Description
A rich and creamy butter cauliflower recipe made with warm Indian-inspired spices, a velvety tomato-based sauce, and tender roasted cauliflower. This easy vegetarian dish is packed with flavor and pairs perfectly with rice or naan.
Ingredients
Scale
- 1 medium cauliflower, cut into florets
- 2 tbsp lemon juice
- 2 tsp corn starch
- ½ tsp ground cumin
- 1 tsp turmeric, divided
- 3 tsp garam masala, divided
- 1 ½ tsp salt, divided
- 2 tbsp olive oil, divided
- 3 tbsp butter
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tsp grated ginger
- 2 tbsp tomato paste
- 1 tsp paprika
- ¼ tsp cinnamon
- Pinch of cayenne pepper (optional)
- 1 (8-oz) can tomato sauce
- 2 cups vegetable broth
- ½ cup heavy cream or coconut milk
- Fresh cilantro for garnish
- Basmati rice or naan for serving
Instructions
- Toss cauliflower with lemon juice, corn starch, cumin, ½ tsp turmeric, ½ tsp garam masala, and ½ tsp salt.
- Heat 1 tbsp olive oil in a pan. Sauté cauliflower for 7-8 minutes until browned. Set aside.
- Add another 1 tbsp oil and return cauliflower to the pan. Cook for another 7-8 minutes until charred. Remove and set aside.
- Melt butter in the same pan. Sauté onions for 8 minutes until translucent.
- Stir in garlic, ginger, and tomato paste. Cook for 2 minutes.
- Add remaining turmeric, garam masala, salt, paprika, cinnamon, and cayenne. Stir and cook for 1 minute.
- Pour in tomato sauce and vegetable broth. Bring to a simmer.
- Stir in cream or coconut milk, then add cauliflower back to the pan. Simmer for 15 minutes.
- Garnish with fresh cilantro and serve with rice or naan.
Notes
- Use full-fat coconut milk for a dairy-free version.
- Adjust spice level by adding more or less cayenne.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-Inspired