Indian Butter Cauliflower (Cauliflower Makhani)
User Reviews
5
Indian Butter Cauliflower (Cauliflower Makhani)
Description
The preparation starts by coating cauliflower pieces with olive oil, cumin, coriander, salt, and pepper, then searing them in butter over medium-high heat until golden on all sides. This step imparts a nutty, roasted flavor and a slight crunch while softening the cauliflower.
Separately, shallots, garlic, and ginger are sautéed in butter before adding garam masala, chili powder, and smoked paprika, building complex aromatic layers. Tomato puree is stirred in and simmered to create a rich, vibrant sauce. The seared cauliflower is returned to the pan to cook gently in the sauce until tender.
Finally, heavy cream or plain yogurt is blended in to give the sauce a smooth, velvety texture with slight tang, typical of makhani dishes. The seasoning is adjusted with salt and pepper, and chopped cilantro garnish adds freshness and color.
This dish works well as a vegetarian main or side served with flatbreads or rice, offering comforting warmth and depth from the spices. The use of butter and cream balances the heat from chili and paprika, producing a smooth sauce that clings to cauliflower pieces.
Ingredients
- 1 pound cauliflower bite sized florets
- 2 teaspoons extra virgin olive oil
- 1 ½ teaspoons cumin
- 1 teaspoon Coriander
- 3 ½ tablespoons unsalted butter divided
- 1 shallot minced
- 2 garlic cloves, minced
- 1 ½ teaspoons ginger minced
- 1 ½ teaspoons garam masala
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 tomato puree 28 ounce) can
- ⅔ cup heavy cream or ⅔ cup plain yogurt
- salt to taste
- black pepper to taste
- cilantro chopped, for garnish
Instructions
- Place cauliflower pieces in a mixing bowl and drizzle with oil. Add 1 teaspoon cumin, ½ teaspoon coriander, a sprinkle of salt, and some cracked black pepper and toss together until cauliflower is well coated.
- Place a large skillet over medium-high heat and add 1 ½ tablespoons butter.
- Add cauliflower and sear on all sides, about 3 to 4 minutes.
- Using a slotted spoon, transfer cauliflower to a plate and set aside.
- Add remaining butter to skillet. Add shallot, garlic and ginger and sauté 3 to 4 minutes.
- Add remaining spices and continue to sauté for an additional 3 to 4 minutes.
- Stir tomato puree into skillet and lightly season with salt and pepper.
- Lower heat to medium-low and simmer for 5 minutes.
- Add cauliflower back into skillet, season with salt and pepper and continue to simmer for about 10 minutes, or until cauliflower has softened.
- Stir cream or yogurt into cauliflower mixture and simmer for an additional 2 to 3 minutes or until sauce is thick and creamy and cauliflower is tender but not mushy. Adjust seasonings.
- Top with chopped cilantro and serve over cilantro-basmati rice, with a side of grilled pita bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 27mg | 9% |
| Sodium | 46mg | 2% |
| Potassium | 394mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 701IU | 14% |
| Vitamin C | 56mg | 62% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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