Butter Cauliflower

Why Make This Recipe

Butter Cauliflower is a delightful vegetarian dish that brings together vibrant flavors and a creamy texture. It is not only easy to make but also offers a satisfying meal that can please everyone at the dinner table. The combination of spices and the richness of butter creates a comforting dish perfect for any occasion.

How to Make Butter Cauliflower

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

Directions

1. In a large bowl, mix the lemon juice, corn starch, cumin, and 1/2 tsp each of turmeric, garam masala, and salt. Set it aside.
2. Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Add the cauliflower and cook for about 7 to 8 minutes, stirring occasionally, until it starts to brown and soften.
3. Lower the heat to medium, transfer the cauliflower to the bowl with the corn starch mixture, and toss to coat. Return the cauliflower to the skillet and cook for another 7 to 8 minutes, until it is charred in spots and crisp-tender. Then, transfer it to a bowl.
4. In the same skillet, add the remaining 1 Tbsp of oil and butter. Add the chopped onion and cook until it becomes translucent, around 8 minutes.
5. Stir in the garlic, ginger, and tomato paste, and cook for 2 more minutes until fragrant.
6. Add the remaining 1/2 tsp turmeric, 2 1/2 tsp garam masala, and 1 tsp salt, along with the paprika, cinnamon, and optional cayenne pepper. Cook for 1 minute.
7. Pour in the tomato sauce and vegetable broth, bringing the mixture to a boil. Then, reduce the heat to a simmer, stir in the cream, and return the cauliflower to the skillet. Let it simmer uncovered for about 15 minutes until the sauce thickens.
8. Garnish with fresh cilantro and serve over Basmati rice with a dollop of yogurt.

How to Serve Butter Cauliflower

Serve Butter Cauliflower hot over a fluffy bed of Basmati rice. Top it off with fresh cilantro and a spoonful of whole-milk Greek yogurt for extra creaminess. This dish makes a great centerpiece for a meal, and it’s perfect for sharing.

How to Store Butter Cauliflower

To store Butter Cauliflower, let it cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3 days. If you want to keep it longer, consider freezing it in an airtight container for up to 2 months. Reheat it on the stovetop or in the microwave before serving.

Tips to Make Butter Cauliflower

• For added texture, try roasting the cauliflower instead of cooking it in a skillet.
• Adjust the level of spice by adding more or less cayenne pepper.
• You can substitute heavy cream with coconut milk for a dairy-free version that still tastes rich and flavorful.

Variation

For a different twist, add some cooked chickpeas or spinach to the dish for extra nutrition and color. You can also try different vegetables like broccoli or bell peppers.

FAQs

1. Can I use frozen cauliflower instead of fresh?
   Yes, you can use frozen cauliflower. Just thaw it and drain any excess moisture before using.

2. Is Butter Cauliflower spicy?
   The spice level is mild, but you can adjust the cayenne pepper to make it hotter or leave it out for a completely mild dish.

3. Can I make this recipe vegan?
   Yes! Substitute the unsalted butter with vegan butter and use coconut milk instead of heavy cream for a vegan version.

Butter Cauliflower

A delightful vegetarian dish featuring cauliflower in a creamy, spiced sauce, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course, Vegetarian

Cuisine: Indian

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Cauliflower

• 1 medium head medium head of cauliflower (cut into florets)
• 2 Tbsp olive oil (divided) divided between cooking steps
• 2 Tbsp unsalted butter

For the Spice Mixture

• 2 Tbsp fresh lemon juice adds brightness
• 2 tsp corn starch for thickening
• 1/2 tsp ground cumin
• 1 tsp ground turmeric (divided) divided in steps
• 3 tsp garam masala (divided) divided in steps
• 1 1/2 tsp salt (divided) divided in steps
• 1 tsp paprika
• 1/4 tsp ground cinnamon
• pinch cayenne pepper (optional) adjust spice level

For the Sauce

• 1 8-oz. can tomato sauce
• 2 cups vegetable broth
• 1/2 cup heavy cream (sub full-fat canned coconut milk) dairy-free alternative

For Serving

• to taste Basmati rice for serving
• to taste Fresh cilantro for garnish
• to taste whole-milk Greek yogurt for garnish

Method

 

Preparation

1. In a large bowl, mix the lemon juice, corn starch, cumin, and 1/2 tsp each of turmeric, garam masala, and salt. Set it aside.

Cooking Cauliflower

1. Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Add the cauliflower and cook for about 7 to 8 minutes, stirring occasionally, until it starts to brown and soften.
2. Lower the heat to medium, transfer the cauliflower to the bowl with the corn starch mixture, and toss to coat.
3. Return the cauliflower to the skillet and cook for another 7 to 8 minutes, until it is charred in spots and crisp-tender. Then, transfer it to a bowl.

Making the Sauce

1. In the same skillet, add the remaining 1 Tbsp of oil and butter. Add the chopped onion and cook until it becomes translucent, around 8 minutes.
2. Stir in the garlic, ginger, and tomato paste, and cook for 2 more minutes until fragrant.
3. Add the remaining 1/2 tsp turmeric, 2 1/2 tsp garam masala, and 1 tsp salt, along with the paprika, cinnamon, and optional cayenne pepper. Cook for 1 minute.
4. Pour in the tomato sauce and vegetable broth, bringing the mixture to a boil.
5. Reduce the heat to a simmer, stir in the cream, and return the cauliflower to the skillet. Let it simmer uncovered for about 15 minutes until the sauce thickens.

Serving

1. Garnish with fresh cilantro and serve over Basmati rice with a dollop of yogurt.

Notes

To store, let it cool completely before transferring to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat before serving. For added texture, try roasting the cauliflower instead of cooking it in a skillet. Adjust spice level with cayenne. Vegan options available by substituting butter and cream.