“Butter Cauliflower: A Creamy and Flavorful Twist on a Classic Dish!”

Prepare to be transported to a world of rich flavors and creamy textures with our Butter Cauliflower recipe. This delightful dish takes traditional cauliflower to new heights, combining aromatic spices, tangy tomato sauce, and luxurious cream for a truly indulgent experience. Whether served over fluffy basmati rice or enjoyed on its own, this Butter Cauliflower is sure to become a favorite in your culinary repertoire.

In our household, Butter Cauliflower is more than just a meal—it’s a culinary adventure that delights the senses and brings joy to our dinner table. I remember the first time I made it for my family, the tantalizing aroma of spices filling the kitchen as the cauliflower sizzled in the skillet. With each bite, we savored the creamy texture and complex flavors, savoring every moment of this unforgettable dining experience. Since then, Butter Cauliflower has become a cherished dish, a symbol of love, creativity, and shared meals with loved ones.

Why This Butter Cauliflower is a Must-Try:

Aromatic spices: From the earthy cumin to the warm cinnamon and spicy cayenne, the blend of spices in this recipe creates a symphony of flavors that dance on the palate.
Creamy sauce: The combination of butter, cream, and tomato sauce results in a velvety-smooth sauce that coats every morsel of cauliflower, adding richness and depth to each bite.
Charred cauliflower: By searing the cauliflower in the skillet before coating it in the sauce, you achieve a delightful balance of caramelized edges and tender florets, adding texture and complexity to the dish.
Versatile serving options: Whether served over basmati rice or enjoyed on its own, this Butter Cauliflower is a versatile dish that can be customized to suit your preferences and dietary needs.

Ingredients:

2 tablespoons fresh lemon juice
2 teaspoons corn starch
½ teaspoon ground cumin
1 teaspoon ground turmeric, divided
3 teaspoons garam masala, divided
1 ½ teaspoons salt, divided
2 tablespoons olive oil, divided
1 medium head of cauliflower, cut into florets
3 tablespoons unsalted butter
1 yellow onion, finely chopped
3 garlic cloves, minced
2 teaspoons freshly grated ginger (substitute ground ginger)
2 tablespoons tomato paste
1 teaspoon paprika
¼ teaspoon ground cinnamon
Pinch of cayenne pepper (optional)
1 8-ounce can tomato sauce
2 cups vegetable broth
½ cup heavy cream (substitute full-fat canned coconut milk)
Basmati rice, for serving
Fresh cilantro and whole-milk Greek yogurt, for garnish

Instructions:

In a large bowl, combine lemon juice, corn starch, ground cumin, and ½ teaspoon each of turmeric, garam masala, and salt. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add cauliflower florets and cook, tossing occasionally, until browned in places and beginning to soften, about 7 to 8 minutes.
Reduce heat to medium. Transfer cauliflower to the bowl with the corn starch mixture and toss to coat. Return seasoned cauliflower to the skillet and cook for another 7 to 8 minutes, until charred in spots and crisp-tender. Transfer cauliflower to a bowl.
Add the remaining 1 tablespoon of olive oil and butter to the skillet. Add chopped onions and cook until translucent, about 8 minutes. Stir in minced garlic, grated ginger (or ground ginger), and tomato paste; cook for 2 minutes, until fragrant.
Add the remaining ½ teaspoon of turmeric, 2 ½ teaspoons of garam masala, and 1 teaspoon of salt, along with paprika, cinnamon, and cayenne pepper (if using). Cook for 1 minute.
Pour in the tomato sauce and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Stir in the heavy cream (or coconut milk) and return the cauliflower to the skillet. Simmer the mixture uncovered until the sauce thickens, about 15 minutes.
Garnish the Butter Cauliflower with fresh cilantro and serve over basmati rice, with a dollop of Greek yogurt on the side.

Notes: For a vegan option, substitute the butter with vegan butter or coconut oil, and use full-fat canned coconut milk instead of heavy cream. Adjust the spice levels according to your taste preferences. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving. Enjoy the creamy and flavorful goodness of Butter Cauliflower for a truly satisfying meal!