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Butter Cauliflower

Butter Cauliflower

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Looking for a comforting and satisfying dish that everyone will love? This Butter Cauliflower recipe is a delightful vegetarian twist on the classic Butter Chicken. Bursting with rich flavors and creamy textures, it’s perfect for weeknight dinners or family gatherings. The combination of spices beautifully enhances the cauliflower, making it a hit even with the pickiest eaters. Serve it over fluffy basmati rice for a warm and inviting meal that will have you coming back for seconds!

Ingredients

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  • 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 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 full-fat canned coconut milk)
  • Basmati rice
  • Fresh cilantro
  • Whole-milk Greek yogurt

Instructions

  1. In a bowl, mix lemon juice, corn starch, cumin, half of the turmeric, half of the garam masala, and half of the salt. Toss the cauliflower florets in this mixture and set aside.
  2. Heat oil in a skillet over medium-high heat and brown the cauliflower for about 8 minutes. Return to the bowl and set aside.
  3. In the same skillet, melt butter and sauté onions until translucent. Add garlic, ginger, and tomato paste; cook until fragrant.
  4. Stir in remaining spices followed by tomato sauce and vegetable broth; bring to boil then simmer.
  5. Mix in heavy cream (or coconut milk) and return cauliflower to skillet. Simmer uncovered for 15 minutes until thickened.
  6. Serve over basmati rice with fresh cilantro and Greek yogurt.

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