Description
This Butter Cauliflower Bowls recipe combines tender roasted cauliflower with a rich, spiced tomato cream sauce, served over basmati rice or quinoa. Infused with aromatic Indian spices and garnished with fresh cilantro, it offers a comforting and flavorful vegetarian meal perfect for any day of the week.
Ingredients
Scale
Cauliflower and Roasting
- 1 medium head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garam masala
- ½ teaspoon paprika
Sauce and Aromatics
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon chili powder
- 1 (15 oz) can tomato sauce
- ½ cup heavy cream or coconut milk
- 1 teaspoon sugar (optional)
To Serve
- 2 cups cooked basmati rice or quinoa
- Fresh cilantro for garnish
Instructions
- Preheat and Roast Cauliflower: Preheat your oven to 425°F. Toss the cauliflower florets with olive oil, salt, black pepper, garam masala, and paprika to coat evenly. Spread the florets on a baking sheet in a single layer and roast for 25 minutes, flipping once halfway through, until golden brown and tender.
- Prepare the Sauce Base: While the cauliflower roasts, melt butter in a large skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until softened and translucent.
- Add Aromatics and Spices: Stir in minced garlic, grated ginger, ground cumin, coriander, turmeric, and chili powder. Cook for about 1 minute until the spices become fragrant, taking care not to burn the garlic.
- Add Tomato Sauce and Simmer: Pour in the tomato sauce and reduce heat to allow it to simmer gently for 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly.
- Incorporate Cream and Sugar: Stir in the heavy cream or coconut milk along with the optional sugar. Continue to simmer for an additional 2 minutes, allowing flavors to meld and the sauce to become creamy.
- Combine with Roasted Cauliflower: Add the roasted cauliflower to the skillet and stir gently to coat each piece with the spiced tomato cream sauce. Warm through for a couple of minutes, then taste and adjust seasoning if necessary.
- Serve: Spoon the butter cauliflower mixture over cooked basmati rice or quinoa. Garnish with fresh cilantro for a vibrant finish and serve immediately.
Notes
- For a vegan version, substitute plant-based butter and use coconut milk instead of heavy cream.
- This dish pairs beautifully with naan bread or a refreshing cucumber raita side.
- Adjust the chili powder according to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian-Inspired
