Description
Butter Cauliflower is a rich and flavorful Indian-inspired dish featuring tender cauliflower florets cooked in a spiced tomato and cream sauce, garnished with fresh cilantro and Greek yogurt. Served over basmati rice, it makes a comforting and satisfying vegetarian main course.
Ingredients
Scale
Marinade and Seasoning
- 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
Vegetables and Fats
- 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 (can substitute ground ginger)
Spices and Sauces
- 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
Cream and Garnish
- 1/2 cup heavy cream (can substitute full-fat canned coconut milk)
- 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 tsp turmeric, 1/2 tsp garam masala, and 1/2 tsp salt. Set this mixture aside for coating the cauliflower.
- Brown the cauliflower: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add the cauliflower florets and cook, tossing occasionally, until they are browned in spots and beginning to soften, about 7 to 8 minutes.
- Coat cauliflower: Reduce heat to medium. Transfer the partially cooked cauliflower to the bowl with the prepared marinade and toss well to coat all pieces evenly. Return the coated cauliflower to the skillet and continue cooking 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: In the same skillet, add the remaining 1 Tbsp olive oil and butter. Add the chopped onions 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 and simmer sauce: Stir in the remaining 1/2 tsp turmeric, 2 1/2 tsp garam masala, 1 tsp salt, paprika, ground cinnamon, and cayenne pepper if using; cook for 1 minute. Pour in the tomato sauce and vegetable broth, bringing the mixture to a boil.
- Combine and finish cooking: Reduce heat to a simmer. Stir in the heavy cream and return the cauliflower to the skillet. Let the mixture simmer uncovered until the sauce thickens, about 15 minutes.
- Serve: Garnish the butter cauliflower with fresh cilantro and serve over basmati rice topped with a dollop of whole-milk Greek yogurt.
Notes
- Nutrition information does not include the basmati rice served with the dish.
- For added protein, serve with chickpeas.
- You can substitute heavy cream with full-fat canned coconut milk for a dairy-free option.
- Adjust cayenne pepper to taste or omit for milder flavor.
- Use freshly grated ginger for best flavor, but ground ginger can be used as a substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 35 mg
