BUTTER CAULIFLOWER
This Butter Cauliflower is tender, flavorful, and coated in a rich, spiced butter sauce. Perfect as a side dish or vegetarian main, it’s easy to make and pairs beautifully with rice, roti, or naan.
Ingredients
- 1 medium cauliflower cut into florets
- 3 tablespoons unsalted butter
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder adjust to taste
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons heavy cream or coconut cream optional
- Fresh cilantro chopped for garnish
Instructions
- Prepare Cauliflower: Steam or blanch cauliflower florets until slightly tender; set aside.
- Cook Aromatics: In a large skillet, melt butter over medium heat. Add cumin seeds, onion, garlic, and ginger; sauté until golden.
- Add Spices: Stir in turmeric, red chili powder, and garam masala. Mix well.
- Cook Cauliflower: Add cauliflower florets, tossing to coat with spices and butter. Cook 5–7 minutes until fully tender.
- Finish: Stir in cream if using for richness. Garnish with fresh cilantro. Serve hot.
Notes
- Make Ahead: Cauliflower can be pre-steamed and stored in the fridge for 1 day before cooking.
- Customizing the Flavor: Add cashews or a squeeze of lemon juice for extra flavor.
- Serving Suggestions: Serve with steamed rice, roti, or as a side to Indian curries.
- Allergy-Friendly Options: Use plant-based butter and cream for a vegan version.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently.