Description
Butter Cauliflower is a flavorful Indian-inspired vegetarian dish where tender cauliflower florets are tossed in a spiced tomato and cream sauce. The cauliflower is first sautéed until charred and crisp-tender, then simmered in a rich blend of spices, tomato sauce, and cream. This comforting recipe is perfect served over fragrant basmati rice and garnished with fresh cilantro and creamy Greek yogurt.
Ingredients
Spice and Coating Mixture
- 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 Ingredients
- 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 as substitute)
- 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)
For Serving and Garnish
- Basmati rice
- Fresh cilantro
- Whole-milk Greek yogurt
Instructions
- Prepare spice mixture: In a large bowl, combine fresh lemon juice, corn starch, ground cumin, 1/2 teaspoon ground turmeric, 1 1/2 teaspoons garam masala, and 1/2 teaspoon salt. Mix well and set aside as the coating for the cauliflower.
- Brown cauliflower: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add cauliflower florets and cook, tossing occasionally, until they develop brown spots and begin to soften, about 7 to 8 minutes. Lower heat to medium.
- Coat cauliflower: Transfer cauliflower to the bowl with the prepared spice mixture. Toss thoroughly to coat each floret evenly with the spices and lemon mixture. Return spiced cauliflower to the skillet and cook another 7 to 8 minutes until the cauliflower is charred in spots and crisp-tender. Once done, transfer the cauliflower to a separate bowl and set aside.
- Sauté aromatics: To the same skillet, add remaining 1 tablespoon olive oil and 3 tablespoons butter. Once melted and hot, add the finely chopped onion and cook until translucent and softened, about 8 minutes.
- Add garlic and spices: Stir in minced garlic, freshly grated ginger, and tomato paste. Cook for 2 minutes until fragrant. Then add the remaining 1/2 teaspoon turmeric, 2 1/2 teaspoons garam masala, 1 teaspoon salt, paprika, ground cinnamon, and cayenne pepper if using. Cook for an additional minute to toast the spices.
- Simmer sauce: Pour in the canned tomato sauce and vegetable broth. Bring mixture to a boil, then reduce heat to low and simmer. Stir in heavy cream and return the browned cauliflower to the skillet. Let the mixture simmer uncovered until the sauce thickens and coats the cauliflower well, approximately 15 minutes.
- Serve and garnish: Spoon the Butter Cauliflower over cooked basmati rice. Garnish with fresh cilantro leaves and a dollop of whole-milk Greek yogurt. Serve warm and enjoy.
Notes
- For a vegan version, substitute the unsalted butter and heavy cream with plant-based alternatives such as vegan butter and full-fat canned coconut milk.
- If fresh ginger is unavailable, ground ginger can be used as a substitute.
- Cayenne pepper is optional; adjust according to your preferred spice level.
- Using basmati rice, which has a fragrant aroma and fluffy texture, complements the rich sauce very well.
- Charred marks on cauliflower add a distinctive smoky flavor, so don’t skip the browning steps.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
