Description
Try this Indian butter cauliflower for a rich, creamy, and flavorful vegetarian curry. Tender roasted cauliflower florets simmer in a velvety tomato-cashew sauce spiced with garam masala, cumin, and garlic. This is a quick, hearty vegetarian dinner.
Ingredients
- 1 medium head cauliflower, cut into bite-size florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon smoked paprika
- 1 (15-ounce) can tomato sauce
- ½ cup raw cashews, soaked in warm water for 15 minutes
- ¾ cup coconut milk
- 1 teaspoon sugar (optional, to balance acidity)
- Cooked basmati rice or warm naan (to serve)
- Chopped cilantro for garnish (for garnish)
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Toss cauliflower florets with olive oil, salt, and pepper. Spread on the baking sheet and roast for 20 to 25 minutes, until golden and tender.
- Meanwhile, heat a large skillet over medium heat. Add a drizzle of olive oil, then sauté onion for 4 minutes until soft.
- Add garlic, ginger, cumin, garam masala, turmeric, and paprika. Stir for 1 minute until fragrant.
- Add tomato sauce and simmer for 5 minutes, stirring occasionally.
- Drain soaked cashews and blend them with coconut milk until smooth. Pour this mixture into the skillet and stir to combine.
- Add roasted cauliflower to the sauce and simmer for 5 minutes on low heat until coated and creamy.
- Taste and adjust seasoning with salt or a pinch of sugar if desired.
- Serve warm with basmati rice or naan and garnish with cilantro.
Notes
- For an extra creamy texture, blend the sauce before adding the cauliflower back in.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting and Simmering
- Cuisine: Indian