Winter means cauliflower everywhere. Tired of seeing it on your plate morning and night? There’s no reason to be annoyed every time cauliflower shows up. This humble vegetable can be turned into a dish so delicious that everyone will lick their fingers. And no, it doesn’t require complicated cooking. This butter garlic cauliflower is quick, simple, and packed with flavour.
Ingredients
Cauliflower: 1 medium-sized, cut into bite-sized florets
Butter: 3 tablespoons
Garlic: 2 tablespoons, finely chopped
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Black pepper powder: 1 teaspoon
Chilli flakes: ½ teaspoon
Oregano: ½ teaspoon (optional)
Fresh coriander leaves: 2 tablespoons, finely chopped
Salt: to taste
Refined oil: 1 tablespoon
Method
Start by lightly steaming the cauliflower. This helps reduce digestive issues and allows it to cook faster. Soak the florets in hot salted water and steam for 5–7 minutes until they are half-cooked. Drain well and keep aside.
Heat a frying pan and add refined oil along with 1 tablespoon of butter. Adding oil first prevents the butter from burning.
Add the cauliflower florets and fry on medium heat until they turn lightly golden. Remove and set aside.
In the same pan, add the remaining 2 tablespoons of butter. Once melted, add the chopped garlic and sauté gently until the raw smell disappears. Make sure the garlic does not brown too much, light golden is perfect.
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Return the fried cauliflower to the pan. Add salt, black pepper, chilli flakes and oregano. Toss well for 2–3 minutes so the butter and garlic coat the florets evenly. Avoid over-stirring with a spatula; tossing the pan works better.
Finish with chopped coriander leaves and take it off the heat.
Your butter garlic cauliflower is ready. Serve it with paratha or enjoy it as a starter—it works beautifully both ways.
