Description
Butter Cauliflower is a rich and flavorful Indian-inspired dish featuring tender cauliflower florets simmered in a creamy, spiced tomato sauce. This comforting recipe combines aromatic spices like garam masala, cumin, and turmeric with buttery sautéed cauliflower, finished with a touch of cream and fresh lemon juice. Serve it over fluffy basmati rice and garnish with fresh cilantro and Greek yogurt for a delightful meal that satisfies both vegetarians and spice lovers.
Ingredients
Scale
For the Cauliflower and Spices
- 1 medium head of cauliflower, cut into florets
- 2 Tbsp. olive oil, divided
- 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)
- 1 tsp. paprika
- 1/4 tsp. ground cinnamon
- Pinch of cayenne pepper (optional)
For the Sauce
- 3 Tbsp. unsalted butter
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tsp. freshly grated ginger
- 2 Tbsp. tomato paste
- 1 can (8 oz.) tomato sauce
- 2 cups vegetable broth
- 1/2 cup heavy cream or full-fat canned coconut milk
- 2 Tbsp. fresh lemon juice
To Serve
- Basmati rice
- Fresh cilantro
- Whole-milk Greek yogurt
Instructions
- Prepare spice mixture: In a mixing bowl, combine the fresh lemon juice, corn starch, ground cumin, half of the ground turmeric, half of the garam masala, and half of the salt. This mixture will be used to coat the cauliflower florets.
- Sauté cauliflower: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower florets and sauté until they start to brown and become slightly charred, about 6-8 minutes.
- Coat and cook cauliflower with spices: Toss the browned cauliflower florets with the prepared spice mixture to evenly coat them. Continue cooking until the cauliflower is well-charred and seasoned, then remove the cauliflower from the skillet and set aside.
- Sauté onion, garlic, and ginger: In the same skillet, reduce heat to medium and melt the unsalted butter. Add the finely chopped yellow onion and cook until translucent, about 5 minutes. Stir in the minced garlic and freshly grated ginger and cook for an additional 1-2 minutes until fragrant.
- Add tomato paste and spices: Stir in the tomato paste, the remaining turmeric, the rest of the garam masala, paprika, ground cinnamon, cayenne pepper (if using), and the remaining salt. Cook briefly, about 1 minute, to deepen the flavors and remove the raw taste from the spices.
- Simmer sauce: Pour in the tomato sauce and vegetable broth. Stir to combine, then bring the mixture to a gentle simmer. Cook uncovered until the sauce reduces and thickens slightly, about 10-12 minutes.
- Finish the dish: Stir in the heavy cream (or coconut milk) to add richness. Return the seasoned cauliflower to the skillet, stirring to coat it well with the sauce. Cook for another 3-5 minutes to heat through and allow the flavors to meld.
- Serve: Serve the butter cauliflower hot over cooked basmati rice. Garnish with fresh cilantro leaves and a dollop of whole-milk Greek yogurt for added creaminess and freshness.
Notes
- For a dairy-free option, substitute the butter and heavy cream with vegan butter and canned coconut milk respectively.
- You can adjust the heat by increasing or omitting the cayenne pepper according to your preference.
- Char the cauliflower well for the best depth of flavor.
- This dish pairs beautifully with basmati rice but can also be served with naan or other flatbreads.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: Butter Cauliflower, Indian-style cauliflower, creamy cauliflower recipe, vegetarian Indian curry, easy cauliflower recipe, spiced cauliflower
