Butter Cauliflower
Recipe type: Vegetarian, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. corn starch
  • ½ tsp. ground cumin
  • 1 tsp. ground turmeric, divided
  • 3 tsp. garam masala, divided
  • 1½ 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 (sub 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
  • Basmati rice for serving
  • Fresh cilantro and whole-milk Greek yogurt for garnish
  1. Combine lemon juice, corn starch, cumin, and ½ tsp each of turmeric, garam masala, and salt in a large bowl. Set aside.
  2. Heat 1 Tbsp of the oil in a large skillet over medium-high. Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, 7 to 8 minutes. Reduce heat to medium, and transfer cauliflower to bowl with corn starch mixture and toss to coat. Return seasoned cauliflower to skillet and cook another 7 to 8 minutes, until charred in spots and crisp-tender. Transfer cauliflower to a bowl.
  3. Add remaining 1 Tbsp oil and butter to skillet. Add onions and cook until translucent, about 8 minutes. Stir in garlic, ginger, and tomato paste; cook 2 minutes, until fragrant. Add remaining ½ tsp turmeric, 2½ tsp garam masala, and 1 tsp salt, along with paprika, cinnamon, and cayenne; cook 1 minute. Add tomato sauce and broth; bring mixture to a boil. Reduce to a simmer, stir in cream, and return cauliflower to skillet. Simmer mixture uncovered until sauce thickens, about 15 minutes. Garnish with cilantro and serve over rice with a dollop of yogurt.
Recipe by Dishing Out Health at https://dishingouthealth.com/butter-cauliflower-recipe/