Description
A creamy and flavorful Butter Cauliflower dish that embodies comfort with its delightful blend of spices and textures.
Ingredients
Scale
- 1 teaspoon Fresh Lemon Juice
- 2 tablespoons Cornstarch
- 1 teaspoon Ground Cumin
- 1 teaspoon Turmeric
- 2 teaspoons Garam Masala
- 1 teaspoon Salt
- 2 tablespoons Olive Oil
- 2 tablespoons Unsalted Butter
- 1 head Cauliflower, cut into florets
- 1 Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Tomato Paste
- 1 cup Tomato Sauce
- 1 cup Vegetable Broth
- 1/2 cup Heavy Cream or Coconut Milk
- 2 cups Basmati Rice
- 1/4 cup Fresh Cilantro, for garnish
- 1/2 cup Greek Yogurt, for serving
Instructions
- Prepare the Cauliflower: In a large bowl, mix the lemon juice, cornstarch, cumin, and ½ teaspoon each of turmeric, garam masala, and salt. Toss in the cauliflower florets, ensuring each piece is well-coated.
- Sear the Cauliflower: Heat 1 tablespoon of olive oil in your skillet over medium-high heat. Add the seasoned cauliflower and let it cook, tossing occasionally, for about 7 to 8 minutes until it starts to brown and soften.
- Finish Cooking the Cauliflower: Lower the heat to medium. Transfer the cauliflower back into the bowl with the cornstarch mixture and toss again. Return it to the skillet and cook further for another 7 to 8 minutes, until it’s charred in spots and crisp-tender. Transfer to a clean bowl.
- Cook the Aromatics: In the same skillet, add the remaining tablespoon of olive oil and the butter. Add the finely chopped onion and sauté until translucent, about 8 minutes. Then stir in the minced garlic, grated ginger, and tomato paste. Cook for 2 minutes until the aroma fills your kitchen, signaling that it’s time for the spices.
- Add the Spices: Incorporate the remaining turmeric, garam masala, and salt, along with paprika, cinnamon, and optional cayenne. Allow everything to bloom together for about a minute.
- Create the Sauce: Pour in the tomato sauce and vegetable broth, bringing the mixture to a gentle boil. Once boiling, reduce heat to simmer, letting it cook for about 15 minutes. Stir in the heavy cream, creating a luxurious sauce before reintroducing your cauliflower to soak up all that goodness.
- Garnish & Serve: Garnish with fresh cilantro and serve over fluffy basmati rice, accompanied by a dollop of creamy Greek yogurt. Enjoy the warmth and richness that each mouthful provides.
Notes
This recipe can be made vegan by substituting heavy cream with coconut milk and butter with coconut oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 30mg
Keywords: Butter Cauliflower, Indian cuisine, vegetarian recipes, comfort food