Equipment
Ingredients
Vegetables
- 1360 g cauliflower, cut into small florets
- 5 g ginger, freshly grated
- 9 g chives, freshly chopped
Spiced Butter
- 60 g unsalted butter
- 1 g turmeric
- cayenne pepper
- black pepper
- nutmeg
- cloves
Seasoning
- salt
- 15 ml lime juice, fresh
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 99 kcal
- Protein
- 3 g
- Carbohydrates
- 9 g
- Fat
- 7 g
- Fiber
- 4 g
- Sugar
- 3 g
- Sodium
- 157 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 16 mg
- Potassium
- 524 mg
- Calcium
- 42 mg
- Iron
- 0.8 mg
- Magnesium
- 27 mg
- Phosphorus
- 79 mg
- Zinc
- 0.5 mg
- Vitamin A
- 55 mcg
- Vitamin C
- 83 mg
- Vitamin E
- 0.3 mg
- Vitamin K
- 30 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.11 mg
- Niacin
- 0.9 mg
- Folate
- 99 mcg
- Water
- 161 g
Sources: USDA FoodData Central
Method
Cut the cauliflower into small, uniform florets using a paring knife.
Bring a large pot of salted water to a boil. Cook cauliflower in batches for 1 to 2 minutes until tender but firm.
Drain the florets and pat them completely dry with kitchen towels, then let them cool.
Melt the butter in a small saucepan over low heat.
Stir the turmeric, cayenne, black pepper, nutmeg, cloves, and grated ginger into the melted butter.
Place the cooled cauliflower in a large bowl, season with salt, and toss with the spiced butter until coated.
Transfer the mixture to an oven-proof serving dish.
Heat the cauliflower in a preheated oven at 200°C (400°F) for 10 minutes.
Garnish with fresh chives and lime juice immediately before serving.
Chef's Notes
- Ensure the cauliflower is cut into very small florets to maximize the surface area for the curry butter to coat.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a 175°C (350°F) oven for 10 minutes or until warmed through.
Troubleshooting
Soggy cauliflower
Cause: Florets were overboiled or not dried sufficiently before adding butter.
Fix: Increase oven time by 5 minutes to help evaporate excess moisture, though texture will remain soft.
Prevention: Strictly adhere to the 2-minute boil time and ensure florets are bone-dry using kitchen towels.
Cultural Context
While cauliflower is a global vegetable, this preparation draws inspiration from Indian cuisine's rich spice traditions. The use of turmeric, ginger, and warming spices like cloves and nutmeg in the butter is reminiscent of masalas and aromatic infusions common in many Indian dishes, often served as a flavorful side to a larger meal.
