Description
Butter Cauliflower Bowls are a flavorful Indian-inspired vegetarian dish featuring roasted cauliflower tossed in a rich, buttery tomato sauce infused with aromatic spices. Served over rice or quinoa and garnished with fresh cilantro and lime, this recipe offers a comforting, healthy meal perfect for any occasion. The recipe can be easily adapted for vegan diets by substituting butter and cream with plant-based alternatives.
Ingredients
Scale
Cauliflower
- 1 medium head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon black pepper
Butter Sauce
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon tomato paste
- 1/2 cup tomato sauce
- 1/2 cup heavy cream or coconut milk
- 1/2 teaspoon garam masala
- Salt to taste
For Serving
- 2 cups cooked rice or quinoa
- 1/4 cup chopped cilantro
- Lime wedges
- Optional: naan or pita bread
Instructions
- Preheat and Prepare Cauliflower: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the cauliflower florets with olive oil, salt, cumin, paprika, turmeric, and black pepper in a bowl until evenly coated.
- Roast Cauliflower: Spread the seasoned cauliflower evenly in a single layer on the prepared baking sheet. Roast in the oven for 25–30 minutes, turning once halfway through, until the florets are golden brown and tender.
- Make the Butter Sauce: While the cauliflower roasts, melt butter in a skillet over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until it becomes soft and translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1–2 minutes to release their aromas.
- Add Tomato Elements and Spices: Add the tomato paste to the skillet and cook for about 1 minute, stirring frequently. Then stir in the tomato sauce followed by the heavy cream (or coconut milk) and garam masala. Add salt to taste. Allow the sauce to simmer gently for 5–7 minutes, stirring occasionally, until it thickens slightly.
- Combine Cauliflower and Sauce: Once the cauliflower is roasted, add it directly to the skillet with the butter sauce. Toss carefully to coat all the florets evenly with the sauce.
- Assemble the Bowls: Divide the cooked rice or quinoa into serving bowls. Spoon the butter cauliflower over the grains. Garnish each bowl with chopped cilantro and a squeeze of fresh lime juice. Serve optionally with warm naan or pita bread.
Notes
- To make this dish vegan, substitute butter with coconut oil and use coconut milk instead of heavy cream.
- For additional protein and texture, consider adding cooked chickpeas or fresh spinach to the butter sauce.
- Adjust the spice levels by varying the quantity of garam masala or adding chili powder if preferred.
- Leftover cauliflower bowls can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 6g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 30mg
