Butter Cauliflower
A rich and flavorful dish featuring tender cauliflower in a creamy, spiced sauce.
Ingredients
Sauce Base
- 30 ml fresh lemon juice
- 8 g corn starch
- 1 g ground cumin
- 2 g ground turmeric divided
- 15 g garam masala divided
- 9 g salt divided
- 30 ml olive oil divided
- 1 head medium head of cauliflower cut into florets
- 42 g unsalted butter
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 10 g freshly grated ginger sub ground ginger
- 30 g tomato paste
- 2 g paprika
- 1 g ground cinnamon
- 1 pinch cayenne pepper optional
- 227 g canned tomato sauce 8-oz. can
- 480 ml vegetable broth 2 cups
- 120 ml heavy cream sub full-fat canned coconut milk
- 1 serving basmati rice for serving
- 1 serving fresh cilantro for garnish
- 1 serving whole-milk greek yogurt for garnish
Instructions
- Combine lemon juice, corn starch, cumin, turmeric, garam masala, and salt in a bowl.
- Heat oil in a skillet, cook cauliflower until browned, then toss with corn starch mixture.
- Cook seasoned cauliflower until charred, then transfer to a bowl.
- Add oil and butter, cook onions, then stir in garlic, ginger, and tomato paste.
- Add remaining spices, tomato sauce, and broth; simmer and stir in cream.
- Return cauliflower to skillet, simmer until thickened, garnish, and serve over rice.
Notes
Serve with naan for a complete meal.