Description
Description A cozy, spiced twist on classic buttered vegetables, bringing Indian-inspired flavors to tender cauliflower florets in a creamy, luscious sauce.
Ingredients
- 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)
- 18 oz can tomato sauce
- 2 cups vegetable broth
- 1/2 cup heavy cream (or full-fat canned coconut milk)
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Instructions
- In a small bowl, whisk together 2 Tbsp fresh lemon juice, 2 tsp corn starch, 1/2 tsp ground cumin, 1 tsp ground turmeric, 1 tsp garam masala, and 1/2 tsp salt. Set this mixture aside.
- Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and sauté until soft and translucent, about 5 minutes.
- Stir in the minced garlic and freshly grated ginger; cook for 1–2 minutes until fragrant but not browned.
- Add 2 Tbsp tomato paste, 1 tsp paprika, 1/4 tsp ground cinnamon, and a pinch of cayenne pepper (if using). Cook for another minute.
- Pour in the tomato sauce and vegetable broth. Stir to combine and bring to a simmer.
- Add the cauliflower florets to the skillet and cover. Cook for 10–15 minutes, or until fork-tender.
- Stir in the reserved lemon-cornstarch mixture, remaining 2 tsp garam masala, 1/2 tsp turmeric, and 1 tsp salt. Cook for another 2–3 minutes.
- Finish by stirring in the butter and heavy cream until melted and combined. Adjust seasoning to taste.
- Serve hot, garnished with chopped cilantro if desired.
Notes
- Notes
- For a vegan variation, substitute butter with olive oil and heavy cream with coconut milk.