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Butter Cauliflower

A delightful dish featuring tender cauliflower in a rich, creamy sauce, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Indian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the coating
  • 2 Tbsp fresh lemon juice Adds a bright acidity.
  • 2 tsp corn starch Helps to thicken the sauce.
  • 1/2 tsp ground cumin Offers warmth and depth.
  • 1 tsp ground turmeric Imparts vibrant color.
  • 3 tsp garam masala A blend of spices that elevates the dish.
  • 1 1/2 tsp salt Essential for flavor.
Main ingredients
  • 1 medium head cauliflower (cut into florets) The star of the dish.
  • 3 Tbsp unsalted butter Enriches the sauce.
  • 1 yellow onion finely chopped Brings sweetness.
  • 3 cloves garlic (minced) Infuses flavor.
  • 2 tsp freshly grated ginger Adds a refreshing kick.
  • 2 Tbsp tomato paste Provides richness.
  • 1 tsp paprika Adds smokiness.
  • 1/4 tsp ground cinnamon Enhances the flavor.
  • 1 pinch cayenne pepper (optional) For heat.
  • 1 8-oz. can tomato sauce Base of the sauce.
  • 2 cups vegetable broth Adds depth.
  • 1/2 cup heavy cream Ensures a silky finish.
  • To taste as needed Basmati rice for serving Perfect for the sauce.
  • To taste as needed Fresh cilantro and Greek yogurt for garnish Elevates the dish.

Method
 

Preparation
  1. Combine lemon juice, corn starch, cumin, 1/2 tsp turmeric, 1 tsp garam masala, and 1/2 tsp salt in a large bowl. Mix and set aside.
Cooking Cauliflower
  1. Heat 1 Tbsp of olive oil in a skillet over medium-high heat. Add cauliflower and cook for 7 to 8 minutes until browned.
  2. Lower the heat and transfer cauliflower to the bowl with the corn starch mixture. Toss to coat.
  3. Return the cauliflower to the skillet and cook for another 7 to 8 minutes until charred and tender.
Making the Sauce
  1. In the same skillet, heat remaining 1 Tbsp olive oil and butter. Add onions and sauté until translucent, about 8 minutes.
  2. Stir in garlic, ginger, and tomato paste. Cook for 2 minutes until fragrant.
  3. Add remaining turmeric, garam masala, salt, paprika, cinnamon, and cayenne. Cook for 1 minute.
  4. Pour in tomato sauce and vegetable broth, bring to a boil, then reduce to a simmer.
  5. Stir in heavy cream and return cooked cauliflower to the skillet. Simmer uncovered for about 15 minutes until sauce thickens.
Serving
  1. Garnish with fresh cilantro and serve Butter Cauliflower over basmati rice, with a dollop of Greek yogurt.

Notes

For added depth of flavor, consider roasting the cauliflower instead. For a vegan version, replace heavy cream with full-fat coconut milk and omit butter.