Description
A creamy and flavorful dish featuring tender cauliflower enveloped in a luscious buttery sauce, perfect for any occasion.
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 (or sub with ground ginger)
- 2 Tbsp. tomato paste
- 1 tsp. paprika
- 1/4 tsp. ground cinnamon
- Pinch of cayenne pepper (optional)
- 1 (8-oz.) can tomato sauce
- 2 cups vegetable broth
- 1/2 cup heavy cream (or sub with 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, cumin, and 1/2 tsp each of turmeric, garam masala, and salt. Set aside.
- Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Add cauliflower and cook, tossing occasionally, until browned and beginning to soften, about 7 to 8 minutes.
- Reduce the heat to medium, transfer the cauliflower to the bowl with the corn starch mixture, and toss to coat.
- Return the seasoned cauliflower to the skillet and cook another 7 to 8 minutes until charred in spots and crisp-tender. Transfer cauliflower to a bowl.
- In the same skillet, add the remaining 1 Tbsp olive oil and butter. Add the onion and sauté until translucent, about 8 minutes.
- Stir in garlic, ginger, and tomato paste; 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 pepper (if using); cook for 1 minute.
- Pour in the tomato sauce and vegetable broth; bring to a boil. Reduce to a simmer, stir in the cream, and return the cauliflower to the skillet.
- Let the mixture simmer uncovered until the sauce thickens, about 15 minutes.
- Serve over basmati rice, garnished with cilantro and a dollop of yogurt.
Notes
For a thicker sauce, let the dish simmer longer or add extra cream. Vegan version can substitute butter and cream with alternatives.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 7g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg