Description
These Butter Cauliflower Bowls are a flavorful and satisfying vegetarian dish inspired by Indian cuisine. Tender roasted cauliflower florets are coated in a creamy, spiced tomato sauce and served over fragrant basmati rice. Garnish with fresh cilantro for a burst of freshness.
Ingredients
Scale
Roasted Cauliflower:
- 1 medium head cauliflower (cut into florets)
- 2 tablespoons olive oil
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Creamy Tomato Sauce:
- 2 tablespoons butter
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon grated fresh ginger
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground coriander
- 1 cup tomato puree
- 1/2 cup heavy cream or coconut milk
- 1 teaspoon sugar (optional)
Additional:
- 2 cups cooked basmati rice
- Chopped cilantro for garnish
Instructions
- Preheat oven to 425°F (220°C): Toss cauliflower with olive oil, garam masala, turmeric, paprika, salt, and pepper. Roast for 25 minutes.
- Prepare the Sauce: In a skillet, sauté onion in butter. Add garlic, ginger, spices, tomato puree, and cream. Simmer for 10 minutes.
- Combine Cauliflower and Sauce: Add roasted cauliflower to the sauce and coat evenly.
- Serve: Serve the cauliflower over basmati rice, garnished with cilantro.
Notes
- For a vegan version, use coconut milk and plant-based butter.
- Adjust spice level by increasing or reducing chili powder.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 7g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 35mg
