Butter Cauliflower

Why You’ll Love This Recipe

I love how this dish combines the hearty texture of cauliflower with a velvety sauce that’s layered with warm spices. The flavors are bold yet balanced—earthy cumin, golden turmeric, garam masala, and a hint of cinnamon all come together with the richness of cream or coconut milk. It’s also flexible: I can keep it vegetarian, make it vegan, or even add chickpeas for more protein. Best of all, it’s comforting enough for a cozy night in but impressive enough to serve to guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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 (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 (or full-fat canned coconut milk)

• Basmati rice, for serving

• Fresh cilantro and whole-milk Greek yogurt, for garnish

Directions

1. In a large bowl, I mix the lemon juice, corn starch, cumin, and 1/2 tsp each of turmeric, garam masala, and salt. I set this aside.

2. I heat 1 Tbsp oil in a large skillet over medium-high heat and cook the cauliflower florets until browned in spots and just starting to soften, about 7–8 minutes.

3. I transfer the cauliflower to the lemon juice–corn starch mixture and toss to coat. Then I return it to the skillet and cook another 7–8 minutes until crisp-tender with charred edges. I set the cauliflower aside.

4. In the same skillet, I add the remaining oil and butter. I sauté the onion until translucent, about 8 minutes.

5. I stir in the garlic, ginger, and tomato paste, cooking for 2 minutes until fragrant.

6. I add the remaining turmeric, garam masala, and salt, plus paprika, cinnamon, and cayenne. I cook for 1 minute to toast the spices.

7. I pour in the tomato sauce and broth, bringing the mixture to a boil. I reduce it to a simmer, stir in the cream (or coconut milk), and return the cauliflower to the skillet.

8. I let everything simmer uncovered for about 15 minutes, until the sauce thickens and coats the cauliflower.

9. I serve it hot over basmati rice, garnished with cilantro and a dollop of yogurt.

Servings and timing

This recipe makes 4 servings.

• Prep time: 15 minutes

• Cook time: 50 minutes

• Total time: 1 hour 5 minutes

Variations

• Vegan version: I swap the butter for vegan butter or oil and use coconut milk instead of cream.

• Protein boost: I add chickpeas or cubed tofu along with the cauliflower.

• Extra veggies: Peas, spinach, or bell peppers stir in nicely during the last few minutes of cooking.

• Spicier version: I add extra cayenne or a chopped chili pepper for more heat.

• Nutty twist: A spoonful of ground cashews or almond butter stirred into the sauce makes it even creamier.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better as it sits. To reheat, I warm it gently on the stovetop with a splash of broth or water to loosen the sauce. It also freezes well for up to 2 months—just thaw overnight in the fridge and reheat before serving.

FAQs

Can I roast the cauliflower instead of pan-frying?

Yes, I sometimes roast the cauliflower at 425°F for 20–25 minutes until browned and tender. It saves stovetop time and adds extra flavor.

Can I use ground ginger instead of fresh?

Yes, I use 1/2 teaspoon ground ginger if I don’t have fresh on hand.

Can I make this dish ahead of time?

Definitely. I make the sauce and cauliflower up to a day in advance, then reheat gently on the stove before serving.

What type of rice goes best with this?

I prefer basmati rice for its fragrance, but jasmine or plain long-grain rice works too. It’s also great with naan for dipping.

Can I thicken the sauce more?

Yes, I simmer it uncovered longer or stir in an extra teaspoon of corn starch mixed with water for a thicker consistency.

Conclusion

Butter Cauliflower is a rich, cozy, and satisfying dish that delivers all the comfort of the classic butter chicken—without the meat. I love how the cauliflower soaks up the creamy, spiced sauce, making every bite flavorful and hearty. Whether I’m keeping it vegetarian, making it vegan, or customizing it with extra protein, this dish always turns out comforting, aromatic, and absolutely delicious.