Name: Butter Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 medium head of cauliflower (cut into florets); 3 tablespoons unsalted butter; 1 yellow onion (finely chopped); 3 garlic cloves (minced); 2 tablespoons tomato paste; 1 can (8 oz) tomato sauce; 2 cups vegetable broth; ½ cup heavy cream (or coconut milk); 2 Tbsp fresh lemon juice; 2 tsp corn starch; ½ tsp ground cumin; 1 tsp ground turmeric (divided); 3 tsp garam masala (divided); 1 ½ tsp salt (divided); 2 Tbsp olive oil (divided); 2 tsp freshly grated ginger (or ground ginger); 1 tsp paprika; ¼ tsp ground cinnamon; Pinch of cayenne pepper (optional); Basmati rice for serving; Fresh cilantro for garnish; Whole-milk Greek yogurt for serving

Description

Butter Cauliflower is a delicious vegetarian alternative to the classic Indian Butter Chicken. This dish features tender cauliflower florets simmered in a creamy, spiced tomato sauce that’s rich in flavor and texture. Perfect for family dinners or entertaining guests, Butter Cauliflower is a comforting meal that pairs beautifully with fluffy basmati rice or warm naan bread. With its vibrant spices and creamy consistency, this dish is sure to impress everyone at your table, whether it’s a cozy weeknight or a festive gathering.

Ingredients

Scale

1 medium head of cauliflower (cut into florets)
3 tablespoons unsalted butter
1 yellow onion (finely chopped)
3 garlic cloves (minced)
2 tablespoons tomato paste
1 can (8 oz) tomato sauce
2 cups vegetable broth
½ cup heavy cream (or coconut milk)
2 Tbsp fresh lemon juice
2 tsp corn starch
½ tsp ground cumin
1 tsp ground turmeric (divided)
3 tsp garam masala (divided)
1 ½ tsp salt (divided)
2 Tbsp olive oil (divided)
2 tsp freshly grated ginger (or ground ginger)
1 tsp paprika
¼ tsp ground cinnamon
Pinch of cayenne pepper (optional)
Basmati rice for serving
Fresh cilantro for garnish
Whole-milk Greek yogurt for serving

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Instructions

Prepare the cauliflower by mixing lemon juice, corn starch, and spices in a bowl. Sauté cauliflower in olive oil until browned and crisp-tender.
In the same skillet, melt butter and sauté onions until translucent. Add garlic and ginger; cook briefly.
Stir in the remaining spices and tomato paste; combine well.
Pour in tomato sauce and vegetable broth; bring to a boil. Reduce heat, add cream (or coconut milk), and return cooked cauliflower to skillet.
Simmer uncovered for about 15 minutes until the sauce thickens. Serve garnished with cilantro over basmati rice.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Sautéing
Cuisine: Indian

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 6g
Sodium: 720mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 7g
Cholesterol: 40mg