Description
Butter Cauliflower Bowls are a flavorful Indian-inspired vegetarian main course featuring roasted cauliflower florets simmered in a rich, spiced butter and coconut milk sauce. Served over basmati rice and garnished with fresh cilantro and lime wedges, this dish offers a satisfying meatless dinner option packed with vibrant spices and creamy texture.
Ingredients
Scale
Cauliflower and Spice Mix
- 1 medium head of cauliflower, cut into bite-sized florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
Sauce
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup tomato paste
- 1/2 cup full-fat coconut milk
- 1/4 cup vegetable broth
- 1 teaspoon sugar (optional)
To Serve
- Cooked basmati rice
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prepare and Roast Cauliflower: Preheat the oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with olive oil, salt, black pepper, garam masala, cumin, turmeric, and smoked paprika until evenly coated. Spread the seasoned cauliflower in a single layer on a baking sheet. Roast in the oven for 25 to 30 minutes, flipping halfway through, until the cauliflower is golden brown and tender.
- Make the Sauce: While the cauliflower roasts, heat a large skillet over medium heat and melt the butter. Add the finely chopped onion and sauté for 3 to 4 minutes, stirring occasionally until the onion softens and becomes translucent. Stir in the minced garlic and grated ginger and cook for an additional minute to release their aromas.
- Incorporate Tomato Paste and Liquids: Add the tomato paste to the skillet and cook for 2 minutes, stirring frequently to deepen the flavor. Pour in the coconut milk and vegetable broth, stirring to combine the sauce evenly.
- Simmer the Sauce: Reduce the heat slightly and simmer the sauce for 5 to 7 minutes until it thickens slightly, developing a creamy consistency.
- Combine Cauliflower and Sauce: Add the roasted cauliflower to the skillet and gently stir to coat the florets thoroughly with the sauce. Let everything simmer together for another 5 minutes to meld the flavors.
- Adjust Seasoning and Serve: Taste the dish and adjust the seasoning with additional salt or a teaspoon of sugar if desired for balance. Serve the butter cauliflower hot over cooked basmati rice, garnished with fresh cilantro leaves and lime wedges for squeezing.
Notes
- For a spicier variation, add 1/4 teaspoon cayenne pepper to the spice mix when seasoning the cauliflower.
- To make this recipe vegan, substitute the butter with vegan butter or use an extra 2 tablespoons of olive oil.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Feel free to use jasmine rice or quinoa instead of basmati for different textures.
