Description
Tender roasted cauliflower florets coated in a rich, creamy, and flavorful homemade butter sauce. A delicious vegetarian twist on a classic Indian dish!
Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric powder
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 green chili, finely chopped (optional)
- 1 (14.5 ounce) can crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup cashew paste (optional, for extra richness)
- 1 tablespoon tomato paste
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust to taste)
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- 1 teaspoon sugar (or honey)
- Salt to taste
- Fresh cilantro leaves, chopped, for garnish
- Fresh cream swirl
- Extra cilantro
- A sprinkle of garam masala
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Prepare the Cauliflower Florets: Wash the cauliflower head and cut it into bite-sized florets.
- Season the Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, garlic powder, paprika, turmeric powder, salt, and pepper.
- Roast the Cauliflower: Spread the seasoned cauliflower florets in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender and slightly browned.
- Sauté the Aromatics: While the cauliflower is roasting, melt the butter in a large skillet or pot over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
- Add Garlic, Ginger, and Chili: Add the minced garlic, grated ginger, and chopped green chili (if using) to the skillet. Sauté for another minute until fragrant.
- Incorporate the Tomato Base: Pour in the crushed tomatoes and tomato paste. Stir well to combine. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally.
- Add the Cream and Cashew Paste (Optional): Stir in the heavy cream and cashew paste (if using).
- Spice it Up: Add the garam masala, chili powder, turmeric powder, cumin powder, and coriander powder. Stir well to ensure the spices are evenly distributed.
- Sweeten the Sauce: Add the sugar (or honey) to balance the acidity of the tomatoes. Taste and adjust the seasoning as needed.
- Simmer the Sauce: Reduce the heat to low and let the sauce simmer for another 10-15 minutes, stirring occasionally.
- Add the Roasted Cauliflower: Once the cauliflower is roasted and the sauce is ready, gently add the roasted cauliflower florets to the skillet with the butter sauce.
- Coat the Cauliflower: Stir gently to coat the cauliflower florets evenly with the sauce.
- Simmer Together: Let the cauliflower and sauce simmer together for another 5-10 minutes, allowing the cauliflower to absorb the flavors of the sauce.
- Serve Hot: Serve the Butter Cauliflower hot, garnished with fresh cilantro leaves.
- Optional Garnishes: For an extra touch of elegance, you can add a swirl of fresh cream on top or sprinkle with a little extra garam masala.
- Serving Suggestions: This dish is delicious served with naan bread, rice, or roti. It also makes a great side dish to any Indian-inspired meal.
Notes
- Don’t overcrowd the baking sheet when roasting the cauliflower.
- Adjust the spice level to your liking.
- Use fresh ingredients for the best flavor.
- To make this dish vegan, substitute the butter with vegan butter or olive oil, and use coconut cream or cashew cream instead of heavy cream.
- If you don’t have cashew paste, you can soak about 1/2 cup of cashews in hot water for 30 minutes, then blend them into a smooth paste.
- For an ultra-smooth sauce, you can use an immersion blender to blend the sauce before adding the cauliflower (optional).
- For even more flavor, you can marinate the cauliflower florets in the spice mixture for 30 minutes before roasting (optional).
- Leftover Butter Cauliflower can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The sauce may thicken upon refrigeration, so you may need to add a splash of water or cream when reheating.
- Prep Time: 20 minutes
- Cook Time: 45 minutes