Butter Cauliflower Bowls
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.97 out of 5 stars
(30)
Ingredients
4 servings
- 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
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Preparation
Step 1
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Step 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.
Step 3
Stir in ginger, garam masala, chili powder, cumin and tomato paste until fragrant, about 1 minute.
Step 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.
Step 5
Stir in cauliflower until tender, about 8-10 minutes.
Step 6
Stir in heavy cream until heated through, about 1 minute. Stir in cilantro; season with salt and pepper, to taste.
Step 7
Serve immediately with rice.
Step 8
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Chef's notes
Cauliflower is a nutrient-packed powerhouse. It's balanced with perfectly toasted naan for a complete meal.
