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Butter Cauliflower

A delightful vegetarian dish featuring cauliflower in a creamy, spiced sauce, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cauliflower
  • 1 medium head medium head of cauliflower (cut into florets)
  • 2 Tbsp olive oil (divided) divided between cooking steps
  • 2 Tbsp unsalted butter
For the Spice Mixture
  • 2 Tbsp fresh lemon juice adds brightness
  • 2 tsp corn starch for thickening
  • 1/2 tsp ground cumin
  • 1 tsp ground turmeric (divided) divided in steps
  • 3 tsp garam masala (divided) divided in steps
  • 1 1/2 tsp salt (divided) divided in steps
  • 1 tsp paprika
  • 1/4 tsp ground cinnamon
  • pinch cayenne pepper (optional) adjust spice level
For the Sauce
  • 1 8-oz. can tomato sauce
  • 2 cups vegetable broth
  • 1/2 cup heavy cream (sub full-fat canned coconut milk) dairy-free alternative
For Serving
  • to taste Basmati rice for serving
  • to taste Fresh cilantro for garnish
  • to taste whole-milk Greek yogurt for garnish

Method
 

Preparation
  1. In a large bowl, mix the lemon juice, corn starch, cumin, and 1/2 tsp each of turmeric, garam masala, and salt. Set it aside.
Cooking Cauliflower
  1. Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Add the cauliflower and cook for about 7 to 8 minutes, stirring occasionally, until it starts to brown and soften.
  2. Lower the heat to medium, transfer the cauliflower to the bowl with the corn starch mixture, and toss to coat.
  3. Return the cauliflower to the skillet and cook for another 7 to 8 minutes, until it is charred in spots and crisp-tender. Then, transfer it to a bowl.
Making the Sauce
  1. In the same skillet, add the remaining 1 Tbsp of oil and butter. Add the chopped onion and cook until it becomes translucent, around 8 minutes.
  2. Stir in the garlic, ginger, and tomato paste, and cook for 2 more minutes until fragrant.
  3. Add the remaining 1/2 tsp turmeric, 2 1/2 tsp garam masala, and 1 tsp salt, along with the paprika, cinnamon, and optional cayenne pepper. Cook for 1 minute.
  4. Pour in the tomato sauce and vegetable broth, bringing the mixture to a boil.
  5. Reduce the heat to a simmer, stir in the cream, and return the cauliflower to the skillet. Let it simmer uncovered for about 15 minutes until the sauce thickens.
Serving
  1. Garnish with fresh cilantro and serve over Basmati rice with a dollop of yogurt.

Notes

To store, let it cool completely before transferring to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat before serving. For added texture, try roasting the cauliflower instead of cooking it in a skillet. Adjust spice level with cayenne. Vegan options available by substituting butter and cream.