Butter Cauliflower

Why Make This Recipe

Butter Cauliflower is a delicious and creamy dish that showcases the humble cauliflower in a flavorful way. It’s a perfect choice for both vegetarians and meat-lovers, offering a rich taste that pairs well with rice. Making this dish brings out the natural sweetness of the cauliflower, combined with warm spices and a buttery sauce. It’s not just easy to prepare but also brings comfort and satisfaction to your meal.

How to Make Butter Cauliflower

Ingredients

• 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)
• 3 Tbsp. unsalted butter
• 1 yellow onion (finely chopped)
• 3 garlic cloves (minced)
• 2 tsp. freshly grated ginger (sub 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 (sub full-fat canned coconut milk)
• Basmati rice for serving
• Fresh cilantro and whole-milk Greek yogurt for garnish

Directions

1. In a large bowl, combine lemon juice, corn starch, cumin, and 1/2 tsp each of turmeric, garam masala, and salt. Set it aside.
2. Heat 1 Tbsp of oil in a large skillet over medium-high heat. Cook the cauliflower, tossing occasionally, until it starts to brown and soften, about 7 to 8 minutes.
3. Reduce the heat to medium, transfer the cauliflower to the bowl with the corn starch mixture, and toss to coat.
4. Return the seasoned cauliflower to the skillet and cook for another 7 to 8 minutes until it is charred in spots and crisp-tender. Transfer the cauliflower to a bowl.
5. Add the remaining 1 Tbsp of oil and butter to the skillet. Add the onions and cook until they are translucent, about 8 minutes.
6. Stir in the garlic, ginger, and tomato paste; cook for 2 minutes until fragrant.
7. Add the remaining 1/2 tsp of turmeric, 2 1/2 tsp of garam masala, and 1 tsp of salt, along with paprika, cinnamon, and cayenne (if using). Cook for 1 minute.
8. Add the tomato sauce and broth, bringing the mixture to a boil. Reduce to a simmer, stir in the cream, and return the cauliflower to the skillet. Simmer uncovered until the sauce thickens, about 15 minutes.
9. Garnish with cilantro and serve over rice with a dollop of yogurt.

How to Serve Butter Cauliflower

Serve Butter Cauliflower warm over a bed of fluffy Basmati rice. The rice absorbs the creamy sauce beautifully, creating a mouth-watering dish. Top it with fresh cilantro and a dollop of Greek yogurt for extra flavor and creaminess. This dish can be a hearty side or a main meal.

How to Store Butter Cauliflower

To store Butter Cauliflower, let it cool completely. Place it in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. To reheat, simply warm it up on the stovetop or in a microwave until heated through.

Tips to Make Butter Cauliflower

• For a spicier kick, add more cayenne pepper or serve it with chili flakes.
• If you want a vegan version, substitute the heavy cream with coconut milk.
• Make sure to toss the cauliflower well in the corn starch mixture to get that crispy texture.

Variation

You can switch things up by adding other vegetables like peas or bell peppers to the dish. Chickpeas can also be added for more protein, making it heartier.

FAQs

Can I use frozen cauliflower?
Yes, you can use frozen cauliflower. Just make sure to thaw it and drain any excess water before cooking.

Can I make this dish ahead of time?
Yes, you can make it ahead of time and store it in the fridge. Just reheat before serving.

What can I serve with Butter Cauliflower?
This dish goes well with rice, naan, or even quinoa for a healthy twist. You can also serve it with a side salad for a complete meal.

Butter Cauliflower

A creamy and flavorful dish featuring cauliflower, perfect for both vegetarians and meat-lovers. Pairs well with rice and brings comfort to your meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course, Vegetarian

Cuisine: Indian

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Cauliflower

• 1 medium head cauliflower (cut into florets)
• 2 Tbsp. olive oil (divided)
• 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)

For the Sauce

• 3 Tbsp. unsalted butter
• 1 yellow onion (finely chopped)
• 3 cloves garlic (minced)
• 2 tsp. freshly grated ginger (sub 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 (sub full-fat canned coconut milk)

For Serving

• Basmati rice for serving
• Fresh cilantro for garnish
• whole-milk Greek yogurt for garnish

Method

 

Preparation

1. In a large bowl, combine lemon juice, corn starch, cumin, and 1/2 tsp each of turmeric, garam masala, and salt. Set it aside.
2. Heat 1 Tbsp of oil in a large skillet over medium-high heat. Cook the cauliflower, tossing occasionally, until it starts to brown and soften, about 7 to 8 minutes.
3. Reduce the heat to medium, transfer the cauliflower to the bowl with the corn starch mixture, and toss to coat.

Cooking

1. Return the seasoned cauliflower to the skillet and cook for another 7 to 8 minutes until it is charred in spots and crisp-tender. Transfer the cauliflower to a bowl.
2. Add the remaining 1 Tbsp of oil and butter to the skillet. Add the onions and cook until they are translucent, about 8 minutes.
3. Stir in the garlic, ginger, and tomato paste; cook for 2 minutes until fragrant.
4. Add the remaining 1/2 tsp of turmeric, 2 1/2 tsp of garam masala, and 1 tsp of salt, along with paprika, cinnamon, and cayenne (if using). Cook for 1 minute.
5. Add the tomato sauce and broth, bringing the mixture to a boil. Reduce to a simmer, stir in the cream, and return the cauliflower to the skillet.
6. Simmer uncovered until the sauce thickens, about 15 minutes.

Serving

1. Garnish with cilantro and serve warm over a bed of fluffy Basmati rice with a dollop of Greek yogurt.

Notes

To store, let it cool completely and place in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop or microwave. For a spicier kick, add more cayenne pepper or serve with chili flakes. For a vegan version, substitute heavy cream with coconut milk.