Name: Butter Cauliflower Curry 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 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 as substitute); 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 (can substitute full-fat canned coconut milk); Basmati rice for serving; Fresh cilantro for garnish; Whole-milk Greek yogurt for garnish

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Introduction

Butter Cauliflower is a flavorful vegetarian dish that combines tender cauliflower florets with a rich, spiced tomato and cream sauce. This comforting recipe pairs perfectly with basmati rice and is garnished with fresh cilantro and creamy Greek yogurt for an added touch of freshness.

The image shows two white bowls filled with white rice as the bottom layer, topped with a thick orange curry sauce with cauliflower florets. Each bowl has two pieces of brown, toasted flatbread placed on the right side, resting on the rice and curry. Fresh green cilantro leaves are scattered on top of the curry and rice. A dollop of white cream or yogurt is in the middle of the curry in each bowl. A fork with a blue-green handle rests inside the top bowl. The bowls sit on a white marbled surface with a small round white bowl of yogurt near the top-left corner. 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 (substitute ground ginger if needed)
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 a dairy-free option)
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, ground 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 they are browned in spots and starting 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 evenly.
Step 4: Return the coated cauliflower to the skillet and cook for another 7 to 8 minutes until the florets develop a charred appearance and are crisp-tender. Remove the cauliflower from the skillet and place it in a bowl.
Step 5: Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Cook the finely chopped onions 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 toast the spices.
Step 8: Pour in the tomato sauce and vegetable broth, bringing the mixture to a boil.
Step 9: Reduce the heat to a simmer and stir in the heavy cream. Return the cauliflower to the skillet and simmer uncovered until the sauce thickens, about 15 minutes.
Step 10: Garnish with fresh cilantro and serve over basmati rice with a dollop of Greek yogurt for added creaminess.

Tips & Variations

For a vegan version, substitute the butter with a plant-based alternative and use full-fat coconut milk instead of heavy cream.
Adding a pinch of cayenne pepper gives the dish a subtle heat, but you can omit it for a milder flavor.
Roasting the cauliflower before adding it to the sauce enhances its natural sweetness and adds depth of flavor.
Serve with warm naan bread or over quinoa as an alternative to rice.

Storage

Store leftover butter cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally and adding a splash of water or broth if the sauce has thickened too much.

How to Serve

The dish is served in a round white bowl filled with a base layer of white rice, visible at the bottom and edges. On top of the rice, there is a thick, orange-brown curry with chunks of cauliflower coated in the sauce, giving a slightly textured and saucy look. Fresh green cilantro leaves are scattered on top, adding a pop of color. Resting on the right side of the bowl are two pieces of lightly browned naan bread with charred spots. The bowl sits on a white marbled surface. Nearby, a small brown dish contains crushed black pepper, and a part of another similar bowl with the same curry and cilantro garnish is visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free. Just be sure to check that your vegetable broth and tomato sauce don’t contain any hidden gluten additives.

Can I prepare this recipe ahead of time?

Absolutely. You can cook the cauliflower and sauce ahead, then refrigerate. Reheat gently when ready to serve, adding the finishing touches like cilantro and yogurt just before serving.