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Butter Cauliflower

Butter Cauliflower
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A rich and creamy Indian-inspired curry featuring tender spiced cauliflower in a luscious tomato and cream sauce. An easy, flavor-packed vegetarian main course.

Ingredients

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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 (sub ground 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 (sub full-fat canned coconut milk)
Basmati rice for serving
Fresh cilantro and whole-milk Greek yogurt for garnish

Instructions

  1. Combine lemon juice, corn starch, cumin, and 1/2 tsp each of turmeric, garam masala, and salt in a large bowl. Set aside.
  2. Heat 1 Tbsp oil in a large skillet over medium-high. Cook cauliflower, tossing occasionally, until browned and beginning to soften, 7 to 8 minutes. Reduce heat to medium, transfer cauliflower to bowl with corn starch mixture and toss to coat. Return cauliflower to skillet and cook another 7 to 8 minutes, until charred and crisp-tender. Transfer 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.
  4. Add remaining 1/2 tsp turmeric, 2 1/2 tsp garam masala, and 1 tsp salt, along with paprika, cinnamon, and cayenne; cook 1 minute.
  5. Add tomato sauce and broth; bring to a boil. Reduce to a simmer, stir in cream, and return cauliflower to skillet. Simmer uncovered until sauce thickens, about 15 minutes.
  6. Garnish with cilantro and serve over rice with a dollop of yogurt.

Notes

  • For a vegan version, use plant-based butter and full-fat canned coconut milk instead of heavy cream.
  • The charring step for the cauliflower is key for maximum flavor and texture.
  • Leftovers taste even better the next day as the flavors continue to develop.

Nutrition

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