Butter Cauliflower

This recipe is a vegetarian version of the Campbell's Butter Chicken recipe, substituting cauliflower for the chicken.

Serves 4

1 whole cauliflower, cut into florets

1/3 cup butter chicken paste

3 tablespoons oil

1 onion, diced

2 cloves garlic, crushed

1.5 teaspoons garam masala

1 x 420g Campbells Condensed Tomato Soup

1/2 cup sultanas

1 tomato, chopped

200ml thickened cream

Toasted almond flakes, to garnish

Large saucepan

Baking dish

Preheat oven to 180oC
Place cauliflower florets in baking dish
Add 2 tablespoons of oil and stir to coat florets
Roast for 35-40 minutes until tender, turning florets once or twice
Meanwhile, heat remaining oil in a large saucepan. Add onion and garlic and cook for 1 minute
Add butter chicken paste and stir well to combine
Add tomato, sultanas, garam masala and soup. Bring to the boil, reduce heat and simmer for 15 minutes
Stir through cream until heated through
Place cooked cauliflower florets in a serving dish and pour butter sauce over
Garnish with toasted almond flakes and serve accompanied with steamed rice

Indian, curry, vegetarian

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