Name: Butter Cauliflower Curry with Spiced Tomato Sauce and Coconut Cream Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian
Ingredients: 2 Tbsp. fresh lemon juice; 2 tsp. corn starch; 1/2 tsp. ground cumin; 1/2 tsp. ground turmeric; 1 1/2 tsp. salt (divided); 1/2 tsp. garam masala; 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); 1/2 tsp. ground turmeric (remaining); 2 1/2 tsp. garam masala (remaining); 1 tsp. salt (remaining); 1 8-oz. can tomato sauce; 2 cups vegetable broth; 1/2 cup heavy cream (can substitute full-fat canned coconut milk); Basmati rice for serving; Fresh cilantro for garnish; Whole-milk Greek yogurt for garnish

Jump to Recipe

Introduction

Butter Cauliflower is a rich, flavorful vegetarian dish that combines tender cauliflower florets with a creamy, spiced tomato sauce. Inspired by Indian cuisine, it’s perfect served over basmati rice and garnished with fresh cilantro and yogurt for a comforting meal.

A bowl of white rice forms the bottom layer, topped with a rich, orange-colored curry with visible cauliflower florets covered in thick, creamy sauce speckled with black pepper and herbs. Bright green cilantro leaves are scattered on top, adding a fresh color contrast. Two pieces of browned, slightly charred naan bread are placed leaning on the side of the bowl. The bowl is white and sits on a white marbled surface with a small white bowl of yogurt sauce and a small white bowl of cracked black pepper nearby. photo taken with an iphone --ar 4:5 --v 7

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
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

Instructions

Step 1: In a large bowl, combine lemon juice, corn starch, cumin, 1/2 teaspoon turmeric, 1/2 teaspoon garam masala, and 1/2 teaspoon salt. Set this mixture aside.
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 browned in places and beginning to soften, about 7 to 8 minutes.
Step 3: Reduce the heat to medium. Transfer the cauliflower to the bowl with the corn starch mixture and toss well to coat.
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.
Step 5: Add the remaining 1 tablespoon olive oil and butter to the skillet. Sauté the chopped onion until translucent, about 8 minutes.
Step 6: Stir in the minced garlic, grated ginger, and tomato paste. Cook for 2 minutes until fragrant.
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 release the spices’ aromas.
Step 8: Pour in the tomato sauce and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
Step 9: Stir in the heavy cream and return the cauliflower to the skillet. Simmer uncovered until the sauce thickens, about 15 minutes.
Step 10: Garnish with fresh cilantro and serve the butter cauliflower over basmati rice with a dollop of Greek yogurt on top.

Tips & Variations

For a vegan version, replace the butter with more olive oil and use coconut cream instead of heavy cream.
To add heat, increase the cayenne pepper or add a chopped green chili.
Roasting the cauliflower in the oven instead of pan-frying intensifies its flavor and adds crispiness.
Garnish with toasted cashews for a crunchy texture.

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 or in the microwave, stirring occasionally. If the sauce thickens too much when chilled, add a splash of water or broth when reheating to loosen it.

How to Serve

A white bowl filled with a base layer of fluffy white rice, topped with a thick layer of orange-colored cauliflower curry with visible cauliflower florets coated in a rich sauce. On top of the curry, there is a dollop of creamy white yogurt or cream, and fresh green cilantro leaves scattered around for garnish. A wedge of toasted, golden-brown flatbread is placed leaning inside the bowl, partially dipped in the curry. A blue and green patterned spoon is resting inside the bowl on the right side. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

Frozen cauliflower can be used, but it may release more water and become softer. If using frozen, thaw well and pat dry before cooking to avoid a watery sauce.

Is this dish spicy?

This recipe has a mild warmth from the garam masala and optional cayenne pepper. You can adjust the spice level to your taste by adding more or less cayenne.