Name: Butter Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
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)

Description

A cozy, spiced twist on classic buttered vegetables, bringing Indian-inspired flavors to tender cauliflower florets in a creamy, luscious 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)
18 oz can tomato sauce
2 cups vegetable broth
1/2 cup heavy cream (or full-fat canned coconut milk)

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

For a vegan variation, substitute butter with olive oil and heavy cream with coconut milk.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 7g
Sodium: 700mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 6g
Protein: 10g
Cholesterol: 30mg

Keywords: butter cauliflower, Indian cuisine, vegetarian recipe