This Butter Cauliflower recipe is a vegetarian twist on the traditional Butter Chicken. In this version, soft cauliflower florets are cooked in a rich, spiced cream sauce and served over rice with a dollop of yogurt. It’s the perfect comforting weeknight meal that the entire family will enjoy.
INGREDIENTS
- 2 Tbsp. fresh lemon juice
- 2 tsp. cornstarch
- 1/2 tsp. ground cumin
- 1 tsp. ground turmeric (divided)
- 3 tsp. garam masala (divided)
- 1 1/2 tsp. salt (divided)
- 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 substitute ground ginger)
- 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 (or full-fat canned coconut milk)
- Basmati rice, for serving
- Fresh cilantro and whole-milk Greek yogurt, for garnish
INSTRUCTIONS
- In a large bowl, combine lemon juice, cornstarch, cumin, and 1/2 tsp. each of turmeric, garam masala, and salt. Set aside.
- Heat 1 Tbsp. of olive oil in a large skillet over medium-high heat. Add cauliflower and cook, tossing occasionally, until browned in spots and beginning to soften, about 7 to 8 minutes. Reduce the heat to medium, then transfer the cauliflower to the bowl with the cornstarch mixture and toss to coat. Return the cauliflower to the skillet and cook for an additional 7 to 8 minutes, until it is charred in places and crisp-tender. Transfer the cauliflower to a bowl and set aside.
- In the same skillet, add the remaining 1 Tbsp. of oil and butter. Add the chopped onion and cook until translucent, about 8 minutes. Stir in garlic, ginger, and tomato paste; cook for 2 minutes until fragrant. Add the remaining 1/2 tsp. turmeric, 2 1/2 tsp. garam masala, and 1 tsp. salt, along with paprika, cinnamon, and cayenne (if using); cook for 1 minute.
- Pour in the tomato sauce and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer, then stir in the cream. Return the cauliflower to the skillet and simmer uncovered for about 15 minutes, until the sauce thickens.
- Garnish with fresh cilantro and serve the dish over basmati rice, topped with a dollop of yogurt.
Notes
- The nutrition information does not include rice.
- For extra protein, serve with chickpeas.
