Butter Cauliflower
Comforting and warm butter cauliflower cooked in a fragrant coconut-spiced sauce, ready in about 30 minutes.
Ingredients
Main Ingredients
- 1 head cauliflower, cut into florets Medium-sized florets cook more evenly.
- 2 tablespoons vegetable oil Or neutral oil; swap for ghee or butter if not vegan.
- 1 onion chopped Yellow or sweet onion works well.
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
- 1 teaspoon turmeric, ground
- 1 teaspoon garam masala For a substitute, use a pinch of cinnamon and cardamom with black pepper.
- 1 can coconut milk Full-fat yields the creamiest sauce; light is fine for fewer calories.
- Fresh cilantro for garnish
Instructions
Cooking Process
- Heat the oil in a large pan over medium heat.
- Add the chopped onion and sauté until golden brown, about 6–8 minutes.
- Add the minced garlic and grated ginger; cook for 30–60 seconds until fragrant.
- Stir in cumin, coriander, turmeric, and garam masala, and stir constantly for 30 seconds to bloom the spices.
- Add the cauliflower florets and toss to coat with the spiced onion mixture.
- Pour in the coconut milk and stir; taste and add salt as needed.
- Cover and simmer over medium-low heat for about 12–15 minutes or until cauliflower is fork-tender. Stir once midway.
- Remove the lid and simmer for 1–2 minutes to thicken the sauce, then garnish with fresh cilantro and serve.
Notes
Best served with rice, naan, or a side salad. Store leftovers in an airtight container for up to 4 days.