Butter Cauliflower Curry Recipe

Introduction

Butter Cauliflower is a flavorful and comforting dish that brings together tender cauliflower florets in a rich, spiced tomato cream sauce. This satisfying vegetarian recipe pairs beautifully with basmati rice and is perfect for a cozy weeknight dinner or entertaining guests.

Ingredients

• 2 Tbsp. fresh lemon juice
• 2 tsp. corn starch
• 1/2 tsp. ground cumin
• 1 tsp. ground turmeric (divided)
• 3 tsp. garam masala (divided)
• 1 1/2 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 (sub ground ginger)
• 2 Tbsp. tomato paste
• 1 tsp. paprika
• 1/4 tsp. ground cinnamon
• Pinch of cayenne pepper (optional)
• 1 8-oz. can tomato sauce
• 2 cups vegetable broth
• 1/2 cup heavy cream (sub full-fat canned coconut milk)
• Basmati rice for serving
• Fresh cilantro and whole-milk Greek yogurt for garnish

Instructions

1. Step 1: In a large bowl, combine lemon juice, corn starch, ground cumin, 1/2 teaspoon turmeric, 1/2 teaspoon garam masala, and 1/2 teaspoon salt. Set the mixture aside.
2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add cauliflower florets and cook, tossing occasionally, until they brown in spots and start to soften, about 7 to 8 minutes. Reduce heat to medium, transfer cauliflower to the bowl with the corn starch mixture, and toss to coat evenly.
3. Step 3: Return the coated cauliflower to the skillet and continue cooking for another 7 to 8 minutes, until the cauliflower is charred in places and crisp-tender. Transfer cauliflower to a separate bowl.
4. Step 4: Add the remaining 1 tablespoon olive oil and butter to the skillet. Add finely chopped onions and cook until translucent, about 8 minutes.
5. Step 5: Stir in minced garlic, freshly grated ginger, and tomato paste. Cook for 2 minutes until fragrant.
6. Step 6: Add the remaining 1/2 teaspoon turmeric, 2 1/2 teaspoons garam masala, 1 teaspoon salt, paprika, ground cinnamon, and optional cayenne pepper. Cook for 1 minute to release the spices’ aromas.
7. Step 7: Pour in tomato sauce and vegetable broth, then bring the mixture to a boil. Reduce heat to a simmer, stir in the heavy cream, and return the cauliflower to the skillet.
8. Step 8: Allow the sauce to simmer uncovered until it thickens, about 15 minutes. Stir occasionally to prevent sticking.
9. Step 9: Garnish with fresh cilantro and serve the butter cauliflower over basmati rice with a dollop of whole-milk Greek yogurt.

Tips & Variations

• For a vegan version, substitute butter with coconut oil and use full-fat canned coconut milk instead of heavy cream.
• Roast the cauliflower in the oven for a different texture and deeper flavor before adding to the sauce.
• Adjust the cayenne pepper to control the heat level according to your preference.
• Fresh ginger is preferred for its bright flavor, but ground ginger can be used in a pinch.

Storage

Store any leftover butter cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the sauce has thickened too much. Avoid microwaving at high power to prevent curdling the cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes, this recipe is naturally gluten-free as it uses corn starch as a thickener and does not contain any wheat-based ingredients.

What can I use if I don’t have garam masala?

If you don’t have garam masala, you can substitute with a mix of ground coriander, cumin, cardamom, cinnamon, cloves, and black pepper to mimic the flavor.

Butter Cauliflower Curry Recipe

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★★★★★

4.9 from 69 reviews

This Butter Cauliflower recipe is a rich and flavorful Indian-inspired dish that features tender cauliflower florets cooked in a spiced tomato and cream sauce. The cauliflower is first browned and charred in a skillet to develop depth of flavor, then simmered in a fragrant sauce made with garlic, ginger, garam masala, turmeric, and other spices. Finished with butter and cream for a silky texture, this dish is perfect served over fluffy basmati rice and garnished with fresh cilantro and Greek yogurt for added freshness and creaminess.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cauliflower and Marinade

• 2 Tbsp. fresh lemon juice
• 2 tsp. corn starch
• 1/2 tsp. ground cumin
• 1 tsp. ground turmeric (divided)
• 3 tsp. garam masala (divided)
• 1 1/2 tsp. salt (divided)
• 2 Tbsp. olive oil (divided)
• 1 medium head of cauliflower (cut into florets)

Sauce and Seasoning

• 3 Tbsp. unsalted butter
• 1 yellow onion (finely chopped)
• 3 garlic cloves (minced)
• 2 tsp. freshly grated ginger (or ground ginger)
• 2 Tbsp. tomato paste
• 1 tsp. paprika
• 1/4 tsp. ground cinnamon
• Pinch of cayenne pepper (optional)
• 1 8-oz. can tomato sauce
• 2 cups vegetable broth
• 1/2 cup heavy cream (can substitute full-fat canned coconut milk)

To Serve

• Basmati rice
• Fresh cilantro
• Whole-milk Greek yogurt

Instructions

1. Prepare the Marinade: In a large bowl, combine fresh lemon juice, corn starch, ground cumin, 1/2 teaspoon each of turmeric, garam masala, and salt. Mix well and set aside. This mixture will be used to season the cauliflower and add flavor.
2. Brown the Cauliflower: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower florets and cook, tossing occasionally, until they are browned in spots and starting to soften, about 7 to 8 minutes. This step helps develop a caramelized flavor in the cauliflower.
3. Coat Cauliflower with Marinade: Reduce heat to medium. Transfer the browned cauliflower to the bowl with the marinade mixture and toss thoroughly to coat each floret. Then return the seasoned cauliflower to the skillet and continue cooking for another 7 to 8 minutes, allowing the florets to become charred in some areas and crisp-tender. Afterward, transfer the cauliflower to a separate bowl and set aside.
4. Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon olive oil and the unsalted butter. Add the finely chopped onion and cook over medium heat until translucent, about 8 minutes. This creates a flavorful base for the sauce.
5. Add Garlic, Ginger, and Tomato Paste: Stir in the minced garlic, freshly grated ginger, and tomato paste. Cook for 2 minutes until aromatic, stirring frequently to prevent sticking or burning.
6. Incorporate Spices: Add the remaining 1/2 teaspoon turmeric, 2 1/2 teaspoons garam masala, 1 teaspoon salt, paprika, ground cinnamon, and a pinch of cayenne pepper if using. Cook for 1 minute to release the spices’ fragrant oils and deepen the flavor.
7. Add Liquids and Simmer: Pour in the tomato sauce and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Stir in the heavy cream, followed by returning the cooked cauliflower to the skillet. Simmer uncovered until the sauce thickens and coats the cauliflower well, about 15 minutes. This slow simmer melds the flavors and softens the cauliflower to a perfect tenderness.
8. Serve: Garnish the finished Butter Cauliflower with fresh cilantro leaves and serve it hot over basmati rice. Add a dollop of whole-milk Greek yogurt on the side to balance the spices and add creamy richness.

Notes

• You can substitute heavy cream with full-fat canned coconut milk for a dairy-free version.
• If you prefer a spicier dish, increase the cayenne pepper or add chili powder.
• Use fresh ginger instead of ground ginger for more vibrant flavor.
• This dish pairs beautifully with basmati rice but can also be served with naan or other flatbreads.
• Make sure to brown the cauliflower well for the best flavor development.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Butter Cauliflower, Indian cauliflower recipe, cauliflower curry, vegetarian Indian dish, garam masala cauliflower, creamy cauliflower curry