Description
A flavorful and creamy Butter Cauliflower recipe inspired by Indian cuisine, featuring tender cauliflower florets cooked in a spiced tomato and cream sauce. Perfect served over basmati rice and garnished with fresh cilantro and Greek yogurt.
Ingredients
Spice Mix and Coating
- 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 Oils
- 2 Tbsp. olive oil (divided)
- 1 medium head of cauliflower (cut into florets)
- 1 yellow onion (finely chopped)
- 3 garlic cloves (minced)
- 2 tsp. freshly grated ginger (sub ground ginger)
Tomato and Spice Paste
- 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
Finishing Ingredients
- 3 Tbsp. unsalted butter
- 1/2 cup heavy cream (sub full-fat canned coconut milk)
- Basmati rice for serving
- Fresh cilantro for garnish
- Whole-milk Greek yogurt for garnish
Instructions
- Prepare Spice Mixture: In a large bowl, combine fresh lemon juice, corn starch, ground cumin, 1/2 tsp each of ground turmeric, garam masala, and salt. Mix thoroughly and set aside. This mixture will coat the cauliflower and infuse it with flavor.
- Cook Cauliflower: Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Add cauliflower florets, cooking and tossing occasionally until they brown in spots and start to soften, about 7 to 8 minutes. Reduce heat to medium, transfer cauliflower to the prepared spice mixture, and toss to coat evenly.
- Char and Tender Cauliflower: Return the spiced cauliflower to the skillet and continue to cook for another 7 to 8 minutes until the florets develop a charred appearance and become crisp-tender. Transfer the cooked cauliflower to a bowl and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 1 Tbsp of olive oil along with the unsalted butter. Add the finely chopped yellow onion and cook until translucent, approximately 8 minutes. Then stir in minced garlic, freshly grated ginger, and tomato paste; cook for 2 minutes until fragrant.
- Add Spices and Liquids: Add the remaining 1/2 tsp turmeric, 2 1/2 tsp garam masala, remaining 1 tsp salt, paprika, ground cinnamon, and a pinch of cayenne pepper if using. Cook the spices for about 1 minute to bloom their flavors. Pour in the tomato sauce and vegetable broth, bringing the mixture to a boil.
- Simmer and Finish Sauce: Reduce heat to a simmer and stir in the heavy cream. Return the cauliflower to the skillet, stirring to coat it in the sauce. Let the mixture simmer uncovered until the sauce thickens, about 15 minutes.
- Serve: Garnish the butter cauliflower with fresh cilantro. Serve hot over cooked basmati rice with a dollop of whole-milk Greek yogurt on the side for added creaminess and tang.
Notes
- For a dairy-free option, substitute heavy cream with full-fat canned coconut milk and use vegan butter instead of unsalted butter.
- If you prefer a spicier dish, increase the amount of cayenne pepper or add fresh green chilies.
- Cooking cauliflower until crisp-tender ensures it maintains a pleasant texture rather than becoming mushy.
- Garam masala can vary in flavor by brand; adjust the quantity according to your taste preferences.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in the microwave.
