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Butter Cauliflower

Heavenly Butter Cauliflower: Your New Comfort Food Delight

Butter Cauliflower is a delightful vegetarian dish that transforms weeknight dinners into a rich experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Fresh Lemon Juice
  • 2 tablespoons Corn Starch Arrowroot powder is a great substitute.
  • 1 teaspoon Ground Cumin Use ground coriander if needed.
  • ½ teaspoon Ground Turmeric Essential for Butter Cauliflower.
  • 3 teaspoons Garam Masala Curry powder can be a substitute.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Paprika Smoked paprika adds deeper flavor.
  • ½ teaspoon Ground Cinnamon
  • ¼ teaspoon Cayenne Pepper Optional; use red chili flakes as a substitute.
  • 1 cup Tomato Sauce Crushed tomatoes can be used for a chunkier sauce.
  • 1 cup Vegetable Broth Chicken broth or water can be used as alternatives.
  • ½ cup Heavy Cream Full-fat coconut milk works for dairy-free.
For the Cauliflower
  • 1 head Cauliflower Florets Broccoli or extra firm tofu can be used.
  • 2 tablespoons Unsalted Butter Substitute with vegan butter or coconut oil.
  • 1 medium Yellow Onion Shallots or leeks are good substitutes.
  • 3 cloves Garlic Cloves Can use garlic powder at 1/8 teaspoon per clove.
  • 1 tablespoon Freshly Grated Ginger Use ground ginger at half the amount if needed.
For Serving and Garnish
  • 2 cups Basmati Rice Quinoa or cauliflower rice can be used.
  • ¼ cup Fresh Cilantro Mint can be used as a substitute.
  • ½ cup Whole-Milk Greek Yogurt Non-dairy yogurt is a great alternative.

Equipment

  • large skillet
  • Mixing Bowl
  • Spatula

Method
 

Cooking Steps
  1. In a large bowl, mix together the fresh lemon juice, corn starch, ground cumin, turmeric, garam masala, and salt until fully combined.
  2. Heat olive oil in a large skillet over medium-high heat. Add cauliflower florets and cook for 7-8 minutes until slightly browned.
  3. Transfer the sautéed cauliflower into the bowl with the cornstarch mixture and toss until evenly coated.
  4. Return the coated cauliflower to the skillet and cook for an additional 7-8 minutes.
  5. Remove the cauliflower and add olive oil and unsalted butter to the skillet, melting over medium heat. Sauté chopped onions for about 8 minutes.
  6. Stir in minced garlic and ginger along with tomato paste, cooking for another 2 minutes.
  7. Add remaining turmeric, garam masala, salt, paprika, and cinnamon, and cook for about 1 minute.
  8. Pour in the tomato sauce and vegetable broth, bringing to a boil, then reduce to simmer for about 5 minutes.
  9. Stir in heavy cream and return sautéed cauliflower to the skillet, mixing gently. Simmer uncovered for about 15 minutes.
  10. Serve hot over basmati rice and garnish with cilantro and Greek yogurt.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 8gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 60mgCalcium: 100mgIron: 2mg

Notes

Make sure the cauliflower is thoroughly coated for a crispy texture. Adjust spices as needed during cooking.

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