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5.0 from 90 votes

Butter Cauliflower Bowls

Indian butter chicken is made healthier + heartier with nutrient-loaded cauliflower! Just as creamy and flavorful, if not better!

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

Ingredients

  • 1 cup basmati rice
  • 3 tablespoons unsalted butter
  • 3 cloves garlic minced
  • ½ medium sweet onion diced
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ¼ cup tomato paste
  • 1 15-ounce can tomato sauce
  • 2 cups vegetable stock
  • Kosher salt and freshly ground black pepper to taste
  • 1 head cauliflower cut into florets
  • ½ cup heavy cream
  • ¼ cup chopped fresh cilantro 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.