Butter Cauliflower
Let me show you how to make this super quick and easy butter cauliflower.
There are few cuisines that are as comforting as Indian food. I am by no means an Indian food connoisseur. I have only ever tried what is accessible in Western countries. Yet one of the reasons I appreciate Indian cuisine so much is that vegetables are usually the star of the dish.
The depth of flavor that is achieved through the perfect combination of spices in Indian cuisine simply takes vegetables to a whole different dimension than how they are normally cooked in other culinary traditions around the world.
Butter Chicken is the quintessential Indian dish popularized in the West. I have yet to find a single person who does not radiate happiness when they sit in front of a warm plate of Butter Chicken. The creaminess of that vibrant orange sauce seems to evoke the same feelings as receiving a long, warm hug from your grandmother – even if you are not Indian.
I have introduced this Butter Cauliflower as one of my go-to dishes. It is a crowd-pleaser for vegetarians, meat lovers, and people of all diets. It’s so simple to make, and in this post and video, I will walk you through every step.
Finally, no Indian meal can go unaccompanied by some freshly made naan. Let’s make it cheesy and full of garlic while we are at it! Naan is one of my favorite kinds of bread to make because it does not need more than 1 hour for the yeast to do its job, unlike some breads that benefit from a full 24 hours of rising. Make the naan dough a couple of hours before dinner, and you will be serving fresh bread to your guests.
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Butter Cauliflower
Ingredients
Butter Cauliflower Marinade
- 1 large head of cauliflower around 1.5 kg
- 3 tsp gram masala
- 1 tsp tumeric
- 1 tsp coriander or coriander seeds crushed
- 1/2 tsp salt
- 1 cup full fat greek yogurt
- 1 tbsp olive oil
Butter "Chicken" Sauce
- 50 g raw cashews
- 1 large white onion
- 7 cloves of garlic or to preference
- 10 g fresh ginger
- 30 g butter
- 50 g tomato paste
- 1 can of diced tomatoes 400 g
- 1 can of coconut milk 400 ml
Instructions
The Cauliflower
- Begin by soaking the cashews in boiling water for 10 minutes.
- Preheat your oven to 400°F (205°C).
- In a mixing bowl, combine the cauliflower, already cleaned and cut into bite-sized florets. Add the yogurt, garam masala, cumin, coriander, turmeric, and salt.
- Transfer the seasoned cauliflower mixture to a baking tray lined with parchment paper and bake for 15 to 20 minutes, stirring occasionally, until they are golden on the outside. They should be "al dente"; make sure not to overcook them.
Making the sauce
- Heat a large pot over medium-high heat and sauté the garlic, onion, and ginger in oil for about 5 minutes.
- Stir in the garam masala, coriander, cumin, salt, and cayenne pepper, cooking for an additional minute to toast the spices, stirring continuously. Be careful not to let them burn.
- Add the softened cashews (strained), diced tomatoes, tomato paste, sugar, and coconut milk to the pot.
- Blend the mixture until smooth using an immersion blender or transfer it to a standing blender. Let the sauce simmer on low heat.
- When the cauliflower is ready, gently add it to the pot of sauce.
- Stir everything together so that all the cauliflower is covered in the sauce. Cover and let it simmer on low heat for a few more minutes.
- Serve the dish with your freshly made naan and basmati rice, and enjoy!
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