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Rich Butter Cauliflower: A Creamy Delight for Dinner

Butter Cauliflower

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A creamy and flavorful Butter Cauliflower dish enveloped in a rich sauce, making it a comforting and indulgent meal.

Ingredients

Scale
  • 2 Tbsp. fresh lemon juice
  • 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)
  • 2 Tbsp. olive oil (divided)
  • 1 medium head of cauliflower (cut into florets)
  • 3 Tbsp. unsalted butter
  • 1 yellow onion (finely chopped)
  • 3 garlic cloves (minced)
  • 2 tsp. freshly grated ginger
  • 2 Tbsp. tomato paste
  • 1 tsp. paprika
  • 1/4 tsp. ground cinnamon
  • Pinch of cayenne pepper (optional)
  • 1 8-oz. can tomato sauce
  • 2 cups vegetable broth
  • 1/2 cup heavy cream (or canned coconut milk)
  • Basmati rice for serving
  • Fresh cilantro for garnish
  • Whole-milk Greek yogurt for garnish

Instructions

  1. In a large mixing bowl, combine lemon juice, corn starch, cumin, and 1/2 tsp each of turmeric, garam masala, and salt. Set aside.
  2. Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Add cauliflower florets, tossing occasionally until browned, about 7 to 8 minutes.
  3. Transfer the cauliflower to the bowl with the corn starch mixture, toss to coat, then return to the skillet. Cook for another 7 to 8 minutes until charred and crisp-tender.
  4. In the same skillet, add the remaining 1 Tbsp of olive oil and butter. Once melted, toss in chopped onions and cook until translucent, about 8 minutes.
  5. Add minced garlic, grated ginger, and tomato paste. Cook for 2 minutes until fragrant, then stir in remaining spices and seasonings.
  6. Pour in the tomato sauce and vegetable broth, bring to a boil, then reduce heat to a simmer.
  7. Stir in heavy cream (or coconut milk) and return crispy cauliflower to the skillet. Simmer uncovered for about 15 minutes.
  8. Garnish with fresh cilantro and serve over Basmati rice with Greek yogurt.

Notes

    Nutrition