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BUTTER CAULIFLOWER BOWLS

  • Total Time: 30 mins
  • Yield: 4

Ingredients

  • 1 cup basmati rice
  • 3 tablespoons unsalted butter
  • ¾ teaspoon GREENSFUD GARLIC POWDER
  • ½ medium sweet onion, diced
  • ½ tablespoon GREENSFUD DRIED GINGER POWDER
  • 2 teaspoons GREENSFUD GARAM MASALA
  • 1 teaspoon GREENSFUD CHILLY POWDER
  • 1 teaspoon ground GREENSFUD CUMIN
  • ¼ cup tomato paste
  • 1 can tomato sauce
  • 2 cups vegetable stock
  • GREENSFUD HIMALAYAN PINK SALT
  • GREENSFUD CRUSHED BLACK PEPPER
  • 1 head cauliflower, cut into florets
  • ½ cup heavy cream
  • ¼ cup chopped fresh cilantro leaves

 

Instructions

  1. Rice should be prepared in a large pot with 2 cups of water, following the directions on the package.
  2. Over medium heat, melt butter in a big stockpot or Dutch oven. Cook the onion and garlic together, stirring regularly for two to three minutes or until the onions are transparent.
  3. Ginger, garam masala, chilli powder, cumin and tomato paste should be stirred in for approximately a minute or until aromatic.
  4. Add the tomato sauce and vegetable stock after adjusting the seasoning with salt and pepper. Bring to a boil; lower heat and simmer, stirring periodically for about 5-7 minutes or until reduced and slightly thickened.
  5. Cauliflower is added and stirred for 8 to 10 minutes.
  6. For about a minute, stir in heavy cream until thoroughly cooked. Add the cilantro and season to taste with salt and pepper.
  7. Serve with rice right away.

 

 

  • Author: GREENSFUD
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: MAIN DISH
  • Cuisine: INDIAN

Keywords: Butter cauliflower bowls, Main dish, Indian cuisine

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