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'Butter Chicken' Cauliflower with Yogurt Flatbread

Creamy, spicy sauce with roasted aromatic cauliflower florets turn into the best meal, served over basmati rice and with the easiest fluffy yogurt flatbreads on the side to sop up all the sauce!

Course Main Course
Cuisine Indian
Keyword butter chicken, cauliflower, yogurt flatbread
Prep Time 25 minutes
Cook Time 40 minutes
Servings 4

Ingredients

Butter Chicken Cauliflower

  • 1 medium to large head cauliflower cut into large bite size florets
  • 1/3 cup greek yogurt
  • 3 large cloves garlic minced
  • 1 1/2 tbsp fresh ginger minced or grated
  • kosher salt and black pepper
  • 2 tbsp extra virgin olive oil
  • 1 yellow onion sliced nose to tail into thin slices
  • 2 tsp garam masala
  • 1 tsp curry powder
  • 1 tsp crushed coriander seeds can use ground coriander instead
  • 1 tsp turmeric
  • 1 tsp cayenne pepper more or less to taste
  • 1/4 tsp ground cinnamon
  • 1/2 tsp chopped red chilli pepper seeded and deveined, or more if desired
  • 1 15 oz can chickpeas, drained and rinsed, optional
  • 6 tbsp tomato paste
  • 1/3 cup water
  • 1 large can of coconut milk well blended together
  • 3 tbsp tahini
  • 1/4 cup fresh cilantro roughly chopped, for garnish
  • Steamed Basmati rice for serving

Yogurt Flatbreads

  • 2 cups AP flour
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 2/3 cups Greek yogurt
  • 1 1/2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1 tbsp sesame seeds or a bit more

Instructions

Butter Chicken Cauliflower

  1. Preheat the broiler to high. Spray or spread a thin layer of olive oil over a baking sheet.

  2. Combine the cauliflower, greek yogurt, half of the chopped garlic, half of the grated ginger, and a tsp of salt in a large bowl. Let sit 10 minutes for the flavours to meld. Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to a rack set at the upper third of the oven, and broil for 5-8 minutes, until the cauliflower is just beginning to turn a lovely brown on the edges. You want some colour.
  3. While the cauliflower is roasting, heat the olive oil in a large skillet or braiser over medium heat. Add the onion and cook 5 minutes or just softening. Add the remaining garlic and ginger, and cook for another 5 minutes. Ensure that the garlic isn't charring by stirring regularly.

  4. Stir in the garam masala, curry powder, coriander, turmeric, cayenne, and cinnamon to coat the onions and aromatics well. Cook for about 1 minute till fragrant. Add the chopped chilli pepper and stir through. At this point you can also add the drained chickpeas, to sauté with the veggies and spices.

  5. Add the tomato paste and water and stir to to blend and coat the onion and seasonings. Add the coconut milk. Stir to combine, and bring the sauce to a gentle boil. There is no need to adjust the heat. Keep it at medium heat or else you will scorch the sauce.

  6. Cook for about 2 minutes to get the flavours blended. Stir in the tahini. If the sauce is too thick for your liking, thin with 1/3 to 1/2 cup stock or water. Add the cauliflower, stirring occasionally, until the sauce thickens slightly, about 5 minutes.

  7. Taste the sauce and season with salt and pepper accordingly. Start with about 1/2 tsp of each.
  8. Garnish with the chopped cilantro.
  9. Serve over rice with yogurt flatbread.

Yogurt Flatbreads

  1. Whisk the flour, baking powder and baking soda together in a large bowl.

  2. Add the yogurt and salt. Mix together to form a sticky dough. There is no need to knead this dough, that will make the dough too tough.

  3. Divide into 6 equal sized balls. On a well floured surface and with well floured hands, pat the roll out. You really need a lot of flour on hand. Finish by using a well floured rolling pint to roll each dough ball out into a thin circle about 10 inches in diameter. The size of the bread rolled out should fit inside the skillet you are using. If it is smaller than 10 inches, then divide the dough into more than 6 balls, and roll them to fit.

  4. Combine the olive oil and garlic powder in a small bowl.

  5. Heat a large cast iron skillet over medium heat for 10 minutes. There is no need to oil or butter the skillet. These are dry cooked.
  6. Add one circle of dough to the dry skillet and cook for about a minute until the bottom browns and bubbles appear. Flip and cook for an additional minute or so on the other side. As soon as you flip the bread, use a silicone brush to coat the surface with a thin layer of olive oil. Sprinkle some of the sesame seeds over the surface. Once browned on the second side, transfer to a plate.
  7. Repeat for the remaining dough circles.
  8. Store any leftover flatbreads in an airtight plastic container or plastic bag. These are easily reheated in the cast iron pan for just a few seconds per side. You can also use a toaster oven. Never use a microwave, it will turn the bread soggy.

Recipe Notes

The Yogurt Flatbread recipe is a riff on the one found here at Rock Recipes.

If you have leftovers and the sauce has thickened up overnight, just add a bit of water, milk or cream to it as you reheat it slowly over a low heat in a small pot.