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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/butter-cauliflower-curry-with-spiced-tomato-sauce-and-coconut-cream-recipe/