Go Back
Avena Recipes

Easy Creamy Butter Cauliflower

Tender cauliflower simmered in a rich tomato cream sauce with warm spices and served over fluffy basmati rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 medium head cauliflower cut into florets
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 1 yellow onion diced
  • 3 garlic cloves minced
  • 2 tsp fresh ginger grated
  • 2 tbsp tomato paste
  • 1 8-ounce can tomato sauce
  • 2 cups vegetable broth
  • 3 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
Pinch cayenne pepper
  • 1 1/2 tsp salt
  • 2 tsp cornstarch
  • 1/2 cup heavy cream
  • 2 tbsp fresh lemon juice
Fresh cilantro for garnish
  • Whole-milk Greek yogurt for serving
  • Cooked basmati rice for serving

Method
 

Heat olive oil and butter in a large skillet over medium heat.
    Add onion and cook for 5 minutes. Stir in garlic and ginger and cook 1 minute more.
      Add tomato paste and cook 1 minute.
        Stir in spices and salt. Cook 30 seconds until fragrant.
          Add tomato sauce and vegetable broth. Bring to a simmer.
            Add cauliflower and cook partially covered for 15–20 minutes.
              Mix cornstarch with 2 tablespoons cold water and stir into the sauce.
                Add heavy cream and lemon juice. Cook 2–3 minutes until thickened.
                  Serve over basmati rice with cilantro and yogurt.

                    Notes

                    Store leftovers refrigerated for up to 4 days. Freeze up to 3 months. Use coconut milk for a dairy-free version. Avoid overcooking the cauliflower for best texture.