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Butter Cauliflower in Spiced Cream Sauce Recipe

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4.3 from 23 reviews

Butter Cauliflower is a vegetarian twist on the classic Indian Butter Chicken, featuring tender cauliflower florets simmered in a rich, spiced cream sauce. This hearty and flavorful dish is perfect served over basmati rice and garnished with fresh cilantro and creamy Greek yogurt, making it a comforting and satisfying meal for any occasion.

Ingredients

Marinade:

  • 2 Tbsp. fresh lemon juice
  • 2 tsp. corn starch
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground turmeric
  • 1 1/2 tsp. garam masala (divided as 1/2 tsp and 1 tsp)
  • 3/4 tsp. salt (divided as 1/2 tsp and 1/4 tsp)

Vegetables and Fat:

  • 2 Tbsp. olive oil (divided as 1 Tbsp and 1 Tbsp)
  • 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 (or ground ginger as a substitute)

Spices and Sauces:

  • 2 Tbsp. tomato paste
  • 1 tsp. paprika
  • 1/4 tsp. ground cinnamon
  • Pinch of cayenne pepper (optional)
  • 1 tsp. remaining turmeric
  • 2 1/2 tsp. garam masala
  • 1 tsp. salt
  • 1 8-oz. can tomato sauce
  • 2 cups vegetable broth
  • 1/2 cup heavy cream (or full-fat canned coconut milk as a substitute)

For Serving and Garnish:

  • Basmati rice
  • Fresh cilantro
  • Whole-milk Greek yogurt

Instructions

  1. Prepare the Marinade: Combine lemon juice, corn starch, ground cumin, 1/2 tsp turmeric, 1/2 tsp garam masala, and 1/2 tsp salt in a large bowl and set aside to use for coating the cauliflower.
  2. Brown the Cauliflower: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add cauliflower florets and cook, tossing occasionally, until they are browned in places and starting to soften, about 7 to 8 minutes.
  3. Coat Cauliflower with Marinade: Reduce the heat to medium. Transfer the partially cooked cauliflower to the marinade bowl and toss well to coat evenly. Return the coated cauliflower to the skillet and continue cooking for another 7 to 8 minutes until spots are charred and the florets are crisp-tender. Remove cauliflower from skillet and transfer to a bowl.
  4. Sauté Onions and Aromatics: Add the remaining 1 Tbsp olive oil and butter to the skillet. Add the finely chopped onions and cook until translucent, about 8 minutes. Stir in minced garlic, grated ginger, and tomato paste; cook for 2 minutes until fragrant.
  5. Add Spices and Liquids: Add the remaining 1/2 tsp turmeric, 2 1/2 tsp garam masala, 1 tsp salt, paprika, cinnamon, and optional cayenne pepper. Cook for 1 minute, stirring constantly to release the flavors. Pour in the tomato sauce and vegetable broth, then bring the mixture to a boil.
  6. Simmer with Cream and Cauliflower: Reduce heat to low and stir in the heavy cream. Return the browned cauliflower to the skillet and simmer uncovered for about 15 minutes or until the sauce thickens and the cauliflower is tender and flavorful.
  7. Garnish and Serve: Garnish the dish with fresh cilantro and serve hot over basmati rice with a dollop of whole-milk Greek yogurt on top to add creaminess and tang.

Notes

  • Nutrition information does not include the basmati rice.
  • For added protein, serve this dish with chickpeas.
  • You can substitute full-fat canned coconut milk for the heavy cream to make it dairy-free.
  • If you want a spicier dish, increase the cayenne pepper to taste.

Find it online: https://flavorspath.com/butter-cauliflower-in-spiced-cream-sauce-recipe-2/