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Butter Cauliflower

Butter Cauliflower

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A rich, creamy, and aromatic Indian-inspired curry featuring roasted cauliflower in a velvety spiced tomato sauce. An easy, restaurant-quality vegetarian meal perfect served over rice.

  • Total Time: 1 hr 5 min
  • Yield: 4 servings 1x

Ingredients

Scale

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)
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 (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)
Basmati rice for serving
Fresh cilantro and whole-milk Greek yogurt for garnish

Instructions

  1. Combine lemon juice, corn starch, cumin, and 1/2 tsp each of turmeric, garam masala, and salt in a large bowl. Set aside.
  2. Heat 1 Tbsp oil in a large skillet over medium-high. Cook cauliflower for 7-8 min until browned. Reduce heat to medium, transfer cauliflower to the marinade bowl, toss to coat. Return to skillet and cook another 7-8 min until charred and crisp-tender. Transfer to a bowl.
  3. Add remaining oil and butter to skillet. Cook onions until translucent (~8 min). Stir in garlic, ginger, and tomato paste; cook 2 min.
  4. Add remaining turmeric, garam masala, salt, paprika, cinnamon, and cayenne; cook 1 min. Add tomato sauce and broth; bring to a boil.
  5. Reduce to a simmer, stir in cream (or coconut milk), and return cauliflower to skillet. Simmer uncovered for ~15 min until sauce thickens.
  6. Garnish with cilantro and serve over rice with a dollop of yogurt.

Notes

  • For a vegan version, use plant-based butter and full-fat coconut milk.
  • Cut cauliflower into uniform pieces for even cooking.
  • Toasting the spices in step 4 is crucial for maximum flavor.
  • Adjust cayenne to control heat level.
  • Author: Daniel Carter
  • Prep Time: 15 min
  • Cook Time: 50 min
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-Inspired
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving (approx. 1.5 cups)
  • Calories: 325 kcal
  • Sugar: 7 g
  • Sodium: 890 mg
  • Fat: 28 g
  • Saturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 6 g
  • Protein: 4 g
  • Cholesterol: 70 mg

Find it online: https://freshmealkitchen.com/butter-cauliflower/