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Butter Caulifower
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
Indian
Keyword:
butter cauliflower, cauliflower
Servings:
4
servings
Author:
Nadina Villacis
Ingredients
1
tbsp
butter
(or olive oil)
1
onion, diced
2
tbsp
minced garlic
1
tbsp
grated ginger
2
tsp
garam masala
1
tsp
ground cumin
1
tsp
chili powder/paprika/cayenne
¼
cup
tomato paste
1
can
crushed or diced tomatoes
(28 oz/795mL ca)
2
cups
vegetable stock
(You can use water if you prefer)
1
head cauliflower
(Washed and cut into florets)
1
cup
milk or milk alternative
¼
cup
cilantro
(chopped finely)
salt and pepper, to taste
Rice, Naan or Roti for serving
Instructions
In a large sauce pan melt butter (or heat oil)
Add onion and stir until translucent (2-3 mins)
Add garlic and stir until fragrant, ensuring not to burn it
In a small bowl add ginger, garam masala, chili powder, and cumin. Mix with water to make a small paste
Add paste to the saucepan with the tomato paste and stir until fragrant
Add vegetable stock (or water) and canned tomato
Season with salt and pepper to taste and bring to a boil
Reduce the heat and simmer, stirring occasionally until you have a thickened sauce (about 7-8 mins)
Stir in the cauliflower and cook until tender (10 mins)
When caulilower is cooked, add in milk and stir well
Stir in cilantro and let it heat through for 1 min
Check salt and pepper to taste again
Remove from heat and serve with your favourite rice, roti or naan
Enjoy!
Notes
Serve this recipe with your favourite quinoa, rice, naan or roti
If you are vegan or don't want to use butter you can make this recipe with vegan (dairy-free) butter or olive oil
You can also use dairy milk or dairy-free milk if you are vegan for this recipe. I like to use coconut milk to add some creaminess
If you don't like spice...have no fear! Just take out the chilli powder from this recipe
If you don't have vegetable broth handy, you can use water