Butter Cauliflower

Ingredients

• Turmeric

  Spices, ground

  2 tsp or 4g

• Garam Masala

  Frontier

  3 tsp or 8g

• Salt

  Table

  3 tsp or 18g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  3 cloves, minced or 9g

• Cauliflower

  Green, raw

  1 head, medium or 431g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Tomatoes

  Crushed, canned

  1 ¾ cup or 420g

• Sour Cream Alternative, Dairy-Free, Organic

  Forager Project

  4 tbsp or 60g

• Basmati Rice

  Royal

  1 cup dry or 400g

• Cashewmilk, Unsweet

  Silk

  ¼ cup or 25g

Directions

1. Start rice in rice cooker
2. Combine lemon juice, corn starch, cumin, and 1/2 tsp each of turmeric, garam masala, and salt in a large bowl. Set aside.
3. Heat 1 Tbsp of the oil in a large skillet over medium-high. Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, 7 to 8 minutes. Reduce heat to medium, and transfer cauliflower to bowl with corn starch mixture and toss to coat. Return seasoned cauliflower to skillet and cook another 7 to 8 minutes, until charred in spots and crisp-tender. Transfer cauliflower to a bowl.
4. Add remaining 1 Tbsp oil and butter to skillet. Add onions and cook until translucent, about 8 minutes. Stir in garlic, ginger, and tomato paste; cook 2 minutes, until fragrant. Add remaining 1/2 tsp turmeric, 2 1/2 tsp garam masala, and 1 tsp salt, along with paprika, cinnamon, and cayenne; cook 1 minute. Add tomato sauce and broth; bring mixture to a boil. Reduce to a simmer, stir in cream, and return cauliflower to skillet. Simmer mixture uncovered until sauce thickens, about 15 minutes. Garnish with cilantro and serve over rice with a dollop of yogurt.
5. Serve with naan

Similar Foods

• Butter Chicken with Riced Cauliflower
• Cauliflower and Tahini
• Roasted Cauliflower and Tahini
• Grilled Cauliflower
• Simple Cauliflower Soup
• Microwave Cauliflower Gratin