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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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.