Name: Butter Cauliflower Curry with Spiced Tomato Sauce and Coconut Cream Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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); 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; Fresh cilantro; Whole-milk Greek yogurt

Introduction

Butter Cauliflower is a flavorful vegetarian dish inspired by classic Indian spices and creamy tomato sauce. This comforting recipe features tender cauliflower florets cooked in a rich, spiced butter sauce that pairs perfectly with basmati rice. It’s a satisfying meal that’s easy to prepare and sure to impress.

Two white bowls each hold a layered dish starting with a base of fluffy white rice, topped with bright orange-brown curried cauliflower pieces covered in a thick sauce. On top, there are fresh green cilantro leaves scattered around for garnish, and a dollop of white yogurt or cream in the center of the curry. Each bowl has two pieces of toasted flatbread placed on the side, showing browned spots from grilling. A dark-handled spoon rests inside one of the bowls. The bowls and small amount of food are set on a white marbled surface, with a partial view of additional curry in a pan nearby and a white bowl with more yogurt on the side. 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 (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

Instructions

Step 1: In a large bowl, combine the lemon juice, corn starch, cumin, and half of the turmeric, garam masala, and 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 develop brown spots and start to soften, about 7 to 8 minutes.

Step 3: Reduce heat to medium. Transfer the cauliflower to the bowl with the lemon-corn starch mixture and toss well to coat the florets evenly.

Step 4: Return the seasoned cauliflower to the skillet and cook for another 7 to 8 minutes, stirring occasionally, until the florets are charred in spots and crisp-tender. Remove the cauliflower from the skillet and set aside in a bowl.

Step 5: Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Sauté the chopped onion until it becomes translucent, about 8 minutes.

Step 6: Stir in the minced garlic, grated ginger, and tomato paste. Cook for 2 minutes, stirring frequently, until fragrant.

Step 7: Add the remaining turmeric, garam masala, salt, paprika, cinnamon, and cayenne pepper (if using). Cook for about 1 minute to toast the spices.

Step 8: Pour in the tomato sauce and vegetable broth, bringing the mixture to a boil. Then reduce to a simmer.

Step 9: Stir in the heavy cream and add the cooked cauliflower back into 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, topped with a dollop of Greek yogurt.

Tips & Variations

For a vegan option, substitute butter with coconut oil and use canned coconut milk instead of heavy cream.

Adding a pinch of cayenne pepper gives a subtle heat, but feel free to omit or adjust to your taste.

Roast the cauliflower in the oven at 425°F (220°C) for a slightly different texture and flavor before adding it to the sauce.

Serve with warm naan or flatbread for a more substantial meal.

FAQs

Can I use other types of cauliflower?

Yes, you can use pre-cut cauliflower florets or even frozen cauliflower in a pinch, but fresh cauliflower will yield the best texture and flavor.

Is this dish spicy?

The recipe is mildly spiced with aromatic Indian spices and a small optional pinch of cayenne pepper. You can adjust the cayenne to increase or reduce the heat according to your preference.