Butter Cauliflower with Spices (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 Tbsp fresh lemon juice
02 -
2 tsp corn starch
03 -
1/2 tsp ground cumin
04 -
1 tsp ground turmeric, divided
05 -
3 tsp garam masala, divided
06 -
1 1/2 tsp salt, divided
07 -
2 Tbsp olive oil, divided
08 -
1 medium head of cauliflower, cut into florets
09 -
3 Tbsp unsalted butter
10 -
1 yellow onion, finely chopped
11 -
3 garlic cloves, minced
12 -
2 tsp freshly grated ginger (or substitute ground ginger)
13 -
2 Tbsp tomato paste
14 -
1 tsp paprika
15 -
1/4 tsp ground cinnamon
16 -
Pinch of cayenne pepper (optional)
17 -
1 8-oz can tomato sauce
18 -
2 cups vegetable broth
19 -
1/2 cup heavy cream (or substitute full-fat canned coconut milk)
20 -
Basmati rice, for serving
21 -
Fresh cilantro and whole-milk Greek yogurt, for garnish
# Instructions:
01 -
Combine lemon juice, corn starch, cumin, and 1/2 tsp each of turmeric, garam masala, and salt in a large bowl. Set aside.
02 -
Heat 1 Tbsp of the oil in a large skillet over medium-high heat. Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, about 7 to 8 minutes. Reduce heat to medium, and transfer cauliflower to the bowl with the corn starch mixture. Toss to coat. Return the seasoned cauliflower to the skillet and cook for another 7 to 8 minutes, until charred in spots and crisp-tender. Transfer the cauliflower to a bowl.
03 -
Add the remaining 1 Tbsp oil and butter to the skillet. Add onions and cook until translucent, about 8 minutes. Stir in garlic, ginger, and tomato paste, and cook for 2 minutes, until fragrant. Add remaining 1/2 tsp turmeric, 2 1/2 tsp garam masala, and 1 tsp salt, along with paprika, cinnamon, and cayenne. Cook for 1 minute.
04 -
Add tomato sauce and vegetable broth to the skillet. Bring the mixture to a boil, then reduce to a simmer. Stir in the cream and return the cooked cauliflower to the skillet. Simmer the mixture uncovered until the sauce thickens, about 15 minutes.
05 -
Garnish with fresh cilantro and serve the dish over basmati rice with a dollop of whole-milk Greek yogurt.