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Butter Cauliflower

Deliciously Creamy Butter Cauliflower: A Cozy Vegetarian Delight

Indulge in this Creamy Butter Cauliflower, a flavorful vegetarian twist on Butter Chicken, perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Fresh Lemon Juice
  • 1 tablespoon Corn Starch
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Ground Turmeric or curry powder for a spicier touch
  • 1 teaspoon Garam Masala
  • 1/2 teaspoon Salt
  • 2 tablespoons Olive Oil for frying
  • 3 tablespoons Unsalted Butter
  • 1 medium Yellow Onion chopped
  • 2 cloves Garlic Cloves minced
  • 1 tablespoon Freshly Grated Ginger or ground ginger
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Paprika
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Cayenne Pepper optional
  • 1 cup Canned Tomato Sauce
  • 1 cup Vegetable Broth
  • 1/2 cup Heavy Cream or full-fat canned coconut milk for dairy-free
For Serving
  • 2 cups Basmati Rice cooked
  • 1/4 cup Fresh Cilantro chopped, for garnish
  • 1/2 cup Whole-Milk Greek Yogurt for serving

Equipment

  • large skillet
  • Small bowl
  • whisk

Method
 

Step-by-Step Instructions for Butter Cauliflower
  1. In a small bowl, whisk together fresh lemon juice, cornstarch, cumin, turmeric, garam masala, and salt until smooth. Set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add cauliflower florets in a single layer and sauté for 7 to 8 minutes until browned and slightly tender.
  3. Toss sautéed cauliflower in the cornstarch mixture until well-coated, return to skillet, and cook for another 7 to 8 minutes until crispy-tender.
  4. Add remaining olive oil and unsalted butter to the skillet. Once melted, add the chopped onion and sauté for about 8 minutes until translucent.
  5. Stir in minced garlic, ginger, and tomato paste. Cook for about 2 minutes until fragrant.
  6. Add the remaining spices, cooking for about 1 minute to release fragrant oils.
  7. Pour in the canned tomato sauce and vegetable broth. Stir well and bring to a boil, then reduce heat and simmer for about 10 minutes.
  8. Stir in heavy cream and return the cauliflower to the skillet. Simmer uncovered for about 15 minutes until thickened.
  9. Remove from heat, garnish with cilantro, and serve over basmati rice with yogurt on top.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 35gProtein: 7gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Flavors improve as it sits. Can be frozen for up to 3 months.

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