Description
A creamy, spiced vegetarian dish reminiscent of Butter Chicken, featuring sautéed cauliflower in a rich tomato sauce.
Ingredients
Scale
- 2 Tbsp. fresh lemon juice
- 2 tsp. corn starch
- 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
- 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 coconut milk)
- Basmati rice for serving
- Fresh cilantro for garnish
- Whole-milk Greek yogurt for garnish
Instructions
- In a large bowl, combine lemon juice, corn starch, ground cumin, 1/2 tsp. turmeric, 2 1/2 tsp. garam masala, and 1/2 tsp. salt. Set aside.
- Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add cauliflower florets and cook for 7 to 8 minutes until browned and beginning to soften. Transfer to the bowl with the corn starch mixture, toss to coat, and return to the skillet to cook for another 7 to 8 minutes until charred and crisp-tender.
- In the same skillet, add remaining olive oil and butter. Cook onion for about 8 minutes until translucent.
- Stir in garlic, ginger, and tomato paste; cook for 2 minutes until fragrant.
- Add remaining spices: 1/2 tsp. turmeric, 2 1/2 tsp. garam masala, 1 tsp. salt, paprika, ground cinnamon, and cayenne (if using); cook for 1 minute.
- Pour in tomato sauce and vegetable broth; bring to a boil, then reduce to a simmer. Stir in heavy cream and return the cauliflower. Simmer uncovered for about 15 minutes until the sauce thickens.
- Serve over Basmati rice and garnish with cilantro and Greek yogurt.
Notes
Adjust spice levels according to preference. Leftovers taste even better the next day!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Butter Cauliflower, Indian cuisine, vegetarian recipes
