Butter Cauliflower Curry with Spiced Tomato Sauce and Coconut Cream Recipe
Butter Cauliflower is a flavorful and aromatic Indian-inspired dish featuring tender cauliflower florets simmered in a rich and creamy spiced tomato sauce. This vibrant recipe combines fragrant spices, tangy tomato, and a touch of butter to create a comforting vegetarian main course, perfect served over fluffy basmati rice and garnished with fresh cilantro and Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Scale
Marinade
- 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)
For Sautéing and Sauce
- 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)
To Serve
- Basmati rice
- Fresh cilantro
- Whole-milk Greek yogurt
Instructions
- Prepare the marinade: In a large bowl, combine fresh lemon juice, corn starch, ground cumin, 1/2 teaspoon ground turmeric, 1 1/2 teaspoons divided garam masala, and 1/2 teaspoon salt. Mix well and set aside to use for seasoning the cauliflower.
- Cook the cauliflower: 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 beginning to soften, about 7 to 8 minutes. Then reduce the heat to medium, transfer the cauliflower to the marinade mixture, and toss to coat thoroughly.
- Sauté cauliflower again: Return the seasoned cauliflower to the skillet and cook for another 7 to 8 minutes, allowing the florets to char a bit and become crisp-tender. Once done, transfer cauliflower to a bowl and set aside.
- Sauté aromatics and build the sauce: In the same skillet, add the remaining 1 tablespoon of olive oil and the unsalted butter. Add chopped onions and cook over medium heat until translucent, about 8 minutes. Stir in minced garlic, grated ginger, and tomato paste; cook for 2 minutes until fragrant.
- Add spices and liquids: Add the remaining 1/2 teaspoon turmeric, 2 1/2 teaspoons garam masala, 1 teaspoon salt, paprika, ground cinnamon, and cayenne pepper (if using). Cook the spice mixture for 1 minute to bloom the flavors. Then pour in the tomato sauce and vegetable broth and bring to a boil.
- Simmer the curry: Reduce the heat to a simmer and stir in the heavy cream (or coconut milk). Return the sautéed cauliflower to the skillet. Let the mixture simmer uncovered, stirring occasionally, until the sauce thickens and the cauliflower is tender, about 15 minutes.
- Serve: Garnish the butter cauliflower with fresh cilantro. Serve hot over cooked basmati rice and add a dollop of whole-milk Greek yogurt for creaminess and balance.
Notes
- For a vegan version, substitute the butter with additional olive oil and use coconut cream instead of heavy cream.
- Corn starch in the marinade helps the spices stick and thickens the sauce slightly.
- Adjust the cayenne pepper to your preferred heat level or omit for a milder dish.
- Freshly grated ginger provides better flavor than ground ginger but substitute if needed.
- Serve immediately for best texture, but leftovers can be refrigerated for up to 3 days and reheated gently.
Keywords: butter cauliflower, Indian vegetarian recipe, creamy cauliflower curry, garam masala cauliflower, spiced vegetable main dish
