Name: Butter Cauliflower
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Indian-Inspired
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 (or 1 tsp 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 coconut milk for vegan option); Cooked basmati rice, for serving; Fresh cilantro, for garnish; Whole-milk Greek yogurt, for serving (optional)

Butter Cauliflower

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This rich and creamy Butter Cauliflower is a vegetarian twist on the classic Indian butter chicken. Tender cauliflower is simmered in a spiced tomato cream sauce and served over rice for a cozy, flavorful dinner.

Author: Sarah
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings
Category: Dinner / Main Dish
Method: Stovetop
Cuisine: Indian-Inspired
Diet: Vegetarian

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 (or 1 tsp 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 coconut milk for vegan option)

Cooked basmati rice, for serving

Fresh cilantro, for garnish

Whole-milk Greek yogurt, for serving (optional)

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Instructions

Season Cauliflower:
In a large bowl, combine lemon juice, cornstarch, cumin, and 1/2 tsp each turmeric, garam masala, and salt.

Cook Cauliflower:
Heat 1 Tbsp oil in a large skillet over medium-high heat. Add cauliflower and cook 7–8 minutes, until browned and softened. Toss cauliflower with the spice mixture, then return to the skillet for another 7–8 minutes until charred and crisp-tender. Remove and set aside.

Make the Sauce Base:
Add remaining 1 Tbsp oil and butter to the skillet. Sauté onions until translucent, ~8 minutes. Stir in garlic, ginger, and tomato paste; cook 2 minutes.

Add Spices & Tomato Sauce:
Stir in remaining turmeric (1/2 tsp), garam masala (2 1/2 tsp), and salt (1 tsp), along with paprika, cinnamon, and cayenne. Cook 1 minute. Add tomato sauce and vegetable broth. Bring to a boil, then reduce to simmer.

Finish the Curry:
Stir in cream (or coconut milk). Add cauliflower back to skillet. Simmer uncovered 15 minutes until sauce thickens.

Serve:
Garnish with cilantro. Serve over rice with a dollop of yogurt, if desired.

Notes

Nutrition info excludes rice.

Add chickpeas for more protein.

For a vegan version: use coconut milk instead of cream and omit yogurt or use dairy-free yogurt.

Serve with naan for a heartier meal.

Find it online: https://allrecipesmade.com/butter-cauliflower/