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Butter Cauliflower

Butter Cauliflower
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This Butter Cauliflower is a comforting vegetarian twist on the iconic Indian Butter Chicken. Instead of chicken, tender cauliflower florets are roasted and simmered in a rich, spiced tomato-cream sauce that’s silky, buttery, and deeply flavorful. It’s the perfect cozy dinner served over fluffy basmati rice with a cool dollop of yogurt.

Ingredients

Scale

(1x batch — scale as needed)

  • 2 Tbsp fresh lemon juice

  • 2 tsp cornstarch

  • ½ tsp ground cumin

  • 1 tsp ground turmeric, divided

  • 3 tsp garam masala, divided

  • 1 ½ tsp salt, divided

  • 2 Tbsp olive oil, divided

  • 1 medium head cauliflower, cut into florets

  • 3 Tbsp unsalted butter

  • 1 yellow onion, finely chopped

  • 3 garlic cloves, minced

  • 2 tsp grated fresh ginger (or ½ tsp ground ginger)

  • 2 Tbsp tomato paste

  • 1 tsp paprika

  • ¼ tsp ground cinnamon

  • Pinch cayenne pepper (optional for heat)

  • 1 can (8 oz) tomato sauce

  • 2 cups vegetable broth

  • ½ cup heavy cream (or full-fat canned coconut milk for dairy-free)

  • Cooked basmati rice — for serving

  • Fresh cilantro + whole-milk Greek yogurt — garnish

Instructions

1️⃣ Season & Brown the Cauliflower

  • In a large bowl, whisk lemon juice, cornstarch, cumin, ½ tsp turmeric, ½ tsp garam masala, and ½ tsp salt.

  • Heat 1 Tbsp oil in a large skillet over medium-high heat.

  • Cook cauliflower 7–8 minutes, stirring occasionally, until lightly browned.

  • Toss cauliflower in the spice mixture, then return to the skillet and cook another 7–8 minutes until charred and crisp-tender. Transfer to a bowl.

2️⃣ Build the Sauce

  • Add remaining 1 Tbsp oil and butter to the skillet.

  • Sauté onion 8 minutes until soft.

  • Stir in garlic, ginger, and tomato paste. Cook 2 minutes.

  • Add remaining ½ tsp turmeric, 2 ½ tsp garam masala, 1 tsp salt, paprika, cinnamon, and cayenne. Cook 1 minute.

  • Pour in tomato sauce + broth; bring to a boil.

3️⃣ Simmer & Finish

  • Lower heat, stir in cream (or coconut milk).

  • Return cauliflower to the pan.

  • Simmer uncovered 15 minutes until sauce thickens and coats the cauliflower.

4️⃣ Serve

  • Spoon over warm basmati rice.

  • Garnish with cilantro + a dollop of yogurt.

Notes

  • Char = flavor → Give cauliflower time to brown properly before stirring.

  • Want more protein? ➜ Add chickpeas during the final simmer.

  • Coconut milk adds a subtle sweetness and keeps it dairy-free.

  • Add a squeeze of fresh lime before serving to brighten the sauce!

Find it online: https://biteseason.com/butter-cauliflower/