If you love Indian-inspired flavors but want something lighter and entirely plant-based, Butter Cauliflower is about to become your new comfort food obsession. Imagine tender roasted cauliflower florets swimming in a silky, spiced tomato cream sauce—rich, mellow, and full of bold aromas. It’s everything cozy about the classic “butter” curry style, but with a veggie twist that’s both vibrant and satisfying.
Why You’ll Love This Recipe
- Big, Bold Flavor: Every bite brims with the warmth of garam masala, the golden hue of turmeric, and the richness of creamy tomato sauce.
- Vegetarian Twist on a Classic: This Butter Cauliflower gives you all the lusciousness of its chicken counterpart, but keeps things veggie-centric and lighter.
- Weeknight-Friendly: Everything comes together in a single skillet and can be ready in just over an hour—without needing any exotic equipment.
- Customizable & Comforting: Whether you prefer it spicy, rich with coconut milk, or loaded with extra veggies, you can make this recipe your own.
Ingredients You’ll Need
Part of the magic in Butter Cauliflower comes from how a handful of pantry spices and humble vegetables transform into something that feels like a special treat. Every ingredient adds its own dimension—think heat, depth, or creaminess—so you really don’t want to skip these essentials!
- Fresh lemon juice: Adds bright acidity and helps the seasonings cling to the cauliflower florets.
- Corn starch: Lightly coats the cauliflower, making it extra crispy during the roasting step and helping thicken the sauce.
- Ground cumin, turmeric, and garam masala: These pantry-friendly spices are the backbone of classic butter sauces, each bringing earthy, spicy, or warming notes.
- Salt: Season both the cauliflower and sauce at different stages for maximum flavor.
- Olive oil: Essential for getting a lovely golden brown edge on the cauliflower as it cooks.
- Cauliflower: The star ingredient! Choose a firm, fresh head with tight florets for best texture.
- Unsalted butter: Key for that signature “butteriness” in the sauce and for sautéing the aromatics.
- Yellow onion, garlic, and ginger: This trio forms the aromatic base of the curry, making it fragrant and flavorful from the very first stir.
- Tomato paste and tomato sauce: Create tangy, rich depth and give the sauce its vibrant red color.
- Paprika, cinnamon, and optional cayenne: Add subtle smokiness and a gentle kick—perfect for blending into the velvety sauce.
- Vegetable broth: Helps build body and rounds out all the flavors.
- Heavy cream (or coconut milk): Swirls everything together into a silky finish, keeping the curry luxuriously rich.
- Basmati rice: The classic, fluffy base for mopping up all that sauce.
- Fresh cilantro and whole-milk Greek yogurt: For that unbeatable combination of fresh, cool, and creamy garnish at the very end.
Variations
The beauty of Butter Cauliflower is just how easy it is to wiggle the ingredients around, depending on what you have or what you’re craving. Whether you need it dairy-free, want to pack in more protein, or just want to ramp up the veggies, there’s no shortage of ways to make it your own!
- Dairy-Free Option: Swap the heavy cream for full-fat canned coconut milk to keep things vegan and add extra richness.
- Extra Protein Boost: Toss in a can of drained chickpeas along with the cauliflower for a heartier meal and added texture.
- More Veggies: Stir in a handful of fresh spinach, sliced bell peppers, or green peas during the last 10 minutes of simmering for color and nutrients.
- Heat Level Control: Adjust the amount of cayenne or add a little chili powder if you love an extra kick—or skip altogether for a milder family-friendly version.
How to Make Butter Cauliflower
Step 1: Season & Sear the Cauliflower
You’ll start by tossing your beautiful cauliflower florets in a zippy lemon juice mixture with corn starch and bold spices. This is what gives every bite that irresistible outer crisp. Sear them in some olive oil until golden and just beginning to soften—the edges should look a little charred, but still hold their bite!
Step 2: Build the Aromatic Base
Add more olive oil and butter right into the skillet (don’t wipe it out—the leftovers from the cauliflower only add more flavor!). Sauté your diced onion until translucent, then stir in garlic, freshly grated ginger, and tomato paste for a couple of minutes until everything smells crazy good. Those ingredients will be the heart of your sauce.
Step 3: Toast Spices & Build the Sauce
Sprinkle in the rest of your ground spices, paprika, cinnamon, and a pinch of cayenne. Let them cook briefly—they’ll bloom and turn ultra-fragrant. Pour in the tomato sauce and veggie broth, bringing it all to a gentle simmer so the flavors meld beautifully.
Step 4: Simmer and Serve
Swirl in your cream (or coconut milk for that dairy-free touch) and nestle the cauliflower back into the pan. Let everything bubble away, uncovered, until the sauce thickens luxuriously and the cauliflower is gorgeously tender—this takes about 15 minutes. Spoon over fluffy basmati rice, finish with a cloud of yogurt and plenty of fresh cilantro, and enjoy your feast!
Pro Tips for Making Butter Cauliflower
- Maximize Cauliflower Browning: For gorgeous color and flavor, don’t overcrowd the skillet—cook the florets in a single layer so they really sear, not steam.
- Spice Timing Matters: Toasting the spices in oil for just 30-60 seconds before adding liquids makes all the difference in unlocking their full aroma.
- Sauce Thickness Control: If your Butter Cauliflower looks a little thin before serving, simmer it for a few extra minutes, uncovered, to help it reduce and intensify.
- Creamy Finish, Your Way: Dairy cream gives a luxuriously thick texture, but coconut milk adds beautiful sweetness and depth—try both and see which you love best.
How to Serve Butter Cauliflower
Garnishes
The right garnish turns your Butter Cauliflower from delicious to utterly irresistible! A big sprinkle of fresh cilantro delivers brightness that cuts through the rich sauce, while a dollop of creamy Greek yogurt (or a swirl of coconut yogurt for vegans) brings cooling tang to each bite.
Side Dishes
Fluffy basmati rice is the classic companion—its delicate grains soak up the savory, spiced sauce perfectly. If you feel like mixing things up, serve Butter Cauliflower alongside homemade naan or toasted pita, some roasted chickpeas, or a simple cucumber salad for crunch and freshness.
Creative Ways to Present
Serve Butter Cauliflower family-style in a big shallow bowl for that cozy, dig-right-in feeling, or plate it individually for a restaurant-style look with a spoonful of sauce poured artistically over steamed rice. You could even stuff it into warm naan wraps with pickled onions and a sprinkle of pomegranate seeds for a fun, vibrant twist!
Make Ahead and Storage
Storing Leftovers
Once cooled, stash any leftover Butter Cauliflower in an airtight container in the fridge—it’ll happily keep for up to 4 days. The flavors just keep getting better, so you might even find yourself sneaking tastes straight from the fridge!
Freezing
Butter Cauliflower freezes beautifully. Let it cool fully, then portion into freezer-safe containers. It’ll keep for up to 2 months—perfect for quick meals on busy nights. Just keep in mind the sauce may separate very slightly when thawed but will come back together once reheated.
Reheating
Reheat gently on the stovetop over medium-low, stirring now and then and adding a splash of broth or water if the sauce looks thick. For smaller amounts, the microwave on medium power works just fine too—just cover to keep the cauliflower tender, not dried out.
FAQs
-
Can I make Butter Cauliflower ahead of time?
Absolutely! This dish is perfect for prepping in advance. The flavors develop even more after a night in the fridge, so you can make it a day ahead and reheat gently when ready to serve.
-
Is Butter Cauliflower vegan?
It can be! Just swap the heavy cream for canned coconut milk and use plant-based butter and yogurt for the garnish. You’ll still get that lush, creamy sauce and all the comforting flavors.
-
How spicy is Butter Cauliflower?
The heat is super customizable—a pinch of cayenne adds a gentle warmth, but you can skip it entirely if you prefer mild, or bump it up for extra zing. The core flavor is rich and aromatic, not overwhelmingly spicy.
-
Can I use frozen cauliflower florets?
Yes! If using frozen, don’t thaw first—instead add them straight to the hot skillet and cook just a bit longer to ensure they brown and get tender. The texture will be a touch softer but still delicious.
Final Thoughts
Butter Cauliflower is more than just a meatless dinner—it’s pure comfort, a little adventure for your taste buds, and a perfect way to gather everyone at the table. Grab your skillet, follow your nose, and let this gorgeous, flavor-packed dish bring a little warmth and brightness to your next meal. You’re going to love it!
Print
Butter Cauliflower Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
This Butter Cauliflower recipe is a creamy and flavorful take on traditional cauliflower dishes. The combination of spices and a rich sauce makes it a comforting and satisfying vegetarian meal.
Ingredients
For the Cauliflower:
- 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
For the Sauce:
- 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
For Serving:
- Basmati rice for serving
- Fresh cilantro and whole-milk Greek yogurt for garnish
Instructions
- Prepare the Cauliflower: Combine lemon juice, corn starch, cumin, and 1/2 tsp each of turmeric, garam masala, and salt in a large bowl. Set aside.
- Cook the Cauliflower: Heat 1 Tbsp of the oil in a large skillet over medium-high. Cook cauliflower until browned and beginning to soften. Toss in the corn starch mixture and cook until charred and tender. Transfer cauliflower to a bowl.
- Make the Sauce: In the same skillet, add remaining oil and butter. Cook onions until translucent, then add garlic, ginger, and tomato paste. Stir in spices and add tomato sauce and broth. Simmer, then stir in cream and return cauliflower to the skillet.
- Serve: Simmer until the sauce thickens. Garnish with cilantro and yogurt, and serve over rice.
Notes
- Nutrition information does not include rice.
- Serve with chickpeas for added protein.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 65mg
