Description
Butter Cauliflower is a rich and flavorful vegetarian dish featuring tender cauliflower florets cooked in a spiced tomato and cream sauce, inspired by Indian cuisine. This comforting recipe combines aromatic spices like garam masala, turmeric, and cumin with a creamy tomato base and is perfect served over basmati rice with fresh cilantro and Greek yogurt for garnish.
Ingredients
Scale
Spice Mixture and Cauliflower
- 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
- 2 Tbsp olive oil, divided
- 1 medium head of cauliflower cut into florets
Sauce and Aromatics
- 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 a dairy-free option)
To Serve
- Basmati rice
- Fresh cilantro
- Whole-milk Greek yogurt for garnish
Instructions
- Prepare the spice mixture and marinate cauliflower: In a large bowl, combine fresh lemon juice, corn starch, ground cumin, 1/2 tsp ground turmeric, 1/2 tsp garam masala, and 1/2 tsp salt. Set aside.
- Brown the cauliflower: 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.
- Coat cauliflower with spices: Reduce heat to medium. Transfer the browned cauliflower to the bowl with the spice mixture and toss well to coat evenly.
- Cook cauliflower until crisp-tender: Return the seasoned cauliflower to the skillet and cook for another 7 to 8 minutes until it develops charred spots and becomes crisp-tender. Transfer the cooked cauliflower to a bowl and set aside.
- Sauté onions and aromatics: Add the remaining 1 Tbsp olive oil and butter to the same skillet. Add the finely chopped onion and cook on medium heat 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.
- Incorporate remaining spices: Add the remaining 1/2 tsp turmeric, 2 1/2 tsp garam masala, remaining 1 tsp salt, paprika, ground cinnamon, and cayenne pepper if using. Cook for 1 minute to toast the spices.
- Add liquids and simmer: Pour in the tomato sauce and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer.
- Finish the sauce and combine: Stir in the heavy cream, then return the cooked cauliflower to the skillet. Simmer uncovered until the sauce thickens, about 15 minutes.
- Serve: Garnish the butter cauliflower with fresh cilantro and serve over cooked basmati rice with a dollop of whole-milk Greek yogurt on top.
Notes
- Nutrition information does not include the rice served alongside.
- For added protein, serve with chickpeas or other legumes.
- Full-fat canned coconut milk can be used instead of heavy cream for a dairy-free version.
- Adjust cayenne pepper to your preferred spice level or omit if sensitive to heat.
- Make sure to cut cauliflower into evenly sized florets for uniform cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 25 mg
