Description
A vegetarian take on the classic Butter Chicken, this Creamy Butter Cauliflower recipe features tender cauliflower in a rich, spiced cream sauce. Served over basmati rice with a dollop of yogurt, it’s a flavorful and aromatic dish perfect for those seeking a meatless alternative.
Ingredients
For the Cauliflower:
- 2 Tbsp fresh lemon juice
- 2 tsp corn starch
- ½ tsp ground cumin
- 1 tsp ground turmeric (divided)
- 3 tsp garam masala (divided)
- 1 ½ tsp salt (divided)
- 2 Tbsp olive oil (divided)
- 1 medium head of cauliflower, cut into florets
For the Sauce:
- 3 Tbsp unsalted butter
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tsp freshly grated ginger (or ground ginger)
- 2 Tbsp tomato paste
- 1 tsp paprika
- ¼ tsp ground cinnamon
- Pinch of cayenne pepper (optional)
- 1 (8 oz) can tomato sauce
- 2 cups vegetable broth
- ½ cup heavy cream (or full-fat canned coconut milk as a substitute)
For Serving:
- Basmati rice (for serving)
- Fresh cilantro (for garnish)
- Whole-milk Greek yogurt (for serving)
Instructions
- Prepare the Cauliflower: In a large bowl, combine lemon juice, corn starch, cumin, ½ tsp turmeric, 2 ½ tsp garam masala, and 1 tsp salt. Set aside. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add the cauliflower and cook for about 7-8 minutes until browned. Transfer cauliflower to the bowl with the corn starch mixture and coat. Return to skillet and cook for another 7-8 minutes, until charred and tender. Set aside.
- Prepare the Sauce: In the same skillet, add the remaining olive oil and butter. Cook the onion until translucent (about 8 minutes). Add garlic, ginger, and tomato paste. Cook for 2 minutes. Stir in remaining turmeric, garam masala, salt, paprika, cinnamon, and cayenne. Cook for another minute.
- Simmer the Sauce: Add tomato sauce and vegetable broth. Bring to a boil, then simmer. Stir in cream (or coconut milk), and return the cauliflower to the skillet. Simmer uncovered for 15 minutes or until the sauce thickens.
- Serve: Serve the butter cauliflower over basmati rice, topped with fresh cilantro and a dollop of Greek yogurt.
Notes
- For a vegan version, substitute the butter and cream with coconut oil and coconut milk.
- Adjust the spice level by adding more cayenne or chopped green chilies.
- You can add other vegetables like bell peppers or peas for a more textured dish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 60mg
