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Sense & Edibility's Curried Cauliflower

Vegetarian Curried Cauliflower with Steamed Basmati Rice

Course: dinner, Mains
Cuisine: Indian
Keyword: butter sauce, cauliflower, curry, vegetarian
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 414kcal
Author: Marta Rivera
Make this meal vegan by substituting the heavy cream and butter with coconut milk and oil.
Print Recipe

Ingredients

  • 2 tablespoons, divided Garam Masala Spice Blend
  • 2 teaspoons, divided ground turmeric
  • 1 teaspoon, divided chili powder
  • 2 tablespoons, separated vegetable oil
  • 1/2 cup (about 2 heads) garlic minced, divided
  • 1/4 cup (1 large root) ginger minced, divided
  • 1/4 cup pomegranate or cranberry juice
  • 1 large head cauliflower cut into florets (about 6 cups)
  • 1 cup (1 medium) red onion diced
  • 8 oz cherry tomatoes halved
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 2 tablespoons cilantro to garnish

For the Steamed Rice

  • 3 1/3 cup water
  • 1 tablespoon butter or oil, optional
  • 1 tsp kosher salt
  • 2 cups basmati rice

Instructions

Prepare the Roasted Cauliflower

  • Preheat your oven to 400°F.
    Line a sheet pan with aluminum foil.
  • In a small bowl, add the 1 tablespoon of the garam masala, 1 teaspoon of the ground turmeric, and 1/2 teaspoon of the chili powder. Stir well to create a spice blend.
    Set aside.
  • Heat 1 tablespoon of vegetable oil in a large pan over med-high heat.
    Add the 1 tablespoon, each, of the minced garlic and ginger, then sauté the aromatics until they are translucent, about 2-3 minutes.
  • Stir the dry spice blend into the sauteed aromatics and heat until fragrant, or for 1 minute.
    Add the pomegranate juice and bring to a simmer.
  • Remove the mixture from the stove and allow it to cool for 10 minutes.
    Add the cauliflower florets to a glass or metal bowl. Pour the cooled paste over the cauliflower and toss the cauliflower in the paste to coat it evenly.
  • Arrange the cauliflower onto the prepared sheet pan in a single layer.
    Roast the cauliflower for 20-25 minutes. Once done, remove from the oven and allow to cool for 20 minutes.

Prepare the Butter Sauce While the Cauliflower Cools

  • In a large pot, heat the remaining tablespoon of vegetable oil over medium-high heat.
    Add the red onion and the remaining garlic and ginger and sauté until translucent- about 3 minutes.
  • Stir in the cherry tomatoes and bring the mixture to a simmer: cooking for about 5 minutes.
    Use the back of your spoon to smash the cherry tomatoes and release their juice while the base cooks.
  • Add the remaining spices- the garam masala, turmeric, and chili powder- to the mixture in the pot and give it a quick stir.
    Bring the sauce to a simmer, then remove from the heat.
  • Carefully, transfer the mixture to a blender and blend until smooth- taking care to vent the lid of the blender to prevent an explosion.
    Return the blended sauce to the same pot you used to sauté.
  • Stir the heavy cream and butter into the sauce.
    Bring the sauce to a gentle simmer. Don't allow the mixture to boil as it will cause the cream to curdle.
  • Add the cooled, roasted cauliflower to the butter sauce in the pot and stir to coat it in the sauce completely.
    Allow the cauliflower to warm over low heat while you prepare the basmati rice.

Prepare the Basmati Rice

  • In a 4qt pot with a tight-fitting lid, bring the water, oil, and salt to a rapid boil over medium-high heat.
    Stir the basmati rice into the boiling water, then cover the pot.
  • Reduce the heat to low and steam for 20 minutes. Remove from the heat, and fluff the rice with a fork.
    Keep warm over low heat until ready to serve.

To Serve the Vegetarian Curried Cauliflower

  • Spoon the rice onto serving platters and top with the warmed cauliflower.
    Garnish with chopped cilantro and serve with toasted naan bread.

Notes

Vegan Option:

  •  replace the heavy cream with canned, unsweetened coconut cream.
  • replace the butter with a vegan butter or with coconut oil.

Nutrition

Calories: 414kcal | Carbohydrates: 54g | Protein: 7g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 52mg | Sodium: 363mg | Potassium: 545mg | Fiber: 4g | Sugar: 5g | Vitamin A: 898IU | Vitamin C: 49mg | Calcium: 92mg | Iron: 2mg