BUTTER CAULIFLOWER #vegetarian #dinner

This Butter Cauliflower Recipe is a veggie lover riff on the exemplary Indian dish, Butter Chicken. In this variant, delicate cauliflower florets are stewed in a spiced cream sauce and served over rice with yogurt. A comfortable weeknight supper the entire family will adore.

It's legitimate, cauliflower has hit its pinnacle. In this Butter Cauliflower formula, the flexible veggie takes on brilliant, energetic flavors, and makes the heartiest custom made adaptation of a work of art. Serve it over rice, quinoa, or your grain of decision for a gluten free, veggie lover bowl of BLISS.

In its most flawless structure, Butter Chicken comprises of lumps of chicken marinated in a yogurt-and-zest blend. The chicken gets stewed in a sumptuously rich sauce including tomatoes, aromatics, an abundance of flavors, and spread. This dish varies from Tikka Masala in that its more velvety than hot, anyway Butter Chicken can in any case sneak up all of a sudden. It's one of my preferred Indian dishes since it genuinely has the ability to warm you from the back to front. It's additionally inconceivably adaptable, and you'll see most forms has fluctuating proportions of zest. Margarine Cauliflower is best presented with a side of naan to sop up any outstanding sauce. It likewise makes the BEST extras once the flavors truly get an opportunity to create and wed. To put it plainly, it's the sort of dish I could eat on rehash and never feel worn out on.

Also Try Our Recipe : EASY GNOCCHI WITH ROASTED VEGETABLES

Ingredients

• 2 Tbsp. fresh lemon juice
• 2 tsp. corn starch
• 1/2 tsp. ground cumin
• 1 tsp. ground turmeric divided
• 3 tsp. garam masala divided
• 1 1/2 tsp. salt divided
• 2 Tbsp. olive oil divided
• 1 medium head of cauliflower cut into florets
• 3 Tbsp. unsalted butter
• 1 yellow onion finely chopped
• 3 garlic cloves minced
• 2 tsp. freshly grated ginger sub ground ginger
• 2 Tbsp. tomato paste
• 1 tsp. paprika
• 1/4 tsp. ground cinnamon
• Pinch of cayenne pepper optional
• 1 8-oz. can tomato sauce
• 2 cups vegetable broth
• 1/2 cup heavy cream sub full-fat canned coconut milk
• Basmati rice for serving
• Fresh cilantro and whole-milk Greek yogurt for garnish

Instructions

1. Combine lemon juice, corn starch, cumin, and 1/2 tsp each of turmeric, garam masala, and salt in a large bowl. Set aside.
2. 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.
3. 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.

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Read More Our Recipe : Chicken Curry