Creamy Cauliflower Simmered Dish

This veggie butter cauliflower puts a meat-free spin on classic Indian butter chicken while keeping all its tasty goodness intact. The soft cauliflower pieces drink up the thick, flavorful sauce for a cozy dish that'll win over both veggie lovers and carnivores.

I whipped this up when hosting friends with different food choices. My vegetarian pals were so happy to get something beyond the typical options, and funny enough, my meat-eating buddies went back for seconds of the cauliflower instead of grabbing the chicken dish!

What You'll Need

• Lemon juice: Gives tang and softens the cauliflower bits
• Cornstarch: Makes a thin layer so sauce sticks better to your veggies
• Garam masala: Brings that real Indian flavor with its mix of warm spices
• Ginger: Adds a spicy kick that powder just can't match
• Heavy cream: Gives that smooth, rich feel butter dishes are known for
• Cauliflower: Soaks up all the good flavors while staying pleasantly chewy
• Tomato paste: Packs a punch of savory goodness that pairs with the cream
• Unsalted butter: Lets you manage saltiness while adding richness

Easy Cooking Guide

Mix Your Spices:

Stir together lemon juice, cornstarch, turmeric, cumin, garam masala and salt in a big bowl. This mix seasons your cauliflower and forms a coating that helps sauce stick later on. The lemon starts breaking down the cauliflower so it'll grab more flavor.

Get Some Color:

Warm up oil in a big pan and cook your cauliflower about 8 to 7 minutes until you see some brown spots. This browning step adds lots of flavor depth. Take your time here since good browning really makes the dish taste better.

Coat Your Veggies:

Roll the partly cooked cauliflower in your cornstarch mix until covered, then put it back in the pan to cook more. This two-stage cooking makes sure you get tons of flavor but keep a nice bite to your cauliflower. Look for some charred bits while keeping the pieces tender-crisp.

Build Flavor Base:

Cook onions in butter and oil until see-through, then throw in garlic, ginger and tomato paste. This builds your sauce from the ground up. Watch that your flavor bits get fragrant but don't burn since that can make things taste bitter.

Make Your Sauce:

Toss in the rest of your spices to wake up their flavors in the hot fat before adding your liquids. This trick releases the good-smelling oils in the spices. When you pour in tomato sauce and broth, scrape up any stuck bits from the bottom since they pack tons of flavor.

Let It Bubble:

After adding cream and putting cauliflower back in, let everything simmer with no lid until the sauce gets as thick as you want. This gentle cooking concentrates flavors while the cauliflower soaks up sauce. Cooking without a lid lets extra water escape, making your sauce creamier.

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Garam masala really makes this dish special. I found this out years back when I tried using just curry powder for my butter sauce. What a difference! Now I always keep fresh garam masala around, and sometimes I mix up my own blend when I've got extra time. My kids now know when they smell it that something tasty's coming from the kitchen.

Getting That Dreamy Sauce Thickness

The secret to amazing butter cauliflower is getting that smooth, velvety sauce just right. If it looks too runny after you've simmered it, just let it bubble a bit longer without the lid. Or you can mix a teaspoon of cornstarch with cold water and slowly stir it into the bubbling sauce. Just remember your sauce will get a little thicker as it cools, so aim for slightly thinner than what you want in the end.

Prep Ahead and Keeping It Fresh

This dish actually tastes better after hanging out in the fridge for a while as all the flavors get to know each other. You can make everything up to two days before and keep it in a sealed container in your fridge. When you want to eat it, warm it up slowly on the stove, maybe adding a splash of cream or broth if it's too thick. If you want to save it longer, you can freeze it for up to 3 months. Your cauliflower might get a bit softer after freezing, but many people like it even more this way since it soaks up more sauce.

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Making It Your Own

Feel free to switch things up based on what you like or what's in your kitchen. Need more protein? Throw in some chickpeas as mentioned earlier. Other veggies like peas, colored peppers, or potatoes work great too. If you like it spicy, add more cayenne or some fresh green chilies. The sauce is also fantastic with paneer cheese, tofu, or a mix of different vegetables. In summer, I often toss in whatever's growing in my garden along with the cauliflower for lots of different flavors and textures.

Common Recipe Questions

→ What goes well with Butter Cauliflower?

This dish tastes amazing with a side of basmati rice, warm naan bread, or even a scoop of quinoa. You might want to toss in some chickpeas too if you need more protein.

→ Can I make this dish vegan?

Absolutely! Just swap out heavy cream for full-fat coconut milk from a can and use plant-based butter instead of dairy butter.

→ How should I keep the leftovers?

Put any extras in a container that seals tight and pop it in the fridge for up to 3 days. When you want to eat it again, warm it up slowly on your stove or zap it in the microwave.

→ Does this dish pack a lot of heat?

It's got a mild to medium kick to it. You can always add more or less cayenne pepper depending on how spicy you like your food.

→ Will frozen cauliflower work for this?

You can use it, but fresh cauliflower really works better and stays firmer while cooking. If you go with frozen, make sure to thaw it first and drain all the extra water before you start cooking.