Description
Butter Cauliflower Bowls offer a flavorful and hearty vegetarian main course inspired by Indian cuisine. Roasted cauliflower florets are tossed in aromatic spices and butter, then simmered in a rich, creamy tomato-based sauce infused with garam masala, ginger, and turmeric. Served over rice or quinoa and garnished with fresh cilantro and optional yogurt or lime wedges, this dish combines warmth and comfort in every bite, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Cauliflower
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon butter
Sauce
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 1 can (15 oz) tomato sauce
- 1/2 cup heavy cream or coconut milk
- Salt to taste
For Serving
- 2 cups cooked rice or quinoa
- 1/4 cup chopped fresh cilantro
- Lime wedges (optional)
- Plain yogurt or dairy-free alternative (optional)
Instructions
- Preheat and Roast Cauliflower: Preheat your oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with olive oil, salt, black pepper, smoked paprika, and ground cumin until evenly coated. Spread the florets out in a single layer on a baking sheet. Roast in the oven for 25 to 30 minutes, flipping the florets halfway through, until they are golden brown and tender. Remove from the oven and immediately toss the hot cauliflower with 1 tablespoon of butter to add richness and flavor.
- Prepare the Sauce: While the cauliflower roasts, melt 2 tablespoons of butter in a large skillet over medium heat. Add the finely chopped onion and sauté for 4 to 5 minutes until soft and translucent. Stir in the minced garlic, grated ginger, garam masala, turmeric, chili powder, and ground cinnamon, cooking for about 1 minute until the spices release their fragrance. Pour in the tomato sauce and bring the mixture to a gentle simmer. Let it cook for 5 minutes to deepen the flavors.
- Finish the Sauce: Stir in the heavy cream or coconut milk depending on your preference, then season with salt to taste. Allow the sauce to simmer for another 3 to 4 minutes, stirring occasionally to ensure it thickens slightly and the flavors meld.
- Combine and Serve: Add the roasted cauliflower to the sauce and gently stir to ensure each piece is well-coated. Serve the butter cauliflower and sauce over a bed of cooked rice or quinoa. Garnish with chopped fresh cilantro and optional lime wedges. For added creaminess, add a dollop of plain yogurt or a dairy-free alternative if desired.
Notes
- To make this dish vegan, substitute the butter with plant-based butter and use coconut milk or another non-dairy cream alternative instead of heavy cream.
- For extra protein, consider adding chickpeas or tofu to the sauce along with the cauliflower.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian-Inspired
