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A bowl of rice topped with Indian Butter Cauliflower with a garnish of fresh cilantro.
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Indian Butter Cauliflower

A flavor-packed, quick and easy, 30 minute dinner recipe. This vegetarian meal is a great option for meatless Monday.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4 servings

Ingredients
 

  • 1 large head cauliflower - cut into florets, about 4-5 cups
  • 6 tablespoons butter
  • 4 garlic cloves - minced
  • 1 inch ginger root - grated
  • 1/4 teaspoon cayenne pepper - 1/4 tsp is family friendly, add more for more heat
  • 1 14.5 oz can tomato sauce
  • 1/3 cup plain Greek yogurt
  • 3 teaspoons garam masala
  • 1 teaspoon salt
  • 1/4 teaspoon cardamom
  • 1 teaspoon cumin
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 3 tablespoons cilantro - chopped

Instructions
 

  • In a large skillet over medium-low heat melt the butter. Once melted stir in the garlic, grated ginger root, cayenne, tomato sauce, yogurt, garam masala, salt, cardamom, cumin and water.
  • Bring the sauce to a boil. Once boiling stir in the cauliflower florets. Reduce the heat to a simmer. Cover and cook the cauliflower for 8-10 minutes or until fork tender. 
  • Once the cauliflower is fork tender stir in the heavy cream and cilantro.  Serve over cooked rice with a side of homemade naan. 

Notes

Eat with a side of naan bread. It's the best!
Adapted from my Indian Butter Chicken recipe. 

Nutrition

Calories: 331kcal (17%), Carbohydrates: 14g (5%), Protein: 7g (14%), Fat: 29g (45%), Saturated Fat: 18g (90%), Cholesterol: 87mg (29%), Sodium: 815mg (34%), Potassium: 695mg (20%), Fiber: 5g (20%), Sugar: 5g (6%), Vitamin A: 1034IU (21%), Vitamin C: 102mg (124%), Calcium: 99mg (10%), Iron: 1mg (6%)