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–+ servings

Butter Cauliflower

A vibrant and flavorful dish featuring tender cauliflower florets in a creamy, spiced sauce, perfect for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 Tbsp. fresh lemon juice Adds brightness to the dish.
  • 2 tsp. corn starch Helps thicken the sauce.
  • 1/2 tsp. ground cumin For a warm, earthy flavor.
  • 1 tsp. ground turmeric Provides color and health benefits.
  • 3 tsp. garam masala A blend of spices that enhances complexity.
  • 1 1/2 tsp. salt Essential for flavor enhancement.
  • 2 Tbsp. olive oil Used for sautéing vegetables.
  • 1 medium head cauliflower Cut into florets.
  • 3 Tbsp. unsalted butter Adds richness to the sauce.
  • 1 yellow onion finely chopped For sweetness and depth of flavor.
  • 3 cloves garlic Minced, infuses a robust fragrance.
  • 2 tsp. freshly grated ginger Offers a zesty kick.
  • 2 Tbsp. tomato paste Concentrates tomato flavor in the sauce.
  • 1 tsp. paprika Adds warmth and color.
  • 1/4 tsp. ground cinnamon Provides warmth and sweetness.
  • Pinch cayenne pepper Optional, for those who enjoy heat.
  • 1 8-oz. can tomato sauce Forms the base of the sauce.
  • 2 cups vegetable broth Adds liquid and flavor depth.
  • 1/2 cup heavy cream Creates a luscious, creamy texture.
  • Basmati rice A perfect accompaniment to soak up the sauce.
  • Fresh cilantro For garnish and freshness.
  • Whole-milk Greek yogurt To serve alongside for creaminess.

Method
 

  1. Combine lemon juice, corn starch, cumin, and 1/2 tsp each of turmeric, garam masala, and salt in a large bowl to create a flavorful marinade for your cauliflower florets.
  2. Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Add the cauliflower florets and cook them, tossing occasionally, until they are browned in places and starting to soften, about 7 to 8 minutes.
  3. Reduce heat to medium, transfer the sautéed cauliflower back into the bowl with the corn starch mixture, toss gently to coat them evenly, then return them to the skillet for another 7 to 8 minutes until they are charred in spots and crisp-tender.
  4. In the same skillet, add remaining olive oil and butter; once melted, add finely chopped onions and cook until they turn translucent—this usually takes about 8 minutes.
  5. Stir in garlic, ginger, and tomato paste; cook until fragrant for about 2 minutes before adding in remaining spices like turmeric, garam masala, paprika, cinnamon, cayenne pepper along with tomato sauce and vegetable broth.
  6. Bring everything to a boil before reducing it down to a simmer; stir in heavy cream or coconut milk then add back your cauliflower florets into the skillet—simmer uncovered until thickened for about 15 minutes before serving hot over basmati rice garnished with cilantro and yogurt.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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