Butter Cauliflower Bowls

As you know, if you read this post with my review of one of the newest books on cooking with cauliflower, I have lately been embracing cauliflower.

I am also a follower of the Damn Delicious blog because her recipes never fail me. Recently I found one for a cauliflower version of Indian Butter Chicken, one of my favorite dishes. I make mine in the slow cooker because it is so easy, and I shared that recipe with you here.

Because it is so cold and windy today I told myself I was going to stay in and experiment in the kitchen. So today I tried this recipe. Wow! It is not just good, it is super good! In fact, I could not believe how good it was. I mean, how many times do you find yourself making yummy sounds while eating a vegetable? When I ate this, I did. It got to be embarrassing.

What a wonderful vegetarian meal. I didn’t miss the chicken at all. If you do, substitute chicken for the cauliflower, or use both. I made a couple of changes in that I used chipotle chili powder to kick up the heat, and served mine with cilantro lime rice, because it adds additional flavor. If you’re interested in that, my recipe is below, if not, just use plain. 

Butter Cauliflower Bowls

from Damn Delicious

3 tablespoons unsalted butter

3 cloves garlic, minced

1 small onion, diced

1 T. freshly grated ginger

2 t. garam masala

1 t. chili powder

1 t. ground cumin

¼ cup tomato paste

1 (15-oz.) can tomato sauce

2 cups vegetable stock

Pinch Kosher salt, to taste

1 head Melissa’s Organic Cauliflower, cut into florets

½ cup heavy cream

¼ cup chopped fresh cilantro leaves

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 with rice.

Cilantro Rice

1/2 cup basmati rice, rinsed and drained

1 cup chicken stock

1 T. butter

Pinch of salt

1½ teaspoons fresh lime juice

¼ -1/3 cup chopped fresh cilantro

Place rice, stock, butter, and salt into small saucepan. (I spray mine with Pam to prevent sticking.) Bring to a boil, cover, reduce heat to low, and simmer until the rice is tender, about 17 minutes. Stir the lime juice and cilantro into the cooked rice just before serving. If you love cilantro like I do, feel free to add even more!

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If you like cauliflower like I do, then you will enjoy this spectacularly easy and delicious Roasted Cauliflower with Lemon Parsley Dressing. Even the kids will love it!

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