Butter Cauliflower Recipe

Why You’ll Love This Recipe

This Butter Cauliflower recipe is a delicious vegetarian take on the classic Indian Butter Chicken. It features tender cauliflower florets simmered in a creamy, spiced sauce, creating a rich, comforting dish. Perfect for a cozy weeknight dinner, it's a flavor-packed, hearty alternative to traditional meat-based curries. Serve it over basmati rice with a dollop of yogurt for a satisfying meal everyone will love.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 2 Tbsp. fresh lemon juice

• 2 tsp. corn starch

• ½ tsp. ground cumin

• 1 tsp. ground turmeric (divided)

• 3 tsp. garam masala (divided)

• 1 ½ tsp. salt (divided)

• 2 Tbsp. olive oil (divided)

• 1 medium head of cauliflower, cut into florets

• 3 Tbsp. unsalted butter

• 1 yellow onion, finely chopped

• 3 garlic cloves, minced

• 2 tsp. freshly grated ginger

• 2 Tbsp. tomato paste

• 1 tsp. paprika

• ¼ tsp. ground cinnamon

• Pinch of cayenne pepper (optional)

• 1 8-oz. can tomato sauce

• 2 cups vegetable broth

• ½ cup heavy cream (or full-fat coconut milk)

• Basmati rice for serving

• Fresh cilantro and whole-milk Greek yogurt for garnish

Directions

1. Combine lemon juice, corn starch, cumin, and ½ teaspoon each of turmeric, garam masala, and salt in a large bowl. Set aside.

2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook cauliflower, tossing occasionally, until browned and slightly softened, about 7-8 minutes. Reduce heat to medium, transfer cauliflower to the bowl with the corn starch mixture, and toss to coat.

3. Return cauliflower to the skillet and cook for an additional 7-8 minutes until charred in spots and crisp-tender. Transfer to a bowl.

4. Add remaining oil to the skillet and sauté onions, garlic, and ginger until fragrant. Stir in tomato paste, paprika, cinnamon, and cayenne, cooking for 2-3 minutes.

5. Pour in tomato sauce and vegetable broth, stirring to combine. Bring to a simmer, then add the cauliflower back into the sauce.

6. Stir in heavy cream and simmer for 10 minutes, allowing the sauce to thicken. Serve with basmati rice, Greek yogurt, and fresh cilantro.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 50 minutes

• Total Time: 1 hour 5 minutes

Variations

• For a vegan version, substitute heavy cream with coconut milk.

• Add chickpeas for a protein boost.

• For extra heat, increase the cayenne pepper or add fresh chilies.

• Serve with quinoa instead of rice for a gluten-free option.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the dish on the stove over low heat, adding a splash of water or broth if the sauce has thickened too much.

FAQs

Can I use frozen cauliflower for this recipe?

Yes, frozen cauliflower can be used, but be sure to thaw and pat it dry before cooking to ensure it crisps up properly.

Can I make this recipe spicier?

Yes, you can adjust the level of heat by adding more cayenne pepper or fresh chilies to the dish.

Is this dish gluten-free?

Yes, this Butter Cauliflower recipe is naturally gluten-free.

Can I use dairy-free cream for a vegan version?

Yes, full-fat coconut milk can be substituted for heavy cream for a dairy-free option.

Can I freeze Butter Cauliflower?

Yes, you can freeze the cooked Butter Cauliflower for up to 3 months. Let it cool before transferring to an airtight container.

Can I add protein to this dish?

Yes, adding chickpeas, tofu, or tempeh is a great way to boost the protein content.

How do I make the cauliflower crispy?

To get crispy cauliflower, sear it in a hot skillet and toss it in the corn starch mixture before cooking it further.

Can I use another vegetable instead of cauliflower?

While cauliflower works best for this recipe, you can experiment with broccoli or a mix of vegetables for variety.

What can I serve with this dish?

Serve with basmati rice, quinoa, or naan bread for a complete meal.

Can I adjust the spice levels in this dish?

Yes, feel free to adjust the spices to your liking, whether you want it milder or more fiery.

Conclusion

Butter Cauliflower is a flavorful, comforting dish that serves as a perfect vegetarian alternative to the popular Butter Chicken. With its rich, spiced sauce and tender cauliflower, it’s a family-friendly meal that’s easy to prepare and customizable. Whether you’re serving it with rice, quinoa, or adding a protein boost, this dish is sure to become a favorite in your kitchen.

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Butter Cauliflower Recipe

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This Butter Cauliflower recipe offers a delicious, vegetarian twist on the classic Butter Chicken. Featuring tender cauliflower florets simmered in a rich, creamy spiced sauce, it’s a perfect comfort dish for any weeknight dinner. This flavor-packed curry is easy to make and customizable for various dietary preferences. Serve with basmati rice and a dollop of Greek yogurt for a satisfying meal everyone will love.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

2 Tbsp fresh lemon juice

2 tsp corn starch

½ tsp ground cumin

1 tsp ground turmeric (divided)

3 tsp garam masala (divided)

1 ½ tsp salt (divided)

2 Tbsp olive oil (divided)

1 medium head of cauliflower, cut into florets

3 Tbsp unsalted butter

1 yellow onion, finely chopped

3 garlic cloves, minced

2 tsp freshly grated ginger

2 Tbsp tomato paste

1 tsp paprika

¼ tsp ground cinnamon

Pinch of cayenne pepper (optional)

1 8-oz can tomato sauce

2 cups vegetable broth

½ cup heavy cream (or full-fat coconut milk)

Basmati rice for serving

Fresh cilantro and whole-milk Greek yogurt for garnish

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Instructions

• Combine lemon juice, corn starch, cumin, ½ teaspoon turmeric, 1 ½ teaspoon garam masala, and salt in a large bowl. Set aside.

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cauliflower and cook, tossing occasionally, until browned and slightly softened (about 7-8 minutes). Reduce heat to medium, transfer cauliflower to the bowl with the corn starch mixture, and toss to coat.

• Return cauliflower to the skillet and cook for another 7-8 minutes until charred in spots and crisp-tender. Transfer to a bowl.

• Add remaining oil to the skillet. Sauté onions, garlic, and ginger until fragrant. Stir in tomato paste, paprika, cinnamon, and cayenne, cooking for 2-3 minutes.

• Pour in tomato sauce and vegetable broth. Stir to combine, then bring to a simmer. Add cauliflower back into the sauce.

• Stir in heavy cream and simmer for 10 minutes until the sauce thickens.

• Serve with basmati rice, Greek yogurt, and fresh cilantro.

Notes

• For a vegan version, substitute heavy cream with full-fat coconut milk.

• Add chickpeas for a protein boost.

• For extra heat, increase cayenne pepper or add fresh chilies.

• Quinoa can replace rice for a gluten-free option.