Description
This Butter Cauliflower recipe is a creamy and flavorful take on traditional cauliflower dishes. The combination of spices and a rich sauce makes it a comforting and satisfying vegetarian meal.
Ingredients
Units
Scale
For the Cauliflower:
- 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
For the Sauce:
- 3 Tbsp. unsalted butter
- 1 yellow onion finely chopped
- 3 garlic cloves minced
- 2 tsp. freshly grated ginger sub ground 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 sub full-fat canned coconut milk
For Serving:
- Basmati rice for serving
- Fresh cilantro and whole-milk Greek yogurt for garnish
Instructions
- Prepare the Cauliflower: Combine lemon juice, corn starch, cumin, and 1/2 tsp each of turmeric, garam masala, and salt in a large bowl. Set aside.
- Cook the Cauliflower: Heat 1 Tbsp of the oil in a large skillet over medium-high. Cook cauliflower until browned and beginning to soften. Toss in the corn starch mixture and cook until charred and tender. Transfer cauliflower to a bowl.
- Make the Sauce: In the same skillet, add remaining oil and butter. Cook onions until translucent, then add garlic, ginger, and tomato paste. Stir in spices and add tomato sauce and broth. Simmer, then stir in cream and return cauliflower to the skillet.
- Serve: Simmer until the sauce thickens. Garnish with cilantro and yogurt, and serve over rice.
Notes
- Nutrition information does not include rice.
- Serve with chickpeas for added protein.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 65mg