Butter Cauliflower


  • 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


  1. Melt butter in a large over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  2. Stir in ginger, garam masala, chili powder, cumin and tomato paste until fragrant, about 1 minute.
  3. 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.
  4. Stir in cauliflower until tender, about 8-10 minutes.
  5. Stir in heavy cream until heated through, about 1 minute. Stir in cilantro; season with salt and pepper, to taste.
  6. Serve immediately with rice.