Butter Cauliflower
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 25 minutes
- Ghee or butter/oil
- 1 large onion, peeled and diced
- 4 coriander roots, rinsed well, chopped finely
- 2 cloves garlic, peeled and chopped
- 2 tablespoons finely grated ginger
- 1 tablespoon garam masala
- 2 teaspoons ground coriander seeds
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 440g/15.5ozs tin diced tomatoes
- 3 tablespoons tomato paste
- 1 cauliflower, trimmed and cut into florets
- 1 cup cream
- 80g/2.8ozs. butter
- Rice or naan to serve
Coriander roots (putting these up because sometimes they don't sell the roots with coriander in some countries, just use the stems in that case)
Step 1 - Heat 2 tablespoons of ghee, butter or oil in a large pot on medium to high heat. Add the onion, coriander roots, garlic and ginger into the pot and saute for a few minutes until soft. Add the spices (garam masala, coriander seed, cumin and cinnamon) and fry for a couple of minutes until fragrant. Add the tomatoes and tomato paste and cook for 10-15 minutes until tomatoes have reduced a bit.
Step 2 - Add the florets of cauliflower and cook until they become soft-they don't take as long as chicken and you don't want them super soft where they start to fall apart. Add in cream and butter and season with salt to taste.