Description
A warm and creamy dish inspired by classic Indian butter sauces, featuring tender cauliflower in a rich coconut milk and tomato sauce.
Ingredients
- 1 head of cauliflower, cut into florets
- 3 tablespoons butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) coconut milk
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 1 teaspoon cumin
- Salt, to taste
- Basmati rice, for serving
- Fresh cilantro, for garnish
- Yogurt, for serving
Instructions
- Melt the butter over medium heat in a large pan.
- Add the chopped onion and sauté until soft, about 6–8 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute.
- Add the cauliflower florets and cook for about 5 minutes, stirring occasionally.
- Pour in the coconut milk and stir in the tomato paste, garam masala, cumin, and salt.
- Bring to a simmer and cook until the cauliflower is tender, about 10–15 minutes.
- Serve over basmati rice and garnish with fresh cilantro and a dollop of yogurt.
Notes
For a spicy version, add chili flakes or fresh chilies. Store in the fridge for up to 3-4 days or in the freezer for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg
Keywords: cauliflower, butter, vegetarian, Indian, quick meal