Butter Cauliflower by @fitgreenmind

25 min
Medium

2 servings

🥬

1 small head

Cauliflower

🫒

15 ml

Oil

💧

150 ml

Water

🛢️

1 tbsp

Oil

🍅

30 ml

Tomato Paste

🟤

5 ml

Cumin

🌶️

5 ml

Garam Masala

🫑

5 ml

Paprika Powder

🌿

2.5 ml

Ground Coriander

🧄

2.5 ml

Garlic Powder

🧂

1.5 g

Salt

🥥

250 g

Coconut Yoghurt

🍋

30 ml

Lemon Juice

🍬

0.5 g

Sugar

🥥

Coconut Flakes

Preparation Steps

  1. Step 1/9

    Remove the leaves and tough base from 1 small cauliflower, then cut it into 4 equal quarters.

    cauliflower
    🔪chef's knife
    🪵cutting board

  2. Step 2/9

    Heat 1 tbsp neutral cooking oil in a large frying pan over medium-high heat, then place the cauliflower quarters cut-side down in the pan.

    neutral cooking oil
    cauliflower
    🍳large frying pan
    🥄measuring spoons

  3. Step 3/9

    Fry the cauliflower on each side until deeply charred and golden brown, turning carefully with tongs or a spatula.

    cauliflower
    🍳large frying pan

  4. Step 4/9

    Pour 150 ml water into the pan around the cauliflower, then cover the pan with a lid.

    water
    cauliflower
    🍳large frying pan
    🥘pan lid
    🫗measuring jug

  5. Step 5/9

    Cook the covered cauliflower over medium heat for 10 to 15 minutes, until a knife slides easily into the thickest stem.

    cauliflower
    🍳large frying pan
    🥘pan lid
    🔪chef's knife

  6. Step 6/9

    Add 250 g unsweetened coconut yogurt, 2 tbsp tomato paste, 1 tbsp oil, 1 tsp ground cumin, 1 tsp garam masala, 1 tsp paprika powder, 1/2 tsp ground coriander, and 1/2 tsp garlic powder to a mixing bowl.

    unsweetened coconut yogurt
    tomato paste
    neutral cooking oil
    ground cumin
    garam masala
    paprika powder
    ground coriander
    garlic powder
    🥣mixing bowl
    🥄measuring spoons

  7. Step 7/9

    Add the juice of 1 small lemon, a pinch of sugar, and salt to taste to the sauce mixture, then whisk until smooth and creamy.

    lemon juice
    sugar
    salt
    🥣mixing bowl
    🥄whisk
    🍋citrus juicer

  8. Step 8/9

    Place the tender charred cauliflower on 2 serving plates, then spoon the creamy butter masala sauce over and around it.

    cauliflower
    unsweetened coconut yogurt
    tomato paste
    🍳large frying pan
    🥣mixing bowl

  9. Step 9/9

    Sprinkle toasted coconut flakes over the cauliflower, then serve immediately while warm.

    toasted coconut flakes

Composition

Ingredients

Types

Vegetables, Liquids, Condiments, Herbs and Spices, Seasonings, Fruits, Sweeteners

Ingredients

Cauliflower, Oil, Water, Tomato paste, Cumin, Garam masala, Paprika powder, Ground coriander, Garlic powder, Salt, Coconut yoghurt, Lemon juice, Sugar, Coconut flakes

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Gluten-Free, Plant-Based

Calories

310 kcal

Macro nutrients

Protein: 7g, Total Fat: 20g, Saturated Fat: 13g, Carbohydrates: 29g, Fiber: 8g, Sugars: 11g

Nutritional Information

Minerals

Potassium: 620mg, Calcium: 95mg, Iron: 3.2mg, Sodium: 350mg

Vitamins

Vitamin C: 105mg, Vitamin K: 28mcg, Folate: 85mcg, Vitamin B6: 0.35mg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, large frying pan, pan lid, mixing bowl, whisk, measuring spoons, measuring jug, citrus juicer

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Vegetable Dish

Occasions

Weeknight Dinner, Lunch, Vegan Month

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Indian-Inspired, Fusion

Geographic

Germany, Europe

Various

Aspect

Texture

Tender, Creamy, Charred, Silky, Chewy

Flavors

Savory, Tangy, Warmly Spiced, Smoky, Mildly Sweet, Creamy, Citrusy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Store cauliflower and sauce separately for best texture,Reheat cauliflower in a frying pan), freezer : 1 month (Freeze cooked cauliflower separately from sauce,Thaw overnight in the refrigerator,Whisk sauce after thawing if it separates)