Butter Cauliflower Bowls
4 servings
servings10 minutes
active time30 minutes
total timeIngredients
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 (or chicken 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
Directions
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 (I typically skip this reduction part and just bring to a boil then add the cauliflower, cover and simmer/boil until cooked).
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.
4 servings
servings10 minutes
active time30 minutes
total time