Description
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.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 7g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 30mg
