Description
A delightful vegetarian twist on the classic Butter Chicken, featuring tender cauliflower in a creamy, spiced tomato-based 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 bowl, combine lemon juice, corn starch, cumin, 1 tsp turmeric, 1 tsp garam masala, and 1/2 tsp salt. Set aside.
- Heat 1 Tbsp olive oil in a skillet over medium heat. Sauté onion until soft, about 5 minutes.
- Add garlic and ginger; cook for 1-2 minutes until fragrant.
- Stir in tomato paste, paprika, cinnamon, and cayenne pepper; cook for another minute.
- Add tomato sauce and vegetable broth; bring to a simmer.
- Add cauliflower florets and cover. Cook for 10-15 minutes until tender.
- Stir in the lemon juice mixture and remaining spices. Cook for another 2-3 minutes.
- Finish with butter and cream (or coconut milk); stir until melted and combined.
- Serve hot, garnished with cilantro if desired.
Notes
- Garnish with cilantro for extra flavor.
- Adjust spices to your preference.
- Serve with rice or naan for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150-200
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg