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Butter Cauliflower

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This Butter Cauliflower recipe is a rich and flavorful vegetarian dish inspired by butter chicken. With a blend of warm spices, creamy butter sauce, and tender cauliflower, it’s a delicious and satisfying plant-based meal that’s perfect for any occasion.

Ingredients

For the Cauliflower:

2 tablespoons fresh lemon juice

2 teaspoons cornstarch

½ teaspoon ground cumin

1 teaspoon ground turmeric (divided)

3 teaspoons garam masala (divided)

1 ½ teaspoons salt (divided)

2 tablespoons olive oil (divided)

1 medium head of cauliflower, cut into florets

For the Sauce:

3 tablespoons unsalted butter

1 yellow onion, finely chopped

3 garlic cloves, minced

2 teaspoons freshly grated ginger (or ground ginger)

2 tablespoons tomato paste

1 teaspoon paprika

¼ teaspoon ground cinnamon

Pinch of cayenne pepper (optional, for heat)

1 (8-ounce) can tomato sauce

2 cups vegetable broth

½ cup heavy cream (or full-fat canned coconut milk for a dairy-free version)

For Serving:

Basmati rice

Fresh cilantro

Whole-milk Greek yogurt (or dairy-free yogurt, if preferred)

Instructions

  1. Prepare the Cauliflower: In a small bowl, mix the lemon juice, cornstarch, cumin, ½ teaspoon turmeric, 1 teaspoon garam masala, and 1 teaspoon salt to create a slurry. Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the cauliflower florets and sauté for 4-5 minutes until they start to brown slightly. Remove from the skillet and set aside.
  2. Make the Sauce: In the same skillet, add the remaining 1 tablespoon of olive oil and melt the butter over medium heat. Add the chopped onion and sauté for 5 minutes, until soft and translucent. Add the minced garlic, grated ginger, and the remaining turmeric, garam masala, paprika, cinnamon, and cayenne (if using). Cook for 2 minutes. Stir in the tomato paste and cook for another minute. Add the tomato sauce and vegetable broth, stir to combine, and let the sauce simmer for 5-7 minutes.
  3. Combine the Cauliflower and Sauce: Return the cauliflower to the skillet and stir well to coat the cauliflower in the sauce. Simmer for 10-15 minutes, until the cauliflower is tender and has absorbed the flavors of the sauce. Stir in the heavy cream (or coconut milk) and remaining ½ teaspoon salt. Simmer for 5 more minutes until the sauce is creamy and well-combined.
  4. Serve: Serve the butter cauliflower over a bed of warm basmati rice. Garnish with fresh cilantro and a dollop of Greek yogurt or dairy-free yogurt.

Notes

  • Creamy Option: For a richer sauce, you can use more butter or coconut milk instead of the heavy cream.
  • Spice Level: Adjust the cayenne pepper and paprika to your liking. Leave out the cayenne for a milder version.

Vegan Version: Use coconut oil instead of butter and coconut milk instead of heavy cream for a vegan-friendly version.

Flavor Boost: For extra flavor, add 1 tablespoon of brown sugar to balance the acidity of the tomatoes.

Nutrition

Find it online: https://justsosavory.com/butter-cauliflower/