Butter Cauliflower Curry with Spiced Tomato Sauce and Coconut Cream Recipe

Introduction

Butter Cauliflower is a rich and flavorful vegetarian dish that combines tender cauliflower with aromatic spices and a creamy tomato sauce. Perfectly spiced and satisfying, it makes a great main course when served over fluffy basmati rice.

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 (substitute 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 for dairy-free)
• Basmati rice for serving
• Fresh cilantro and whole-milk Greek yogurt for garnish

Instructions

1. Step 1: In a large bowl, combine lemon juice, corn starch, cumin, and 1/2 teaspoon each of turmeric, garam masala, and salt. Set the mixture aside.
2. Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower florets, cooking and tossing occasionally until they brown in places and start to soften, about 7 to 8 minutes.
3. Step 3: Reduce the heat to medium. Transfer the cauliflower to the bowl with the corn starch mixture and toss well to coat evenly.
4. Step 4: Return the seasoned cauliflower to the skillet and continue cooking for another 7 to 8 minutes until charred in spots and crisp-tender. Transfer the cauliflower to a clean bowl.
5. Step 5: Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Sauté the chopped onions until translucent, about 8 minutes.
6. Step 6: Stir in the garlic, grated ginger, and tomato paste. Cook, stirring frequently, for 2 minutes until fragrant.
7. Step 7: Add the remaining 1/2 teaspoon turmeric, 2 1/2 teaspoons garam masala, 1 teaspoon salt, paprika, cinnamon, and cayenne pepper if using. Cook for 1 minute to toast the spices.
8. Step 8: Pour in the tomato sauce and vegetable broth, bringing the mixture to a boil.
9. Step 9: Reduce the heat to a simmer, stir in the heavy cream, then return the cauliflower to the skillet. Simmer uncovered until the sauce thickens and the cauliflower is tender, about 15 minutes.
10. Step 10: Garnish with fresh cilantro and serve the butter cauliflower over basmati rice with a dollop of Greek yogurt on top.

Tips & Variations

• For a dairy-free version, substitute heavy cream with full-fat canned coconut milk and use coconut oil instead of butter.
• If you prefer a spicier dish, add more cayenne pepper or a pinch of red chili flakes.
• Try adding cooked chickpeas for extra protein and texture.
• Toast the spices lightly before adding liquids to deepen their flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

Fresh cauliflower is best for browning and texture, but frozen cauliflower can be used. Thaw and pat dry before cooking to avoid excess moisture.

What can I serve with butter cauliflower besides rice?

This dish pairs well with naan bread, quinoa, or even roasted potatoes for a satisfying meal.

Butter Cauliflower Curry with Spiced Tomato Sauce and Coconut Cream Recipe

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★★★★★

4.6 from 223 reviews

Butter Cauliflower is a flavorful Indian-inspired vegetarian dish where tender cauliflower florets are cooked in a spiced tomato and cream sauce. This recipe combines aromatic spices like turmeric, garam masala, and cumin with a buttery tomato gravy, served over basmati rice and garnished with fresh cilantro and Greek yogurt for a rich and comforting meal.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

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Marinade & Spices

• 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)

Vegetables & Fats

• 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 (or substitute ground ginger)

Other Ingredients

• 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 (substitute: full-fat canned coconut milk)
• Basmati rice, for serving
• Fresh cilantro, for garnish
• Whole-milk Greek yogurt, for garnish

Instructions

1. Prepare the Marinade: In a large bowl, combine fresh lemon juice, corn starch, ground cumin, 1/2 teaspoon ground turmeric, 1/2 teaspoon garam masala, and 1/2 teaspoon salt. Mix well and set this mixture aside—it will be used to coat the cauliflower.
2. Brown the Cauliflower: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the cauliflower florets and cook while tossing occasionally until they develop brown spots and begin to soften, approximately 7 to 8 minutes. Reduce heat to medium, transfer the cauliflower to the bowl with the marinade mixture, and toss well to coat evenly.
3. Char and Cook the Cauliflower: Return the coated cauliflower to the skillet and continue cooking over medium heat for another 7 to 8 minutes until charred in spots and crisp-tender. Once done, transfer the cauliflower to a separate bowl and set aside.
4. Sauté Aromatics: Add the remaining 1 tablespoon olive oil and the unsalted butter to the skillet. Add the finely chopped onion and cook over medium heat until translucent, about 8 minutes. Then stir in minced garlic, grated ginger, and tomato paste. Cook this mixture for 2 minutes until fragrant.
5. Add Spices: To the aromatic base, add the remaining 1/2 teaspoon turmeric, 2 1/2 teaspoons garam masala, 1 teaspoon salt, paprika, ground cinnamon, and cayenne pepper if using. Cook for 1 minute to bloom the spices.
6. Simmer the Sauce: Pour in the tomato sauce and vegetable broth, stirring well. Bring the mixture to a boil, then reduce heat to a simmer. Stir in the heavy cream and add the reserved cauliflower back to the skillet. Let simmer uncovered until the sauce thickens, about 15 minutes.
7. Serve and Garnish: Spoon the butter cauliflower and sauce over cooked basmati rice. Garnish with fresh cilantro leaves and a dollop of whole-milk Greek yogurt for added creaminess and freshness. Serve immediately.

Notes

• You can substitute heavy cream with full-fat canned coconut milk for a dairy-free option.
• The pinch of cayenne pepper is optional and can be adjusted to your preferred heat level.
• Ensure the cauliflower is charred well to bring out deep roasted flavors before simmering in the sauce.
• This dish pairs best with basmati rice but can also be served with naan or other flatbreads.

Keywords: butter cauliflower, Indian vegetarian recipe, spiced cauliflower, garam masala cauliflower, creamy cauliflower curry