So, the title basically has 3 of my favorite things in it already. Butter. Cauliflower. Curry. I mean, what’s not to like? I’m a huge fan of Butter Chicken, but recently have been turning to more fiber rich and vegetarian meals. I’ve started to cut out meat from my diet, although I do admit to eating it as a treat now and again. A perfectly seared filet mignon never hurt anyone, except the cow it came from.
If this recipe was to have said Butter Broccoli Curry, I would of skimmed right past it. I have an aversion to broccoli which nobody can quite understand why, even my kids love it. But cauliflower? I can (and often do) eat an entire head raw, usually cut up and dipped into my favorite dressing (or lately pomegranate vinaigrette is my go-to dip).
I spied this recipe from DamnDelicious.net and just have to try it out. It’s nutrient loaded, fresh and guilt free. I can almost smell the fragrant spices of the curry and the smell of the fresh cilantro.
Here is the recipe:
- 1 cup basmati rice
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 medium sweet onion, diced
- 1 tablespoon freshly grated ginger
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 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
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro leaves
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
- 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.
- Stir in ginger, garam masala, chili powder, cumin and tomato paste until fragrant, about 1 minute.
- 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.
- Stir in cauliflower until tender, about 8-10 minutes.
- Stir in heavy cream until heated through, about 1 minute. Stir in cilantro; season with salt and pepper, to taste.
- Serve immediately with rice.
- (Sara Louise Petty adds, add some toasted garlic naan, a dollop of Major Grey Mango Chutney to taste!)