Description
Butter Cauliflower is a creamy vegetarian twist on butter chicken, featuring tender cauliflower florets simmered in a rich spiced tomato-cream sauce served with rice and yogurt.
Ingredients
- 2 tbsp fresh lemon juice
- 2 tsp cornstarch
- 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 head cauliflower, cut into florets
- 3 tbsp unsalted butter
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tsp grated ginger
- 2 tbsp tomato paste
- 1 tsp paprika
- 1/4 tsp cinnamon
- Pinch of cayenne pepper (optional)
- 1 (8 oz) can tomato sauce
- 2 cups vegetable broth
- 1/2 cup heavy cream (or coconut milk)
- Basmati rice, for serving
- Fresh cilantro, for garnish
- Greek yogurt, for serving
Instructions
- Mix lemon juice, cornstarch, cumin, 1/2 tsp turmeric, 1/2 tsp garam masala, and 1/2 tsp salt in a bowl.
- Heat 1 tbsp oil and sauté cauliflower until lightly browned.
- Add to cornstarch mixture, then return to pan and cook until tender and slightly crisp. Remove.
- Add butter and remaining oil; sauté onion until soft.
- Add garlic, ginger, tomato paste, and spices. Cook until fragrant.
- Add tomato sauce and broth; simmer.
- Stir in cream and return cauliflower to pan.
- Simmer 15 minutes until sauce thickens.
- Serve with rice, yogurt, and cilantro.
Notes
- Use coconut milk instead of cream for a dairy-free version.
- Simmer longer for a thicker sauce.
- Great served with naan or rice.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian Inspired