A creamy and flavorful Butter Cauliflower dish enveloped in a rich sauce, making it a comforting and indulgent meal.
Author:Robert
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Skillet Cooking
Cuisine:Indian
Diet:Vegetarian
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
In a large mixing bowl, combine lemon juice, corn starch, cumin, and 1/2 tsp each of turmeric, garam masala, and salt. Set aside.
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.
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.
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.
Add minced garlic, grated ginger, and tomato paste. Cook for 2 minutes until fragrant, then stir in remaining spices and seasonings.
Pour in the tomato sauce and vegetable broth, bring to a boil, then reduce heat to a simmer.
Stir in heavy cream (or coconut milk) and return crispy cauliflower to the skillet. Simmer uncovered for about 15 minutes.
Garnish with fresh cilantro and serve over Basmati rice with Greek yogurt.