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Unlock the Secrets of Butter Cauliflower: A Vegetarian Masterpiece

Unlock the Secrets of Butter Cauliflower: A Vegetarian Masterpiece
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This Butter Cauliflower is a rich, flavorful vegetarian twist on the beloved Indian dish, Butter Chicken. Tender cauliflower florets are simmered in a silky, spiced tomato-cream sauce until perfectly coated and bursting with flavor. Served over warm basmati rice with a dollop of creamy yogurt, it’s the ultimate comfort meal — cozy, aromatic, and deeply satisfying.

Ingredients

Scale

  • 2 Tbsp fresh lemon juice

  • 2 tsp cornstarch

  • ½ tsp ground cumin

  • 1 tsp ground turmeric, divided

  • 3 tsp garam masala, divided

  • 1½ 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 cloves garlic, minced

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

  • 2 Tbsp tomato paste

  • 1 tsp paprika

  • ¼ tsp ground cinnamon

  • Pinch of cayenne pepper (optional)

  • 1 (8-oz) can tomato sauce

  • 2 cups vegetable broth

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

  • Basmati rice, for serving

  • Fresh cilantro and whole-milk Greek yogurt, for garnish

Instructions

1. Prepare the Cauliflower Marinade
In a large bowl, whisk together lemon juice, cornstarch, cumin, and ½ tsp each of turmeric, garam masala, and salt. Set aside.

2. Brown the Cauliflower
Heat 1 Tbsp oil in a large skillet over medium-high heat. Add cauliflower florets and cook, stirring occasionally, for 7–8 minutes, until browned in spots and slightly softened.
Reduce heat to medium, transfer cauliflower to the marinade, and toss to coat. Return seasoned cauliflower to the skillet and cook another 7–8 minutes, until charred and crisp-tender. Transfer to a bowl and set aside.

3. Make the Sauce
Add the remaining 1 Tbsp oil and butter to the same skillet. Add the chopped onion and cook until soft and translucent, about 8 minutes. Stir in garlic, ginger, and tomato paste; cook 2 minutes, until fragrant.

4. Add Spices and Liquids
Stir in the remaining ½ tsp turmeric, 2½ tsp garam masala, 1 tsp salt, paprika, cinnamon, and cayenne. Cook 1 minute to bloom the spices. Add tomato sauce and vegetable broth; bring to a boil, then reduce to a simmer.

5. Simmer with Cream
Stir in the heavy cream (or coconut milk) and return the cooked cauliflower to the pan. Simmer uncovered for 15 minutes, until the sauce thickens and coats the florets beautifully.

6. Serve
Spoon the creamy butter cauliflower over steamed basmati rice. Garnish with fresh cilantro and a spoonful of Greek yogurt for a cooling finish.

Notes

  • Roast the cauliflower in the oven for extra charred flavor before adding to the sauce.

  • For a vegan version, swap the butter for vegan butter and the cream for coconut milk.

  • Adjust spice levels by adding more or less cayenne pepper.

  • Make ahead — the flavors deepen as it sits, making it even better the next day!

Nutrition

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