Description
A creamy, spiced cauliflower dish inspired by Butter Chicken, perfect as a comforting vegetarian side or main course. This easy recipe is gluten-free and family-friendly.
Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 cup tomato puree
- 1/2 cup heavy cream (or coconut cream for vegan option)
- 1/4 cup water
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat butter in a large skillet or pot over medium heat.
- Add chopped onion and cook until softened, about 5-7 minutes.
- Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
- Add cumin, coriander, turmeric, and cayenne pepper. Cook for 30 seconds, stirring constantly.
- Pour in the tomato puree and water. Bring to a simmer.
- Add the cauliflower florets to the sauce. Stir to coat.
- Cover and cook for 15-20 minutes, or until the cauliflower is tender.
- Stir in the heavy cream and salt to taste. Heat through but do not boil.
- Garnish with fresh cilantro before serving.
Notes
- For a vegan butter cauliflower, use coconut cream instead of heavy cream.
- Adjust cayenne pepper for desired spice level in your butter cauliflower.
- Serve this butter cauliflower recipe with rice or naan.
- This easy butter cauliflower is great for weeknight dinners.
- Roasted butter cauliflower can be made by roasting the florets before adding to the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 40mg