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Butter Cauliflower – A Vegetarian Twist on a Classic Indian Comfort Dish

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Ingredients Equipment Method Notes

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

Equipment

  • Cutting board and sharp knife
  • Large skillet or Dutch oven
  • Baking sheet (for roasting cauliflower)
  • Wooden spoon or spatula
  • Mixing bowls
  • Sauce whisk

Method
 

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.

                  Notes

                  🧊 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.