Friday, February 1, 2019

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
¼ cup tomato paste
1 (15-oz.) can tomato sauce
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!

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!

This post contains affiliate links.


Debbie - Mountain Mama said...

That looks delicious, Pattie!! I made butter chicken for the first time recently in my instant pot, wow was it good!

kitty@ Kitty's Kozy Kitchen said...

Hi Pattie! I've made Butter Chicken in my Instant Pot and my son loved it. This cauliflower version sounds absolutely heavenly! I have all the ingredients except the cauliflower. Happy weekend to you!

Linda said...

I like Damn Delicious also. She's kind of no-nonsense and gets to the recipe fairly quickly. And her food always looks irresistible (kind of like yours!)
I'm ashamed to say I've still not bought any garam masala, nor have I ever had butter chicken. This cauliflower dish may be the impetus to get me going. I did click on your link to it on Amazon and it is much cheaper than I thought it would be.
Had to laugh at you embarrassing yourself with yummy sounds. ;)

Pattie @ Olla-Podrida said...

Linda, if you like Indian food, then you would like both of these dishes. I had really never had Indian food until I married Jim, and now I love it. If you have a Penzey’s near you, you might consider getting Garam Masala in a small container so as not to waste any if you don’t like it. I really thought the cauliflower version was better than my slow cooker chicken version. I think when I make this again, I might add chicken as well. I had this a number of days running, and added fresh peas with the cauliflower and it was fantastic!