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    Home > Blog > Vegetable Recipes > Indian Butter Cauliflower (Cauliflower Makhani)

    Indian Butter Cauliflower (Cauliflower Makhani)

    by Teri Lyn Fisher · Published: Sep 3, 2019 · Modified: Nov 23, 2020

    Jump to Recipe
    Indian butter cauliflower over white rice in a bowl with pita bread.

    You guys loved our Honey Garlic Cauliflower over Steamed Rice recipe, so we thought we would do another riff with cauliflower and make some Indian Butter Cauliflower! I’m pretty into using cauliflower for things like this on occasion because it’s so nice to work in those all vegetarian meals. I don’t like using the word substitute, because that’s not what is happening here. In my opinion you can’t sub pizza crust for cauliflower pizza crust, it’s different. Its not a substitute, it’s just a different thing. So if you are into all things cauliflower lately give this recipe a go! It’s creamy and filling and such a great meatless Mondays dish!

    ♥ Teri

    More yummy recipes you might like:

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    Bowls of Indian butter cauliflower, white rice, and pita bread.

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    Indian butter cauliflower over white rice in a bowl with pita bread.

    Indian Butter Cauliflower (Cauliflower Makhani)

    5 from 8 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 4

      INGREDIENTS  

    • 1 pound bite sized cauliflower 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 minced ginger
    • 1 ½ teaspoons garam masala
    • 1 teaspoon chile powder
    • 1 teaspoon smoked paprika
    • 1 (28 ounce) can tomato puree
    • ⅔ cup heavy cream or ⅔ cup plain yogurt
    • salt and pepper to taste
    • chopped cilantro, 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.
    Calories: 151kcal Carbohydrates: 8g Protein: 3g Fat: 13g Saturated Fat: 7g Cholesterol: 27mg Sodium: 46mg Potassium: 394mg Fiber: 3g Sugar: 3g Vitamin A: 701IU Vitamin C: 56mg Calcium: 38mg Iron: 1mg
    CUISINE: Indian
    KEYWORD: cauliflower makhani, makhani
    COURSE: dinner, lunch
    DIET : Vegetarian

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    September 3, 2019 / 1 Comment

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Crunchy Peanut Butter Pie Pops
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    September 3, 2019 / 1 Comment

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    1. Amy Chung

      September 03, 2019 at 11:50 pm

      Awesome recipe. Love how you’ve used so many spices. I love garam masala. It’s still quite cold in Australia so theis would be great.

      Reply

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