition
- Serving Size: 1 serving without rice
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 40 mg
