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–+ servings
A bowl of Butter Cauliflower served with rice and naan bread, garnished with fresh cilantro.

Butter Cauliflower

A simple and flavorful butter cauliflower recipe.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Cauliflower
  • 1 head cauliflower cut into florets
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Sauce
  • 2 tablespoons butter
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper or to taste
  • 1/2 cup tomato puree
  • 1/2 cup heavy cream
  • 1/4 cup fresh cilantro chopped, for garnish

Equipment

  • Large skillet
  • Knife
  • Cutting board

Method
 

  1. Heat vegetable oil in a large skillet over medium-high heat. Add cauliflower florets, salt, and pepper. Cook until tender and lightly browned, about 8-10 minutes. Remove cauliflower from skillet and set aside.
  2. Add butter to the same skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
  3. Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
  4. Add ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 30 seconds, stirring constantly.
  5. Pour in tomato puree and bring to a simmer. Cook for 5 minutes, stirring occasionally.
  6. Stir in heavy cream and cook for another 2 minutes until the sauce thickens slightly.
  7. Return the cooked cauliflower to the skillet and toss to coat with the sauce. Cook for 2-3 minutes until heated through.
  8. Garnish with fresh chopped cilantro before serving.

Notes

Serve hot with rice or naan bread.

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