Description
Butter Cauliflower is a flavorful Indian-inspired dish featuring tender cauliflower florets cooked in a rich, spiced tomato cream sauce infused with garam masala, turmeric, and aromatic spices. This vegetarian entrée pairs beautifully with basmati rice and is garnished with fresh cilantro and creamy Greek yogurt, offering a perfect balance of spice, creaminess, and freshness.
Ingredients
Marinade and Seasoning
- 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
- 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 as a substitute)
Serving
- Basmati rice for serving
- Fresh cilantro for garnish
- Whole-milk Greek yogurt for garnish
Instructions
- Prepare marinade: In a large bowl, combine fresh lemon juice, corn starch, ground cumin, 1/2 teaspoon each of ground turmeric, garam masala, and salt. Mix well and set aside to allow flavors to meld.
- Brown cauliflower: Heat 1 tablespoon 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.
- Marinate cauliflower: Reduce heat to medium. Transfer the browned cauliflower to the bowl with the marinade mixture and toss well to coat each piece evenly.
- Cook cauliflower further: Return the coated cauliflower to the skillet and cook for another 7 to 8 minutes, allowing the florets to char in spots and become crisp-tender. Remove the cauliflower from the skillet and set aside.
- Sauté aromatics: In the same skillet, add the remaining 1 tablespoon olive oil and unsalted butter. Add finely chopped onions and cook over medium heat until translucent, about 8 minutes.
- Add garlic, ginger, 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 1 minute more to toast the spices gently.
- Simmer sauce: Pour in canned tomato sauce and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer.
- Add cream and cauliflower: Stir in the heavy cream and return the cooked cauliflower florets to the skillet. Simmer the mixture uncovered until the sauce thickens, approximately 15 minutes, stirring occasionally.
- Garnish and serve: Garnish the finished dish with fresh cilantro and serve over basmati rice with a dollop of whole-milk Greek yogurt on top for a creamy contrast.
Notes
- You can substitute heavy cream with full-fat canned coconut milk for a dairy-free version.
- Adjust cayenne pepper quantity according to preferred spice level or omit for a milder dish.
- Use fresh ginger for brightest flavor, but ground ginger works as a convenient substitute.
- Basmati rice complements the dish’s aromatic flavors perfectly but can be swapped for other rice varieties or flatbreads.
- To increase the protein content, consider adding cooked chickpeas or paneer cubes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
