Description
Simple, creamy, and full of warm spices, this butter cauliflower dish transforms humble florets into a rich, savory side or light main.
Ingredients
Scale
- 1 head cauliflower
- 4 tablespoons butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt to taste
- Pepper to taste
- Chopped cilantro for garnish
Instructions
- Cut the cauliflower into florets. Chop the onion and mince the garlic. Pat the florets dry.
- Melt the butter in a large skillet over medium heat. Sauté the onion until translucent, then add the garlic and cook for another minute.
- Stir in the cauliflower florets and sauté for about 5 minutes until slightly golden. Add the heavy cream, cumin, turmeric, salt, and pepper. Bring to a simmer and cover, cooking for 15–20 minutes until tender.
- Remove the lid and adjust seasoning as needed. Garnish with chopped cilantro before serving.
Notes
Serve over rice or with warm naan. Refrigerate leftovers for up to 3–4 days or freeze for up to 2 months. Reheat gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 350mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3.5g
- Protein: 4.5g
- Cholesterol: 100mg