Description
A rich and satisfying dish featuring roasted cauliflower in a creamy tomato sauce spiced with garam masala and ginger.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tsp salt
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric
- ½ tsp ground coriander
- ¼ tsp cayenne pepper (optional, for heat)
- 1 can (15 oz) tomato sauce
- 1 tbsp tomato paste
- 1 tsp sugar
- ¾ cup canned coconut milk (full-fat)
- 2 tbsp unsalted butter
- Fresh cilantro, for garnish
- Cooked basmati rice or naan, for serving
Instructions
- Roast the Cauliflower: Preheat your oven to 425°F. Toss the cauliflower florets with olive oil and a pinch of salt on a large baking sheet. Spread them out evenly and roast for 25 to 30 minutes, or until the edges are crisp and golden. Roasting is what deepens the flavor, giving the cauliflower a satisfying, slightly charred bite.
- Build the Sauce Base: While the cauliflower roasts, heat a large skillet or Dutch oven over medium heat. Add a drizzle of olive oil and sauté the chopped onion until soft and lightly golden, about 5 to 6 minutes. Stir in the garlic and ginger, and cook for another minute until fragrant—this is where your kitchen really starts to smell amazing.
- Add the Spices: Sprinkle in the garam masala, cumin, turmeric, coriander, and cayenne if using. Stir the spices into the onion mixture and toast them for 30 seconds to release their aromas. This step is key to creating that signature butter cauliflower flavor.
- Stir in the Tomato Base: Add the tomato paste and tomato sauce, then stir in the sugar to balance the acidity. Let the mixture simmer gently for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Make It Creamy: Reduce the heat and stir in the coconut milk and butter, letting everything melt together into a creamy, fragrant sauce. Add the roasted cauliflower and toss to coat it in all that buttery goodness. Let it simmer for a few minutes so the cauliflower absorbs the flavors.
- Garnish and Serve: Sprinkle freshly chopped cilantro over the top and serve warm with basmati rice or naan. It’s rich, satisfying, and guaranteed to make your dinner table a happier place.
Notes
- This dish is perfect for vegetarian and vegan guests if you omit the butter or substitute with a plant-based alternative.
- For extra heat, increase the amount of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 30mg