I love this recipe because it takes all the buttery, aromatic flavors of Indian cuisine and transforms them into a completely vegetarian dish. The cauliflower becomes golden and slightly crisp before simmering in the velvety sauce. Every bite delivers the perfect balance of spice, creaminess, and warmth. It’s easy to make, customizable, and a great way to bring restaurant-quality curry to the table at home.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 if needed) 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
I start by combining the lemon juice, corn starch, cumin, and ½ teaspoon each of turmeric, garam masala, and salt in a large bowl. I set it aside while I prepare the cauliflower.
In a large skillet over medium-high heat, I heat 1 tablespoon of the olive oil. I cook the cauliflower, tossing occasionally, until it’s browned in spots and starting to soften, about 7–8 minutes.
I reduce the heat to medium and transfer the cauliflower to the bowl with the corn starch mixture, tossing it to coat evenly.
I return the seasoned cauliflower to the skillet and cook for another 7–8 minutes, until it’s charred in places and crisp-tender. Then I transfer it to a bowl and set it aside.
In the same skillet, I add the remaining 1 tablespoon of oil and the butter. Once melted, I add the chopped onion and cook until translucent, about 8 minutes.
I stir in the garlic, ginger, and tomato paste, cooking for about 2 minutes until fragrant.
Next, I add the remaining ½ teaspoon turmeric, 2 ½ teaspoons garam masala, and 1 teaspoon salt, along with the paprika, cinnamon, and cayenne (if using). I cook for another minute to bloom the spices.
I pour in the tomato sauce and vegetable broth, bringing the mixture to a boil before reducing it to a simmer.
I stir in the heavy cream (or coconut milk) and return the cauliflower to the skillet. I let everything simmer uncovered for about 15 minutes, until the sauce thickens and coats the cauliflower beautifully.
I garnish with fresh cilantro and serve the Butter Cauliflower over basmati rice with a spoonful of Greek yogurt.
I sometimes add chickpeas to boost the protein and make it more filling.
For a vegan version, I use coconut milk instead of cream and vegan butter instead of dairy butter.
When I want a spicier dish, I increase the cayenne or add diced green chilies.
To make it heartier, I mix in roasted sweet potatoes or paneer cubes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, making it even more delicious the next day. To reheat, I warm it gently on the stove over low heat, adding a splash of broth or cream if the sauce thickens too much. It also freezes well for up to 2 months—just thaw overnight in the refrigerator before reheating.
FAQs
Can I make this dish vegan?
Yes, I use coconut milk and plant-based butter for a completely vegan version.
What can I serve with Butter Cauliflower?
I love serving it with basmati rice, naan, or even quinoa for a lighter option.
How can I make the sauce thicker?
I simmer it uncovered a bit longer or add a touch more corn starch dissolved in broth.
Is Butter Cauliflower spicy?
It’s mildly spiced, but I can adjust the heat by adding more cayenne or chili flakes.
Can I roast the cauliflower instead of pan-frying it?
Yes, I roast it at 425°F for about 25 minutes for a deeper, caramelized flavor.
Can I use frozen cauliflower?
Yes, but I thaw and pat it dry first so it doesn’t water down the sauce.
What’s the best substitute for garam masala?
I mix equal parts cumin, coriander, cardamom, and cinnamon if I don’t have any on hand.
How do I prevent the cream from curdling?
I reduce the heat to low before stirring in the cream and avoid boiling afterward.
Can I make this ahead of time?
Yes, it reheats beautifully and the flavors actually intensify overnight.
Can I add protein to this dish?
Absolutely—chickpeas, paneer, or even tofu are great additions for extra substance.
Conclusion
I find this Butter Cauliflower to be the perfect combination of rich, aromatic, and satisfying. The creamy tomato sauce clings to every tender floret, delivering all the flavors I love from traditional Butter Chicken in a meat-free version. It’s cozy, flavorful, and always a hit, whether I’m making it for myself or serving it to guests who can’t believe it’s all cauliflower.
Butter Cauliflower is a vegetarian twist on the classic Indian Butter Chicken. Tender roasted cauliflower simmers in a rich, spiced tomato cream sauce, creating a comforting and flavorful dish perfect for both weeknights and special occasions.
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
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 coconut milk)
Basmati rice, for serving
Fresh cilantro and whole-milk Greek yogurt, for garnish
Instructions
In a large bowl, combine lemon juice, corn starch, cumin, and ½ teaspoon each of turmeric, garam masala, and salt. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add cauliflower and cook, tossing occasionally, until browned and slightly softened, about 7–8 minutes.
Reduce heat to medium and transfer the cauliflower to the bowl with the corn starch mixture. Toss to coat evenly.
Return seasoned cauliflower to the skillet and cook another 7–8 minutes until charred and crisp-tender. Transfer to a bowl and set aside.
In the same skillet, add the remaining olive oil and butter. Once melted, add the chopped onion and cook until translucent, about 8 minutes.
Stir in garlic, ginger, and tomato paste; cook for 2 minutes until fragrant.
Add the remaining ½ teaspoon turmeric, 2 ½ teaspoons garam masala, and 1 teaspoon salt, along with paprika, cinnamon, and cayenne. Cook for 1 minute to bloom the spices.
Pour in tomato sauce and vegetable broth. Bring to a boil, then reduce to a simmer.
Stir in heavy cream or coconut milk, then return the cauliflower to the skillet. Simmer uncovered for about 15 minutes, until the sauce thickens and coats the cauliflower.
Garnish with fresh cilantro and serve over basmati rice with a spoonful of Greek yogurt.
Notes
For a vegan version, use coconut milk and vegan butter.
Roast cauliflower at 425°F for 25 minutes instead of pan-frying for deeper flavor.
Add chickpeas, paneer, or tofu for added protein.
Store leftovers up to 4 days or freeze for 2 months.
Reheat gently with a splash of broth or cream to maintain consistency.
