How do you cook cauliflower in butter?

Cook cauliflower in a skillet with butter over medium heat until lightly browned and tender. In this Butter Cauliflower recipe, the cauliflower first gets seared before simmering in a rich butter tomato sauce.

What is the tastiest way to cook cauliflower?

Searing cauliflower before adding it to sauces creates excellent flavor and texture. Therefore, Butter Cauliflower is one of the most flavorful ways to enjoy it.

Is it better to boil cauliflower before frying?

No. For Butter Cauliflower, skip boiling. Instead, sear the cauliflower directly to develop a deeper flavor and better texture.

Do I need to boil cauliflower before baking?

No. Most cauliflower recipes do not require boiling first. In fact, roasting or baking directly often creates better flavor.

Butter Cauliflower Recipe | Amazing Creamy Dinner

Name: Butter Cauliflower Recipe | Amazing Creamy Dinner
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Indian-inspired
Ingredients: 2 Tbsp fresh lemon juice; 2 tsp cornstarch; 1/2 tsp ground cumin; 1 tsp ground turmeric, divided; 3 tsp garam masala, divided; 1 1/2 tsp salt, divided; 2 Tbsp olive oil, divided; 1 medium head cauliflower, cut into florets; 3 Tbsp unsalted butter; 1 yellow onion, finely chopped; 3 garlic cloves, minced; 2 tsp freshly grated ginger; 2 Tbsp tomato paste; 1 tsp paprika; 1/4 tsp ground cinnamon; Pinch cayenne pepper, optional; 1 can (8 oz) tomato sauce; 2 cups vegetable broth; 1/2 cup heavy cream or full-fat canned coconut milk; Basmati rice, for serving; Fresh cilantro, for garnish; Whole-milk Greek yogurt, for garnish

Description

Rich, creamy Butter Cauliflower with warm spices, tomato sauce, and tender seared cauliflower. Serve it with basmati rice, naan, cilantro, and Greek yogurt.

Ingredients

Scale

2 Tbsp fresh lemon juice

2 tsp cornstarch

1/2 tsp ground cumin

1 tsp ground turmeric, divided

3 tsp garam masala, divided

1 1/2 tsp salt, divided

2 Tbsp olive oil, divided

1 medium head cauliflower, cut into florets

3 Tbsp unsalted butter

1 yellow onion, finely chopped

3 garlic cloves, minced

2 tsp freshly grated ginger

2 Tbsp tomato paste

1 tsp paprika

1/4 tsp ground cinnamon

Pinch cayenne pepper, optional

1 can (8 oz) tomato sauce

2 cups vegetable broth

1/2 cup heavy cream or full-fat canned coconut milk

Basmati rice, for serving

Fresh cilantro, for garnish

Whole-milk Greek yogurt, for garnish

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Instructions

1. Mix lemon juice, cornstarch, cumin, and half of the turmeric, garam masala, and salt in a large bowl.

2. Heat 1 Tbsp olive oil in a skillet over medium-high heat.

3. Cook cauliflower for 7 to 8 minutes until lightly browned and beginning to soften.

4. Transfer cauliflower to the spice mixture and toss to coat.

5. Return cauliflower to the skillet and cook another 7 to 8 minutes until charred in spots and crisp-tender.

6. Set cauliflower aside.

7. Add remaining olive oil and butter to the skillet.

8. Cook onion for about 8 minutes until softened and translucent.

9. Stir in garlic, ginger, and tomato paste.

10. Cook for 2 minutes.

11. Add remaining turmeric, garam masala, salt, paprika, cinnamon, and cayenne.

12. Cook briefly until fragrant.

13. Pour in tomato sauce and vegetable broth.

14. Bring to a boil.

15. Reduce to a simmer and stir in cream.

16. Return cauliflower to the pan.

17. Simmer uncovered for about 15 minutes, or until the sauce thickens.

18. Serve over basmati rice.

19. Finish with cilantro and a spoonful of Greek yogurt.

Notes

Nutrition values exclude rice.

For extra protein, serve with chickpeas.

Heavy cream can be replaced with full-fat canned coconut milk.

Ground ginger can be used instead of fresh ginger.

Best served with basmati rice, naan, Greek yogurt, fresh cilantro, and a squeeze of lemon.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Stovetop
Cuisine: Indian-inspired

Nutrition

Serving Size: 1 cup
Calories: 325
Sugar: 7 g
Sodium: 890 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 6 g
Protein: 4 g
Cholesterol: 45 mg