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Easy Butter Cauliflower

A rich and creamy curry-flavored cauliflower dish that's easy to make and perfect as a main or side dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Indian, Vegetarian
Calories: 260
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head head of cauliflower, cut into florets Pick a firm head with tight, white florets.
  • 2 tablespoons butter Use unsalted if you want to control salt levels.
  • 1 onion onion, chopped A sweet onion is preferred.
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 can coconut milk (about 14 oz) Use full-fat for a richer sauce.
  • 2 tablespoons curry powder Fresh curry powder from a jar is best.
  • 1 teaspoon cumin
  • to taste Salt and pepper Add to taste.
  • to garnish Fresh cilantro
  • for serving Yogurt Optionally serves as a topping.
  • for serving Basmati rice Use as a base for the dish.

Method
 

Preparation
  1. Heat a large skillet over medium heat and melt butter.
  2. Add chopped onion, minced garlic, and grated ginger. Stir often for about 5–7 minutes until the onion is soft and translucent.
Bloom Spices
  1. Stir in curry powder and cumin and cook for 1–2 minutes until fragrant.
Cook Cauliflower
  1. Add cauliflower florets and pour in coconut milk, stirring to coat.
  2. Increase heat until gentle bubbles appear, then lower to simmer and cover partially. Cook for 10–15 minutes until cauliflower is tender but not mushy.
Season and Serve
  1. Taste sauce and add salt and pepper as needed. If too thin, simmer uncovered to reduce.
  2. Serve cauliflower and sauce over basmati rice, garnished with fresh cilantro and yogurt.

Notes

Adjust spice levels to taste. For a spicier version, add chili powder or diced green chili. Store leftovers in an airtight container for up to 3–4 days in the fridge.