Description
Butter Cauliflower is a flavorful Indian-inspired dish featuring cauliflower florets cooked in a spiced tomato and creamy sauce, perfect served over basmati rice and garnished with fresh cilantro and Greek yogurt. This dish balances warm spices with a rich, buttery texture for a satisfying vegetarian main course.
Ingredients
Scale
Spice 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
Main 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)
- 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 (substitute full-fat canned coconut milk for dairy-free)
To Serve
- 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 tsp ground turmeric, 1/2 tsp garam masala, and 1/2 tsp salt. Stir well and set aside for coating the cauliflower.
- Cook Cauliflower – First Stage: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add cauliflower florets and cook, tossing occasionally, until they are browned in spots and begin to soften, about 7 to 8 minutes.
- Coat Cauliflower with Spices: Reduce heat to medium, transfer the browned cauliflower to the bowl with the spice mixture, and toss to coat thoroughly.
- Cook Cauliflower – Second Stage: Return the seasoned cauliflower to the skillet and continue cooking for another 7 to 8 minutes, allowing the florets to char in spots and become crisp-tender. Transfer cauliflower to a separate bowl and set aside.
- Sauté Onions and Aromatics: Add remaining 1 Tbsp olive oil and unsalted butter to the skillet. Add the finely chopped onion and cook for about 8 minutes until translucent. Stir in the minced garlic, grated ginger, and tomato paste, cooking for an additional 2 minutes until fragrant.
- Add Remaining Spices: Stir in the remaining 1/2 tsp turmeric, 2 1/2 tsp garam masala, 1 tsp salt, paprika, ground cinnamon, and cayenne pepper if using. Cook the spices with the aromatics for 1 minute to bloom their flavors.
- Create Sauce Base: Pour in the canned tomato sauce and vegetable broth, bringing the mixture to a boil. Reduce the heat to a simmer.
- Finish Sauce and Combine: Stir in the heavy cream and return the cooked cauliflower to the skillet. Simmer the mixture uncovered for about 15 minutes, until the sauce thickens and coats the cauliflower well.
- Serve: Garnish the Butter Cauliflower with fresh cilantro and serve over warm basmati rice with a dollop of whole-milk Greek yogurt for added creaminess and tang.
Notes
- Nutrition information excludes basmati rice; add rice nutrition separately if desired.
- For extra protein, serve this dish alongside chickpeas or add chickpeas directly into the sauce during the simmering stage.
- For a dairy-free alternative, substitute heavy cream with full-fat canned coconut milk and use vegan butter or additional olive oil instead of unsalted butter.
- Use fresh garlic and ginger whenever possible for the best flavor, though ground ginger may be substituted in a pinch.
- If you prefer a spicier dish, increase the amount of cayenne pepper or add chopped fresh chili peppers.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 35 mg
