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Butter Cauliflower

Butter Cauliflower: Creamy Comfort Meets Vegetarian Delight

Butter Cauliflower is a delightful vegetarian twist on Butter Chicken, featuring tender cauliflower in a spiced cream sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Fresh Lemon Juice Adds acidity
  • 1 tablespoon Corn Starch Used to thicken the sauce
  • 1 teaspoon Ground Cumin Enhances the dish
  • 1 teaspoon Ground Turmeric Can substitute with curry powder
  • 1 tablespoon Garam Masala Essential spice blend
  • 1 teaspoon Salt Adjust based on taste
  • 2 tablespoons Olive Oil For sautéing
For the Cauliflower
  • 1 head Cauliflower Main ingredient
  • 2 tablespoons Unsalted Butter Adds richness
For Aromatics
  • 1 medium Yellow Onion Adds sweetness
  • 4 cloves Garlic Enhances flavor
  • 1 tablespoon Freshly Grated Ginger Adds warmth
For the Base
  • 2 tablespoons Tomato Paste Provides depth
  • 1 teaspoon Paprika Adds sweetness
  • 1/2 teaspoon Ground Cinnamon Brings warmth
  • 1/4 teaspoon Cayenne Pepper Optional for heat
  • 1 cup Canned Tomato Sauce Base of the sauce
  • 1 cup Vegetable Broth Enhances flavor
  • 1/2 cup Heavy Cream Can substitute with coconut milk
For Serving
  • 2 cups Basmati Rice Recommended accompaniment
  • 1/4 cup Fresh Cilantro For garnish
  • 1/2 cup Greek Yogurt For garnish

Equipment

  • large skillet
  • medium bowl

Method
 

Step‑by‑Step Instructions
  1. Trim the cauliflower into bite-sized florets. Mix lemon juice, cornstarch, cumin, turmeric, garam masala, and salt in a bowl. Set aside.
  2. Heat olive oil in a skillet over medium-high heat. Add cauliflower florets and sauté for 7-8 minutes until golden brown.
  3. Transfer cauliflower to the bowl with the cornstarch mixture and toss until coated. Cook again in the skillet for an additional 7-8 minutes.
  4. Remove cauliflower and add remaining olive oil and butter to the skillet. Sauté chopped onion for about 8 minutes until translucent.
  5. Add minced garlic, ginger, and tomato paste to the onions. Cook for 2 minutes, then stir in remaining spices.
  6. Pour in canned tomato sauce and vegetable broth, bringing to a boil. Reduce heat and simmer for a few minutes.
  7. Stir in cream or coconut milk, then return cauliflower to the skillet and simmer for 15 minutes.
  8. Garnish with cilantro and serve hot over basmati rice or with Greek yogurt.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 7gSugar: 10gVitamin A: 500IUVitamin C: 60mgCalcium: 70mgIron: 2mg

Notes

Ensure cauliflower is well-coated to lock in flavor. Adjust spices to taste and allow to rest before serving.

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