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Butter Cauliflower

Butter Cauliflower is a rich and creamy dish that's a great vegetarian option for any meal. It features tender cauliflower cooked in a luscious butter sauce with spices that add depth and flavor. Perfect as a side dish or even a main course, this recipe is comforting and satisfying.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course or Side Dish
Cuisine Indian
Servings 4 People
Calories 250 kcal

Equipment

  • 1 large pot
  • 1 strainer
  • 1 skillet
  • 1 wooden spoon
  • 1 measuring cups and spoons
  • 1 cutting board

Ingredients
  

  • 1 large head cauliflower About 1.5 pounds, cut into florets.
  • 3 tablespoons butter
  • 1 medium onion Finely chopped.
  • 2 cloves garlic Minced.
  • 1 tablespoon ginger Grated.
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala
  • ½ cup heavy cream
  • to taste salt
  • for garnish fresh cilantro

Instructions
 

  • Bring a large pot of water to a boil. Add the cauliflower florets and cook for about 5 minutes, or until tender but still firm. Drain the cauliflower in a strainer and set aside.
  • In a skillet, melt the butter over medium heat. Once melted, add the cumin seeds and toast for about 1 minute until fragrant.
  • Add the chopped onions to the skillet and sauté for 5-6 minutes until the onions are translucent and slightly golden.
  • Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.
  • Sprinkle in the coriander powder, turmeric powder, and garam masala. Stir well to combine and cook for another minute to toast the spices.
  • Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer, allowing it to bubble for 2-3 minutes.
  • Add the drained cauliflower florets to the skillet, mixing them gently into the creamy sauce. Cook for an additional 5 minutes, allowing the flavors to meld. Season with salt to taste.
  • Once done, remove from heat and garnish with fresh cilantro before serving.

Notes

For an extra kick, you can add a pinch of red chili flakes to the spice mixture.
This dish can be served with rice or naan for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.