TasteToronto | Fresh Butter "Chicken" Cauliflower

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Fresh Butter "Chicken" Cauliflower

Easy

Fresh Butter "Chicken" Cauliflower

Maddy Goldberg

Maddy Goldberg

Fresh Butter "Chicken" Cauliflower

Method

Fresh Butter "Chicken" Cauliflower 5 Steps

  • Step 1

    Preheat oven to 425 degrees Fahrenheit.

  • Step 2

    Bring a large pot of salted water to boil. Wash cauliflower and remove large part of stem while keeping the whole cauliflower intact. Blanch in boiling water for 5 minutes. Remove with slotted spoon and keep the water (for tomatoes). Place cauliflower on parchment lined baking tray, drizzle 1/4 cup olive oil and generously season with salt. Roast in oven for 45 minutes or until tender. Leave the oven on. 

  • Step 3

    Make the sauces while the cauliflower roasts. In a food processor, blend all ingredients for basil puree, adding 1 tablespoon of oil at a time until it is smooth. Set aside. Peel tomatoes by cutting a shallow x on the bottom side of the tomatoes. Blanch in boiling water for 30 seconds then remove. Peel skin starting from the x. Remove the stem and dice tomatoes.

  • Step 4

    Over medium heat, sauté garlic and ginger in olive oil for 2-3 minutes. Add cumin and garam masala and toast for another 1-2 minutes. Add diced tomatoes and cook for 15-25 minutes or until tomatoes have mostly broken down and the flavours have come together. Blend (or hand blend) until smooth and return to sauté pan. Add 35% cream and season with salt. Set aside until cauliflower is ready. 

  • Step 5

    Generously cover the cauliflower with butter chicken sauce, chopped scallion and red onion. Return to oven and bake for 5-10 minutes or until sauce forms a bit of a crust. Remove from oven and garnish with basil puree and serve hot. 

Tags:

Cooking At Home

Toronto Recipes

Fresh Butter "Chicken" Cauliflower

Easy

Fresh Butter "Chicken" Cauliflower

Maddy Goldberg

Maddy Goldberg

Fresh Butter "Chicken" Cauliflower

Yields:

Serves 4

Prep Time:

0 hours 15 mins

Cook Time:

0 hours 45 mins

5.0

Rate This Recipe

Indian

Main Dishes

Ingredients

Sauce

  • 2 large tomatoes

  • 1 garlic clove, finely diced

  • 1 teaspoon garlic, minced

  • 2 teaspoons garam masala

  • 1 teaspoon cumin

  • 1/2 teaspoon salt

  • 4 tablespoons 35% cream

Basil Puree

  • 1/2 cup basil, picked

  • 1-3 tablespoons olive oil

Cauliflower

  • 1 large head of cauliflower

  • 1/4 cup olive oil

  • Salt

  • 1/4 cup scallion, thinly sliced (optional garnish)

  • 1/4 cup red onion, diced (optional garnish)

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Method

Fresh Butter "Chicken" Cauliflower 5 Steps

  • Step 1

    Preheat oven to 425 degrees Fahrenheit.

  • Step 2

    Bring a large pot of salted water to boil. Wash cauliflower and remove large part of stem while keeping the whole cauliflower intact. Blanch in boiling water for 5 minutes. Remove with slotted spoon and keep the water (for tomatoes). Place cauliflower on parchment lined baking tray, drizzle 1/4 cup olive oil and generously season with salt. Roast in oven for 45 minutes or until tender. Leave the oven on. 

  • Step 3

    Make the sauces while the cauliflower roasts. In a food processor, blend all ingredients for basil puree, adding 1 tablespoon of oil at a time until it is smooth. Set aside. Peel tomatoes by cutting a shallow x on the bottom side of the tomatoes. Blanch in boiling water for 30 seconds then remove. Peel skin starting from the x. Remove the stem and dice tomatoes.

  • Step 4

    Over medium heat, sauté garlic and ginger in olive oil for 2-3 minutes. Add cumin and garam masala and toast for another 1-2 minutes. Add diced tomatoes and cook for 15-25 minutes or until tomatoes have mostly broken down and the flavours have come together. Blend (or hand blend) until smooth and return to sauté pan. Add 35% cream and season with salt. Set aside until cauliflower is ready. 

  • Step 5

    Generously cover the cauliflower with butter chicken sauce, chopped scallion and red onion. Return to oven and bake for 5-10 minutes or until sauce forms a bit of a crust. Remove from oven and garnish with basil puree and serve hot. 

Tags:

Cooking At Home

Toronto Recipes

Fresh Butter "Chicken" Cauliflower