Description
Delicious and comforting Butter Cauliflower Bowls featuring roasted cauliflower florets simmered in a rich, spiced tomato and coconut cream sauce, served over fluffy basmati rice or quinoa. This Indian-inspired vegetarian and gluten-free main course is perfect for a flavorful, healthy meal.
Ingredients
Scale
Vegetables
- 1 medium head of cauliflower, cut into florets
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- Fresh cilantro for garnish
Spices & Seasonings
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon sugar (optional)
Liquids & Fats
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 (15-ounce) can tomato sauce
- ½ cup full-fat coconut milk or heavy cream
Grains
- 2 cups cooked basmati rice or quinoa
Instructions
- Roast the Cauliflower: Preheat the oven to 425°F. Toss the cauliflower florets with olive oil, salt, and black pepper to coat evenly. Spread them on a baking sheet in a single layer and roast for 25 to 30 minutes, flipping halfway through, until they are golden brown and tender.
- Prepare the Sauce Base: While the cauliflower roasts, melt the butter in a large skillet over medium heat. Add the finely chopped onion and sauté for 4 to 5 minutes until softened and translucent.
- Add Aromatics and Spices: Stir in minced garlic and grated ginger and cook for 1 minute until fragrant. Add garam masala, ground cumin, turmeric, smoked paprika, and cayenne pepper if using. Toast the spices with the onion mixture for about 30 seconds to release their flavors.
- Simmer the Sauce: Pour in the tomato sauce and bring the mixture to a gentle simmer. Let it cook for 5 minutes to allow the flavors to meld.
- Finish the Sauce: Stir in the coconut milk or heavy cream along with the optional sugar to balance acidity. Continue simmering for another 5 to 7 minutes until the sauce thickens and becomes creamy.
- Combine Cauliflower and Sauce: Add the roasted cauliflower florets to the skillet and stir well to coat them thoroughly with the sauce. Cook together for a minute or two to blend the flavors.
- Serve: Spoon the saucy cauliflower over cooked basmati rice or quinoa. Garnish generously with fresh cilantro leaves for a bright, fresh finish.
Notes
- For a vegan version, substitute butter with plant-based butter and use coconut milk.
- Add chickpeas or tofu to increase protein content and make it heartier.
- Adjust the spice level by reducing or omitting the cayenne pepper if you prefer milder flavors.
- Leftovers refrigerate well and can be gently reheated on the stovetop or microwave.
