Cauliflower Butter Masala [Phool Gobi Makhani]
Servings: servings
Cauliflower Butter Masala is a classic dish featuring roasted cauliflower florets tossed in a silky, spice-infused coconut and tomato sauce.
Equipment
Ingredients
The Rice
- 300 g basmati rice dry
- 450 ml water
- 2 green cardamom
- 1 anise star
The Marinade
- 2 cauliflower heads chopped into florets
- 200 ml coconut milk for marinade
- 30 ml lime juice
- 30 g fresh ginger finely chopped
The Roast
- 20 g cornstarch
- 1 tsp. salt
The Butter Sauce
- 45 g ghee
- 1 yellow onion diced
- 2 garlic cloves minced
- 200 ml coconut milk for sauce
- 2 tbsp. garam masala
- 2 tsp. curry powder
- 1 tsp. turmeric
- 400 g diced tomatoes
The Garnish
- fresh cilantro roughly chopped
Notes
Instructions
The Preparation
- Gather the ingredients. Clean and chop into florets the 2 cauliflower heads. Dice the 1 yellow onion. Mince 2 garlic cloves.
- Wash and prepare the 300 g basmati rice with 450 ml water using a rice cooker. Add 2 green cardamom (slightly crushed) and 1 anise star. It elevates the entire meal to restaurant-standard.Denis's Tip: Always rinse your rice under cold water until the water runs clear before adding the fresh water to the cooker. This removes excess starch so the rice doesn't get gummy. And do not forget to remove the cardamom and anise star before serving.
The Marinade
- Gather the ingredients. In a large mixing bowl, toss the 2 cauliflower heads florets with 200 ml coconut milk, 30 ml lime juice, and 30 g fresh ginger. Let it sit and marinate for at least 15 minutes.Denis's Tip: Even 15 minutes makes a big difference, but if you have extra time, let it go longer for maximum flavor absorption!
The Roasting
- Preheat your oven to 450°F (230°C) (or set your air fryer to 390°F). Drain the marinade from the cauliflower, but save the liquid in a separate cup.
- Toss the florets with 20 g cornstarch and half of the 1 tsp. salt until evenly coated.
- In a pan, spread the cauliflower on a parchment paper to prevent sticking. Bake for 7-10 minutes until golden and crispy. If using an air fryer, cook for 8-10 minutes, stirring halfway.Denis's Tip: The air fryer gives a slightly crispier texture, but the oven works beautifully too for those bigger batches!
The Butter Sauce
- In pan, over medium-high heat, add the 45 g ghee. Sauté the 1 yellow onion until soft, then add the 2 garlic cloves and cook for another minute until fragrant.
- Pour in the reserved marinade liquid, the second 200 ml coconut milk, 2 tbsp. garam masala, 2 tsp. curry powder, 1 tsp. turmeric, and 400 g diced tomatoes. Let it simmer for 5-7 minutes.
- Transfer the sauce to a food processor and blend until silky smooth. Return the sauce to the pan.
The Assembly
- Add the roasted cauliflower into the sauce and simmer for a few minutes so every floret soaks up the rich flavors.
The Serving
- Serve your Cauliflower Butter Masala [Phool Gobi Makhani] hot over rice. Garnish with fresh cilantro. Salt and pepper to taste.