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Butter Cauliflower in Spiced Cream Sauce Recipe

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4.1 from 78 reviews

This Butter Cauliflower Recipe is a vegetarian adaptation inspired by the classic Indian Butter Chicken. Tender cauliflower florets are browned and simmered in a richly spiced, creamy tomato sauce, creating a comforting and flavorful dish perfect for serving over basmati rice with a side of cooling Greek yogurt and fresh cilantro.

Ingredients

Spice and Coating Mixture

  • 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

Main Ingredients

  • 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 (or ground ginger as substitute)
  • 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 (can substitute full-fat canned coconut milk)

For Serving

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

Instructions

  1. Prepare Spice Mixture: In a large bowl, combine the fresh lemon juice, corn starch, ground cumin, 1/2 teaspoon each of turmeric, garam masala, and salt. Stir well and set aside to coat the cauliflower later.
  2. Brown the Cauliflower: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower florets and cook, tossing occasionally, until they are browned in places and starting to soften, about 7 to 8 minutes.
  3. Coat the Cauliflower: Reduce the heat to medium. Transfer the cauliflower to the bowl with the prepared spice mixture and toss thoroughly to coat evenly.
  4. Continue Cooking Cauliflower: Return the seasoned cauliflower to the skillet and cook for another 7 to 8 minutes, allowing it to develop some charred spots while becoming crisp-tender. Then transfer the cauliflower to a separate bowl and set aside.
  5. Sauté Aromatics: Add the remaining 1 tablespoon of olive oil and the butter to the same skillet. Add the finely chopped onions and cook until translucent, about 8 minutes. Stir in the minced garlic, grated ginger, and tomato paste, cooking for 2 minutes until fragrant.
  6. Add Spices and Sauce: Mix in the remaining 1/2 teaspoon turmeric, 2 1/2 teaspoons garam masala, 1 teaspoon salt, paprika, ground cinnamon, and cayenne pepper (if using). Cook the spices for 1 minute to toast them slightly. Pour in the tomato sauce and vegetable broth, bringing the mixture to a boil.
  7. Simmer with Cream and Cauliflower: Reduce the heat to a simmer and stir in the heavy cream. Return the browned cauliflower florets to the skillet, and let the mixture simmer uncovered for about 15 minutes, or until the sauce has thickened to a creamy consistency.
  8. Serve: Garnish the butter cauliflower with fresh cilantro. Serve hot over cooked basmati rice with a dollop of whole-milk Greek yogurt for an authentic and delicious experience.

Notes

  • Nutrition information does not include rice serving.
  • For additional protein, serve with chickpeas.

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