Description
Butter Cauliflower is a flavorful Indian-inspired dish featuring tender cauliflower florets cooked in a rich, spiced tomato and cream sauce. The cauliflower is first browned and coated in a fragrant mixture of spices and lemon juice, then simmered in a luscious sauce made with tomato paste, garam masala, and cream, resulting in a comforting and aromatic entrée perfect served over basmati rice and garnished with fresh cilantro and yogurt.
Ingredients
Cauliflower and 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)
- 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 (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, for garnish
- Whole-milk Greek yogurt, for garnish
Instructions
- Prepare the Spice Mixture: In a large bowl, combine the fresh lemon juice, corn starch, ground cumin, 1/2 teaspoon each of turmeric, garam masala, and salt. Mix thoroughly and set aside. This mixture will coat the cauliflower to infuse it with flavor and help develop a nice texture when cooked.
- 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 have browned spots and begin to soften, about 7 to 8 minutes. Then reduce the heat to medium and transfer the cauliflower to the prepared spice mixture bowl, tossing well to coat every piece.
- Cook the Seasoned Cauliflower: Return the coated cauliflower back to the skillet and continue cooking over medium heat for another 7 to 8 minutes. This step chars the cauliflower lightly and ensures it becomes crisp-tender. Once done, transfer the cauliflower to a separate bowl and set aside.
- Sauté Onions and Aromatics: Add the remaining 1 tablespoon olive oil and the butter to the same skillet. Add the finely chopped onions and cook on medium heat until they turn translucent, about 8 minutes. Stir in minced garlic, grated ginger, and tomato paste. Cook these for 2 more minutes until their aroma is released, building a flavorful sauce base.
- Add Spices and Simmer the Sauce: Stir in the remaining 1/2 teaspoon turmeric, 2 1/2 teaspoons garam masala, and 1 teaspoon salt along with paprika, ground cinnamon, and a pinch of cayenne pepper if using. Cook the spices with the onion mixture for 1 minute to enhance their flavors. Then add the tomato sauce and vegetable broth and bring the mixture to a boil.
- Finish the Sauce and Combine: Reduce the heat to a simmer and stir in the heavy cream. Return the cooked cauliflower to the skillet, mixing it into the sauce. Let the mixture simmer uncovered until the sauce thickens, approximately 15 minutes, allowing the flavors to meld and the cauliflower to absorb the sauce.
- Serve: Garnish the butter cauliflower with fresh cilantro and serve it hot over cooked basmati rice. Add a dollop of whole-milk Greek yogurt on top for extra creaminess and a cooling contrast to the spices.
Notes
- For a dairy-free version, substitute heavy cream with full-fat canned coconut milk and use vegan butter or additional olive oil instead of unsalted butter.
- Adjust the cayenne pepper amount to control the spice heat according to your preference.
- Cauliflower florets can be cut into various sizes, but uniform pieces cook more evenly.
- This dish pairs wonderfully with basmati rice, but you can also serve it with naan or other flatbreads.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
