Description
This Butter Cauliflower recipe is a flavorful Indian-inspired dish featuring tender cauliflower florets cooked in a rich, spiced tomato and cream sauce. With a blend of aromatic spices including garam masala, turmeric, and cumin, the cauliflower gets browned and charred for texture before simmering in a luscious buttery sauce. Served over fragrant basmati rice and garnished with fresh cilantro and Greek yogurt, it’s a comforting, hearty vegetarian meal perfect for any occasion.
Ingredients
Spice and Marinade Mix
- 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)
Cauliflower and Cooking Fat
- 2 Tbsp olive oil (divided)
- 1 medium head of cauliflower, cut into florets
- 3 Tbsp unsalted butter
Aromatics and Sauce
- 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 (can substitute full-fat canned coconut milk)
To Serve
- Basmati rice
- Fresh cilantro
- Whole-milk Greek yogurt
Instructions
- Prepare Spice Mixture: In a large bowl, combine lemon juice, corn starch, ground cumin, 1/2 teaspoon of turmeric, 1/2 teaspoon of garam masala, and 1/2 teaspoon of salt. Stir well and set aside. This mixture will be used to coat the cauliflower.
- Brown Cauliflower: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower florets and cook, tossing occasionally, until they are browned in some spots and start to soften, about 7 to 8 minutes. Reduce the heat to medium.
- Coat Cauliflower: Transfer the browned cauliflower to the bowl with the corn starch and spice mixture. Toss to coat the florets evenly.
- Cook & Char Cauliflower: Return the coated cauliflower back to the skillet. Continue cooking for another 7 to 8 minutes until the cauliflower develops charred spots and becomes crisp-tender. Then transfer the cauliflower to a separate bowl and set aside.
- Sauté Aromatics: Add the remaining 1 tablespoon of olive oil and the 3 tablespoons of unsalted butter to the skillet. Add the finely chopped onion and cook over medium heat until translucent, about 8 minutes. Stir frequently to prevent burning.
- Add Flavorings: Stir in the minced garlic, 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 an optional pinch of cayenne pepper. Cook for another minute to toast the spices.
- Build Sauce: Pour in the tomato sauce and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer.
- Add Cream & Cauliflower: Stir in the heavy cream (or coconut milk), then return the cooked cauliflower to the skillet. Simmer the entire mixture uncovered, allowing the sauce to thicken slightly, for about 15 minutes.
- Serve: Serve the butter cauliflower hot over cooked basmati rice. Garnish with fresh cilantro and a dollop of whole-milk Greek yogurt for an added creamy touch.
Notes
- You can substitute full-fat canned coconut milk for the heavy cream to make this dish dairy-free and vegan-friendly.
- Use freshly grated ginger for the best flavor, but ground ginger can be used in a pinch.
- Adjust the cayenne pepper to your preferred spice level or omit for a milder dish.
- This recipe pairs wonderfully with basmati rice but can also be served with naan or other flatbreads.
- For a gluten-free meal, ensure that your tomato sauce and broth do not contain any hidden gluten ingredients.
