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Butter Cauliflower Bowls
5 from 90 votes

Butter Cauliflower Bowls

Butter Cauliflower Bowls combine tender cauliflower florets cooked in a spiced tomato-based sauce served over fluffy basmati rice. Aromatics like garlic, onion, and ginger meld with garam masala, chili powder, and cumin spices to create a warmly seasoned dish. Heavy cream adds richness while fresh cilantro finishes with herbaceous freshness, offering a balanced savory flavor profile.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course
Cuisine: Vegetarian

Ingredients

  • 1 cup basmati rice
  • 3 tablespoons butter unsalted
  • 3 cloves garlic minced
  • ½ onion diced, medium sweet
  • 1 tablespoon ginger freshly grated
  • 2 teaspoons garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon cumin ground
  • ¼ cup tomato paste
  • 1 tomato sauce
  • 2 cups vegetable stock
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 1 cauliflower cut into florets, head
  • ½ cup heavy cream
  • ¼ cup cilantro fresh, chopped leaves

Instructions

    Cup of Yum
  1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  2. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  3. Stir in ginger, garam masala, chili powder, cumin and tomato paste until fragrant, about 1 minute.
  4. Stir in tomato sauce and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 5-7 minutes.
  5. Stir in cauliflower until tender, about 8-10 minutes.
  6. Stir in heavy cream until heated through, about 1 minute. Stir in cilantro; season with salt and pepper, to taste.
  7. Serve immediately with rice.