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Butter Cauliflower Curry Recipe

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★★★★★

4.5 from 439 reviews

Butter Cauliflower is a flavorful Indian-inspired dish featuring tender cauliflower florets cooked in a rich, spiced tomato and cream sauce. This recipe blends aromatic spices like turmeric, garam masala, and cumin with a touch of lemon for brightness. The cauliflower is sautéed until charred and crisp-tender before being simmered in a luscious butter-tomato gravy, perfect served over fragrant basmati rice and garnished with fresh cilantro and creamy Greek yogurt.

Ingredients

Scale

Marinade for Cauliflower

  • 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

Cauliflower and Cooking Fat

  • 2 Tbsp. olive oil, divided
  • 1 medium head of cauliflower, cut into florets
  • 3 Tbsp. unsalted butter

Sauté Base and Sauce

  • 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)

Serving & Garnish

  • Basmati rice for serving
  • Fresh cilantro for garnish
  • Whole-milk Greek yogurt for garnish

Instructions

  1. Prepare the Marinade: In a large bowl, combine fresh lemon juice, corn starch, ground cumin, and half of the turmeric, garam masala, and salt. Mix well and set aside.
  2. Cook the Cauliflower Initially: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add cauliflower florets and cook while tossing occasionally until browned in spots and starting to soften, about 7 to 8 minutes.
  3. Marinate Cauliflower: Reduce heat to medium. Transfer the partially cooked cauliflower into the marinade bowl and toss to coat thoroughly with the spice mixture.
  4. Cook Cauliflower to Crisp-Tender: Return the coated cauliflower to the skillet and cook for another 7 to 8 minutes, allowing the florets to develop charred spots and become crisp-tender. Then transfer cauliflower to a separate bowl and set aside.
  5. Sauté Onions and Aromatics: In the same skillet, add remaining 1 tablespoon olive oil and the unsalted butter. Add finely chopped onions and cook over medium heat until translucent, about 8 minutes. Stir in minced garlic, grated ginger, and tomato paste and cook for 2 minutes until fragrant.
  6. Add Remaining Spices: Stir in the remaining turmeric, most of the garam masala (2 1/2 tsp), remaining salt, paprika, cinnamon, and optional cayenne pepper. Cook this spice mixture for 1 minute to release the aromas.
  7. Simmer the Sauce: Pour in tomato sauce and vegetable broth, then bring the mixture to a boil. Reduce heat to a simmer and stir in the heavy cream. Return the cooked cauliflower to the skillet and simmer uncovered for about 15 minutes until the sauce thickens nicely.
  8. Finish and Serve: Garnish the dish with fresh cilantro and serve over cooked basmati rice, adding a dollop of whole-milk Greek yogurt on top for creaminess and tang.

Notes

  • You can substitute heavy cream with full-fat canned coconut milk for a dairy-free alternative.
  • Adjust the cayenne pepper to control the heat level or omit for a milder dish.
  • Use fresh grated ginger for more vibrant flavor; ground ginger can be used as a substitute but will be less aromatic.
  • Serve immediately for best texture; leftover sauce can be stored refrigerated for up to 3 days.
  • Pair with basmati rice or naan to soak up the flavorful sauce.

Keywords: Butter Cauliflower, Indian cauliflower recipe, vegetarian Indian dish, spiced cauliflower, creamy cauliflower curry, garam masala recipe

Find it online: https://lieblingsmahlzeit.com/butter-cauliflower-curry-recipe/