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Butter Cauliflower

A delightful dish that combines creamy textures with aromatic spices, perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Indian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the marinade
  • 0.5 teaspoon garam masala Adds a warm, fragrant spice blend.
  • 0.25 teaspoon ground ginger Brings a zesty kick.
  • 0.25 teaspoon Indian chili powder Infuses subtle heat.
  • 0.25 teaspoon curry powder Contributes an earthy depth.
  • 1 medium head cauliflower, cut into florets Absorbs surrounding flavors beautifully.
  • 2 tablespoons coconut milk Adds richness and sweetness.
  • 1 teaspoon sea salt Essential for flavor balancing.
  • 0.5 teaspoon ground black pepper Enhances all the flavors.
For cooking
  • 3 teaspoons coconut oil Used for cooking.
  • 1.5 tablespoons coconut oil For achieving the perfect char.
  • 1 small onion, diced Provides sweetness and depth.
  • 1 tablespoon garam masala Reinforces the spice profile.
  • 0.5 teaspoon Indian chili powder Adjust heat level.
  • 1 teaspoon curry powder Further enriches flavor.
  • 14 ounces coconut milk Essential for creamy sauce.
  • 6 ounces tomato paste Provides body and acidity.
  • 1 tablespoon lime juice Adds brightness.

Method
 

Preparation
  1. In a bowl, add the cauliflower florets along with the garam masala, ground ginger, chili powder, curry powder, coconut milk, sea salt, and black pepper. Toss everything so that the cauliflower is thoroughly coated. Set this aside or cover and marinate for at least 15 minutes.
Cooking
  1. Heat 3 teaspoons of coconut oil in a pan over high heat. Once hot, add the marinated cauliflower and pan-char on all sides for about 5 minutes until golden-brown.
  2. Remove charred cauliflower and set aside. In the same pan, add the remaining 1 ½ tablespoons of coconut oil. Add the diced onion and sauté for approximately 4 minutes until translucent.
  3. Add the garam masala, chili powder, black pepper, and curry powder, stirring for about 30 seconds to bloom the spices.
  4. Pour in the coconut milk and tomato paste, stirring to incorporate. Bring to a slight boil, then reduce to a simmer and cook for about 5 minutes.
  5. Return the charred cauliflower to the pan and gently stir to coat with the sauce. Allow to simmer for another 5-10 minutes.
  6. Squeeze lime juice over the mixture, stir to combine, and adjust seasoning as necessary.
Serving
  1. Remove from heat. Garnish with chopped parsley and serve hot, pairing with basmati rice or naan.

Notes

For added depth, consider roasting the cauliflower instead of pan-charing it. Adjust spice levels according to taste. Fresh herbs like cilantro can be used as a garnish. Leftover marinated cauliflower can be refrigerated for use the next day.