Description
This Butter Cauliflower recipe offers a flavorful and aromatic Indian-inspired dish featuring tender cauliflower florets cooked in a rich and spiced tomato cream sauce. Perfectly balanced with warm spices, fresh ginger, garlic, and a hint of heat, it is served over fragrant basmati rice and garnished with fresh cilantro and Greek yogurt for a comforting and satisfying 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)
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 (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 (or full-fat canned coconut milk)
To Serve
- Basmati rice
- Fresh cilantro
- Whole-milk Greek yogurt
Instructions
- Prepare the Marinade: In a large bowl, combine the fresh lemon juice, corn starch, ground cumin, 1/2 teaspoon ground turmeric, 1/2 teaspoon garam masala, and 1/2 teaspoon salt. Mix well and set aside to coat the cauliflower later.
- Brown 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 they are browned in places and starting to soften, about 7 to 8 minutes.
- Marinate and Cook Cauliflower: Reduce heat to medium. Transfer the cooked cauliflower to the bowl with the marinade mixture and toss until well coated. Return the cauliflower to the skillet and cook for another 7 to 8 minutes, stirring occasionally, until the florets develop charred spots and become crisp-tender. Then transfer the cauliflower to a bowl and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil and all the unsalted butter. Once melted, add the finely chopped onions. Cook over medium heat until the onions are translucent, about 8 minutes.
- Add Garlic, Ginger, and Spices: Stir in the minced garlic, grated ginger, and tomato paste into the onions. Cook for 2 minutes until fragrant. Then add the remaining 1/2 teaspoon ground turmeric, 2 1/2 teaspoons garam masala, 1 teaspoon salt, paprika, ground cinnamon, and a pinch of cayenne pepper if using. Stir and cook for 1 minute to release the spices’ aromas.
- Add Liquids and Simmer: Pour in the tomato sauce and vegetable broth. Bring the sauce mixture to a boil, then reduce heat to a simmer. Stir in the heavy cream and return the cooked cauliflower to the skillet.
- Thicken the Sauce: Let the mixture simmer uncovered, stirring occasionally, until the sauce thickens nicely and the cauliflower is fully tender, about 15 minutes.
- Serve: Garnish with fresh cilantro and serve hot over cooked basmati rice, topped with a dollop of whole-milk Greek yogurt for extra creaminess and tang.
Notes
- You can substitute heavy cream with full-fat canned coconut milk for a dairy-free version.
- Adjust the amount of cayenne pepper to control the heat level according to your preference.
- For vegetarian options, ensure the butter and yogurt used are suitable; use vegan butter and plant-based yogurt if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Serve with naan or flatbread for a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: butter cauliflower, Indian cauliflower recipe, vegetarian Indian dish, spiced cauliflower, creamy cauliflower curry
