Description
A flavorful Indian-inspired Butter Cauliflower recipe featuring tender cauliflower florets cooked in a spiced tomato cream sauce, perfect served over basmati rice and garnished with fresh cilantro and Greek yogurt.
Ingredients
Scale
Marinade
- 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
- 2 Tbsp olive oil divided
- 1 medium head cauliflower, cut into florets
- 3 Tbsp unsalted butter
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tsp freshly grated ginger (substitute 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)
- Basmati rice for serving
- Fresh cilantro and whole-milk Greek yogurt for garnish
Instructions
- Prepare marinade: In a large bowl, combine lemon juice, corn starch, cumin, 1/2 tsp turmeric, 1/2 tsp garam masala, and 1/2 tsp salt. Set aside.
- Cook cauliflower initial: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, about 8 minutes.
- Marinate cauliflower: Reduce heat to medium, transfer cauliflower to the bowl with the marinade mixture, and toss to coat evenly.
- Cook cauliflower thoroughly: Return the seasoned cauliflower to the skillet and cook another 7 to 8 minutes until charred in spots and crisp-tender. Transfer cauliflower to a bowl and set aside.
- Sauté aromatics: Add remaining 1 Tbsp olive oil and butter to the skillet. Add chopped onion and cook until translucent, about 8 minutes.
- Add garlic and spices: Stir in minced garlic, grated ginger, and tomato paste; cook for 2 minutes until fragrant.
- Incorporate spices: Add remaining 1/2 tsp turmeric, 2 1/2 tsp garam masala, 1 tsp salt, paprika, ground cinnamon, and a pinch of cayenne pepper if using; cook for 1 minute to bloom the spices.
- Add liquids and simmer: Pour in tomato sauce and vegetable broth; bring the mixture to a boil. Reduce heat to a simmer, then stir in heavy cream and return cauliflower to the skillet.
- Simmer to thicken: Let the mixture simmer uncovered until the sauce thickens, about 15 minutes.
- Serve: Garnish with fresh cilantro and serve over warm basmati rice with a dollop of whole-milk Greek yogurt.
Notes
- Nutrition information does not include basmati rice.
- For added protein, serve alongside chickpeas.
- Substitute full-fat canned coconut milk for heavy cream to make it dairy-free.
- Freshly grated ginger can be replaced with ground ginger if needed.
- If you prefer a spicier dish, increase the cayenne pepper to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 40 mg
