Butter Cauliflower Curry Recipe

Introduction

Butter Cauliflower is a flavorful and comforting vegetarian dish inspired by classic Indian spices. Tender cauliflower florets are cooked in a rich, creamy tomato sauce with warming spices, making it perfect served over fluffy basmati rice.

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 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 (substitute full-fat canned coconut milk for vegan option)
• Basmati rice for serving
• Fresh cilantro and whole-milk Greek yogurt for garnish

Instructions

1. Step 1: In a large bowl, combine the 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 of olive oil in a large skillet over medium-high heat. Add the cauliflower florets and cook, tossing occasionally, until they are browned in places and beginning to soften, about 7 to 8 minutes.
3. Step 3: Reduce heat to medium and transfer the cauliflower to the bowl with the corn starch mixture. Toss well to coat the florets evenly.
4. Step 4: Return the seasoned cauliflower to the skillet and cook for another 7 to 8 minutes, until charred in spots and crisp-tender. Then transfer the cauliflower to a separate bowl.
5. Step 5: Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Add the chopped onion and cook, stirring occasionally, until translucent, about 8 minutes.
6. Step 6: Stir in the garlic, grated ginger, and tomato paste. Cook for 2 minutes until fragrant.
7. Step 7: Add the remaining 1/2 teaspoon turmeric, 2 1/2 teaspoons garam masala, 1 teaspoon salt, paprika, cinnamon, and cayenne pepper if using. Cook for 1 minute to toast the spices.
8. Step 8: Pour in the tomato sauce and vegetable broth. Bring the mixture to a boil, then reduce to a simmer.
9. Step 9: Stir in the heavy cream and return the cauliflower to the skillet. Let the mixture simmer uncovered until the sauce thickens, about 15 minutes.
10. Step 10: Garnish with fresh cilantro and serve the butter cauliflower over basmati rice with a dollop of Greek yogurt.

Tips & Variations

• For a vegan version, substitute butter with coconut oil and use full-fat canned coconut milk instead of heavy cream.
• To deepen the flavor, roast the cauliflower florets in the oven at 425°F for 20 minutes before adding them to the skillet.
• Add a pinch of smoked paprika for a subtle smoky twist.
• Fresh ginger adds brightness, but ground ginger can be used if fresh is unavailable.

Storage

Store leftover butter cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. Avoid microwaving directly as it may affect the texture.

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 does not include any wheat or gluten-containing ingredients.

What can I use instead of heavy cream?

You can substitute heavy cream with full-fat canned coconut milk for a dairy-free option, which also adds a subtle coconut flavor.

Butter Cauliflower Curry Recipe

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★★★★★

4.6 from 94 reviews

• Author: Harper
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Butter Cauliflower recipe offers a flavorful and aromatic Indian-inspired dish featuring tender cauliflower florets cooked in a rich and spiced tomato cream sauce. Perfectly balanced with warm spices, fresh ginger, garlic, and a hint of heat, it is served over fragrant basmati rice and garnished with fresh cilantro and Greek yogurt for a comforting and satisfying meal.

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Ingredients

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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)

Cooking

• 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)

To Serve

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

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Instructions

1. Prepare the Marinade: In a large bowl, combine the fresh lemon juice, corn starch, ground cumin, 1/2 teaspoon ground turmeric, 1/2 teaspoon garam masala, and 1/2 teaspoon salt. Mix well and set aside to coat the cauliflower later.
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 places and starting to soften, about 7 to 8 minutes.
3. Marinate and Cook Cauliflower: Reduce heat to medium. Transfer the cooked cauliflower to the bowl with the marinade mixture and toss until well coated. Return the cauliflower to the skillet and cook for another 7 to 8 minutes, stirring occasionally, until the florets develop charred spots and become crisp-tender. Then transfer the cauliflower to a bowl and set aside.
4. Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil and all the unsalted butter. Once melted, add the finely chopped onions. Cook over medium heat until the onions are translucent, about 8 minutes.
5. Add Garlic, Ginger, and Spices: Stir in the minced garlic, grated ginger, and tomato paste into the onions. Cook for 2 minutes until fragrant. Then add the remaining 1/2 teaspoon ground turmeric, 2 1/2 teaspoons garam masala, 1 teaspoon salt, paprika, ground cinnamon, and a pinch of cayenne pepper if using. Stir and cook for 1 minute to release the spices’ aromas.
6. Add Liquids and Simmer: Pour in the tomato sauce and vegetable broth. Bring the sauce mixture to a boil, then reduce heat to a simmer. Stir in the heavy cream and return the cooked cauliflower to the skillet.
7. Thicken the Sauce: Let the mixture simmer uncovered, stirring occasionally, until the sauce thickens nicely and the cauliflower is fully tender, about 15 minutes.
8. Serve: Garnish with fresh cilantro and serve hot over cooked basmati rice, topped with a dollop of whole-milk Greek yogurt for extra creaminess and tang.

Notes

• You can substitute heavy cream with full-fat canned coconut milk for a dairy-free version.
• Adjust the amount of cayenne pepper to control the heat level according to your preference.
• For vegetarian options, ensure the butter and yogurt used are suitable; use vegan butter and plant-based yogurt if desired.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
• Serve with naan or flatbread for a more filling meal.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: butter cauliflower, Indian cauliflower recipe, vegetarian Indian dish, spiced cauliflower, creamy cauliflower curry