🎉 Introduction
If you love the flavors of butter chicken but want a lighter, plant-based option, this Butter Cauliflower will become a new favorite. Tender roasted cauliflower is simmered in a velvety tomato-cream sauce infused with garlic, ginger, and warming spices like garam masala, paprika, and turmeric.
It’s hearty enough to serve as a main dish and pairs beautifully with basmati rice or naan bread. Creamy, comforting, and full of bold flavors, this dish makes vegetarian cooking feel indulgent and exciting.
🧰 Equipment Needed
- Cutting board and sharp knife
- Large skillet or Dutch oven
- Baking sheet (for roasting cauliflower)
- Wooden spoon or spatula
- Mixing bowls
- Sauce whisk
🛒 Ingredients
Vegetables & Aromatics
- 1 medium head cauliflower, cut into florets
- 3 garlic cloves, minced
- 2 tsp fresh ginger, grated
- 1 yellow onion, finely diced
Sauce Base
- 2 tbsp tomato paste
- 1 (8 oz) can tomato sauce
- 2 cups vegetable broth
- 2 tbsp fresh lemon juice
Spices
- 3 tsp garam masala
- 1 tsp paprika
- 1 tsp turmeric, ground
- ½ tsp cumin, ground
- ¼ tsp cinnamon, ground
- 1 pinch cayenne pepper (adjust to taste)
- 1 ½ tsp salt
Creamy Finish
- 3 tbsp unsalted butter
- ½ cup heavy cream
- 2 tsp cornstarch (mixed with 2 tbsp water, for thickening if needed)
Garnish & Serving
- Fresh cilantro
- Whole-milk Greek yogurt (optional topping)
- Basmati rice (for serving)
Oils
- 2 tbsp olive oil
👩🍳 Directions
Step 1: Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tbsp olive oil, salt, and paprika. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.
Step 2: While cauliflower roasts, heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Add onion, garlic, and ginger. Sauté for 4–5 minutes until softened and fragrant.
Step 3: Stir in tomato paste, garam masala, turmeric, cumin, cinnamon, cayenne, and paprika. Cook for 1–2 minutes to bloom spices.
Step 4: Add tomato sauce, vegetable broth, and lemon juice. Stir well, then bring to a simmer. Cook for 10 minutes until sauce thickens slightly.
Step 5: Stir in heavy cream and remaining 1 tbsp butter. Simmer for 5 minutes until velvety. If you prefer a thicker sauce, whisk in cornstarch slurry.
Step 6: Add roasted cauliflower to the sauce. Stir to coat and simmer for 3–4 minutes so flavors meld.
Step 7: Taste and adjust seasoning with more salt, cayenne, or lemon juice as desired.
Step 8: Garnish with cilantro and a dollop of Greek yogurt if desired. Serve hot with basmati rice.
🍽️ Servings & Timing
- Servings: 4 portions
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
🧊 Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm gently on the stovetop with a splash of broth or cream to restore consistency.
🥄 Variations
- Vegan Version: Replace butter with vegan butter and heavy cream with coconut cream.
- Extra Protein: Add chickpeas, lentils, or paneer cubes.
- Nutty Twist: Stir in 2 tbsp cashew cream for extra richness.
- Low-Carb: Serve with cauliflower rice instead of basmati.
- Spicy Style: Increase cayenne or add fresh chopped chilies.
❓ 10 FAQs
1. Can I use frozen cauliflower?
Yes, roast directly from frozen, adding 5–7 minutes to cook time.
2. Do I need to roast the cauliflower first?
Roasting deepens flavor, but you can simmer raw florets directly in the sauce.
3. Can I make this vegan?
Yes, use coconut cream and vegan butter.
4. Is this dish spicy?
Mild as written, but you can adjust cayenne for more heat.
5. Can I blend the sauce?
Yes, for a smoother texture, use an immersion blender before adding cream.
6. Can I substitute the heavy cream?
Half-and-half or cashew cream work well.
7. Does this taste like butter chicken?
Yes, it’s a vegetarian-inspired twist with the same creamy, spiced flavors.
8. Can I meal prep this?
Yes, it reheats beautifully and works great for weekly lunches.
9. What sides go well with it?
Naan, basmati rice, or a simple cucumber salad.
10. Can I use fresh tomatoes instead of tomato sauce?
Yes, puree fresh tomatoes and simmer longer to reduce.
🏁 Conclusion
This Butter Cauliflower is the perfect balance of comfort and flavor—a creamy, spiced dish that turns a humble vegetable into the star of dinner. With roasted cauliflower, aromatic spices, and a luscious tomato-cream sauce, it’s a vegetarian meal that even meat-lovers will adore. Serve it with basmati rice or naan for the ultimate cozy dinner.
Butter Cauliflower – A Vegetarian Twist on a Classic Indian Comfort Dish
Ingredients
Equipment
Method
Notes
Yes, roast directly from frozen, adding 5–7 minutes to cook time. 2. Do I need to roast the cauliflower first?
Roasting deepens flavor, but you can simmer raw florets directly in the sauce. 3. Can I make this vegan?
Yes, use coconut cream and vegan butter. 4. Is this dish spicy?
Mild as written, but you can adjust cayenne for more heat. 5. Can I blend the sauce?
Yes, for a smoother texture, use an immersion blender before adding cream. 6. Can I substitute the heavy cream?
Half-and-half or cashew cream work well. 7. Does this taste like butter chicken?
Yes, it’s a vegetarian-inspired twist with the same creamy, spiced flavors. 8. Can I meal prep this?
Yes, it reheats beautifully and works great for weekly lunches. 9. What sides go well with it?
Naan, basmati rice, or a simple cucumber salad. 10. Can I use fresh tomatoes instead of tomato sauce?
Yes, puree fresh tomatoes and simmer longer to reduce. 🏁 Conclusion This Butter Cauliflower is the perfect balance of comfort and flavor—a creamy, spiced dish that turns a humble vegetable into the star of dinner. With roasted cauliflower, aromatic spices, and a luscious tomato-cream sauce, it’s a vegetarian meal that even meat-lovers will adore. Serve it with basmati rice or naan for the ultimate cozy dinner.
