Why Make This Recipe
Indian Butter Cauliflower, also known as Cauliflower Makhani, is a delightful dish that brings together the rich flavors of Indian cuisine. It’s creamy, spicy, and comforting, making it a great option for anyone looking to enjoy a meatless meal. The buttery sauce is not only delicious but also pairs wonderfully with rice or bread, bringing warmth and satisfaction to your table.
How to Make Indian Butter Cauliflower
Ingredients:
- 1 pound bite-sized cauliflower florets
- 2 teaspoons extra virgin olive oil
- 1 1/2 teaspoons cumin
- 1 teaspoon coriander
- 3 1/2 tablespoons unsalted butter, divided
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 1/2 teaspoons minced ginger
- 1 1/2 teaspoons garam masala
- 1 teaspoon chile powder
- 1 teaspoon smoked paprika
- 1 (28 ounce) can tomato puree
- 2/3 cup heavy cream or plain yogurt
- Salt and pepper to taste
- Chopped cilantro for garnish
Directions:
- Place cauliflower pieces in a mixing bowl and drizzle with olive oil. Add 1 teaspoon cumin, 1/2 teaspoon coriander, salt, and cracked black pepper; toss until well coated.
- In a large skillet over medium-high heat, add 1 1/2 tablespoons butter and sear the cauliflower for 3-4 minutes until golden. Transfer to a plate and set aside.
- In the same skillet, add the remaining butter, shallot, garlic, and ginger; sauté for 3-4 minutes.
- Add the remaining spices (cumin, coriander, garam masala, chile powder, and smoked paprika) and sauté for another 3-4 minutes.
- Stir in tomato puree and lightly season with salt and pepper; simmer for 5 minutes.
- Return the cauliflower to the skillet, season with salt and pepper, and simmer for about 10 minutes, or until softened.
- Stir in cream or yogurt and simmer for another 2-3 minutes until the sauce is thick and creamy. Adjust seasonings as necessary.
- Top with chopped cilantro and serve over cilantro-basmati rice, with a side of grilled pita bread.
How to Serve Indian Butter Cauliflower
Indian Butter Cauliflower is best served warm. You can place it over a bed of cilantro-basmati rice or enjoy it with warm grilled pita bread. Adding a sprinkle of chopped cilantro on top adds a fresh touch. For a full meal, consider serving it alongside some Indian-style lentils or a cucumber salad.
How to Store Indian Butter Cauliflower
If you have leftovers, you can store Indian Butter Cauliflower in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave until heated through. If the sauce seems too thick after refrigeration, you can add a splash of water or cream to reach your desired consistency.
Tips to Make Indian Butter Cauliflower
- For a bit more heat, you can increase the amount of chile powder according to your taste.
- To save time, you can use pre-cut cauliflower florets.
- Don’t skip the step of searing the cauliflower; it adds a nice golden color and enhances the flavor.
Variation
You can easily add protein to this dish. Chickpeas or paneer make great additions and can be cooked along with the cauliflower. Alternatively, you can use other vegetables such as bell peppers or peas to vary the flavor and texture.
FAQs
1. Can I make Indian Butter Cauliflower vegan?
Yes, you can substitute the butter with coconut oil or vegan butter and use coconut cream instead of heavy cream.
2. How spicy is Indian Butter Cauliflower?
The spice level can be adjusted by altering the amount of chile powder you use. It’s generally medium but can be made milder or spicier as per your preference.
3. Can I freeze Indian Butter Cauliflower?
Yes, you can freeze the dish. Just make sure to let it cool completely before transferring it to a freezer-safe container. It can be stored for up to 2 months. When ready to eat, thaw in the refrigerator and reheat on the stovetop or microwave.
Indian Butter Cauliflower
Ingredients
Method
- Place cauliflower pieces in a mixing bowl and drizzle with olive oil. Add 1 teaspoon cumin, 1/2 teaspoon coriander, salt, and cracked black pepper; toss until well coated.
- In a large skillet over medium-high heat, add 1 1/2 tablespoons butter and sear the cauliflower for 3-4 minutes until golden. Transfer to a plate and set aside.
- In the same skillet, add the remaining butter, shallot, garlic, and ginger; sauté for 3-4 minutes.
- Add the remaining spices (cumin, coriander, garam masala, chile powder, and smoked paprika) and sauté for another 3-4 minutes.
- Stir in tomato puree and lightly season with salt and pepper; simmer for 5 minutes.
- Return the cauliflower to the skillet, season with salt and pepper, and simmer for about 10 minutes, or until softened.
- Stir in cream or yogurt and simmer for another 2-3 minutes until the sauce is thick and creamy. Adjust seasonings as necessary.
- Top with chopped cilantro and serve over cilantro-basmati rice, with a side of grilled pita bread.