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–+ servings
Butter Cauliflower

Irresistibly Creamy Butter Cauliflower You’ll Want to Savor

Enjoy a creamy and flavorful Butter Cauliflower, a vegetarian twist on Butter Chicken that's sure to impress everyone at the table.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 stick Unsalted Butter Substitute with coconut oil for a dairy-free option.
  • 1 tablespoon Olive Oil Any neutral oil works well too.
  • 1 medium Yellow Onion Finely chopped for even cooking.
  • 4 cloves Garlic Minced for better distribution.
  • 1 tablespoon Freshly Grated Ginger Use ground ginger as a quick substitute.
  • 1 teaspoon Ground Cumin Can be swapped with ground coriander.
  • 1 teaspoon Ground Turmeric A key ingredient for authentic flavor.
  • 2 teaspoons Garam Masala Essential for authenticity.
  • 1 pinch Ground Cinnamon Just a pinch enhances the dish.
  • 1/4 teaspoon Cayenne Pepper Optional for added heat.
  • 1 teaspoon Paprika Smoked paprika can add depth.
  • 2 tablespoons Tomato Paste Deepens flavor and color.
  • 1 cup Canned Tomato Sauce Enhances richness.
  • 1 cup Vegetable Broth Can substitute with water.
  • 1/2 cup Heavy Cream Use full-fat coconut milk for dairy-free.
For the Cauliflower
  • 1 large Cauliflower Cut into florets for best texture.
  • 2 tablespoons Corn Starch Ensure to toss it with the cauliflower.
  • 2 tablespoons Fresh Lemon Juice Adds acidity to balance richness.
For Serving
  • 2 cups Basmati Rice Can swap with quinoa or your choice of grain.
  • 1/4 cup Fresh Cilantro Garnish for added freshness.
  • 1/2 cup Greek Yogurt A dollop for serving is delightful.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. Prepare cauliflower by cutting into even florets. Toss florets with lemon juice, corn starch, cumin, turmeric, garam masala, and salt in a bowl.
  2. Heat olive oil in a skillet over medium-high heat. Sauté cauliflower for 7-8 minutes until golden-brown. Transfer cauliflower back to bowl.
  3. In the same skillet, add olive oil and unsalted butter. Cook chopped onions for 8 minutes until translucent, then add garlic, ginger, and tomato paste. Cook for 2 minutes more.
  4. Add remaining turmeric, garam masala, salt, paprika, cinnamon, and cayenne pepper. Cook for an additional minute. Stir in canned tomato sauce and vegetable broth, bring to a simmer.
  5. Add heavy cream and gently fold in browned cauliflower. Simmer for 15 minutes until sauce thickens and cauliflower is tender.
  6. Serve Butter Cauliflower over basmati rice, garnished with cilantro and Greek yogurt.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 32gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 80mgCalcium: 100mgIron: 2mg

Notes

Ensure cauliflower florets are even for uniform cooking. For added flavor, consider roasting the cauliflower before adding it to the sauce.

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