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Butter Cauliflower Curry Recipe

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4.4 from 3 reviews

Butter Cauliflower is a flavorful vegetarian dish featuring tender cauliflower florets simmered in a rich, spiced tomato and cream sauce. This recipe combines aromatic spices such as cumin, turmeric, garam masala, and cinnamon with fresh ingredients like garlic, ginger, and onion, resulting in a deliciously creamy and mildly spiced main course perfect for serving over basmati rice. Garnished with fresh cilantro and Greek yogurt, this dish offers a comforting and vibrant taste inspired by Indian cuisine.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Marinade

  • 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 & Fat

  • 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 ground ginger)

Spices & Flavorings

  • 2 Tbsp. tomato paste
  • 1 tsp. paprika
  • 1/4 tsp. ground cinnamon
  • Pinch of cayenne pepper (optional)

Liquids

  • 1 8-oz. can tomato sauce
  • 2 cups vegetable broth
  • 1/2 cup heavy cream (or full-fat canned coconut milk)

To Serve

  • Basmati rice
  • Fresh cilantro
  • Whole-milk Greek yogurt

Instructions

  1. Prepare the marinade: In a large bowl, combine the fresh lemon juice, corn starch, ground cumin, 1/2 teaspoon each of ground turmeric, garam masala, and salt. Mix well and set aside. This mixture will help season and slightly tenderize the cauliflower.
  2. Brown the cauliflower: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower florets and cook, tossing occasionally, until browned in places and beginning to soften, about 7 to 8 minutes. Then reduce the heat to medium, transfer the cauliflower to the bowl with the marinade mixture, and toss to coat evenly.
  3. Cook cauliflower to crisp-tender: Return the seasoned cauliflower to the skillet and continue cooking for another 7 to 8 minutes until the florets develop charred spots and become crisp-tender. Then transfer the cauliflower to a bowl and set aside.
  4. Sauté aromatics: Add the remaining 1 tablespoon of olive oil and the unsalted butter to the same skillet. Add the finely chopped onions and cook over medium heat until they become translucent, about 8 minutes. Stir frequently to prevent burning.
  5. Add garlic, ginger, and tomato paste: Stir in the minced garlic, freshly grated ginger, and tomato paste. Cook for about 2 minutes until fragrant and well combined, allowing the tomato paste to caramelize slightly for depth of flavor.
  6. Incorporate spices: Add the remaining 1/2 teaspoon turmeric, 2 1/2 teaspoons garam masala, 1 teaspoon salt, paprika, ground cinnamon, and a pinch of cayenne pepper if using. Cook for 1 minute while stirring to toast the spices and release their aromas.
  7. Add liquids and simmer: Pour in the tomato sauce and vegetable broth, bring the mixture to a boil, then reduce heat to a simmer. Stir in the heavy cream (or coconut milk) and return the cooked cauliflower to the skillet. Let the mixture simmer uncovered until the sauce has thickened, about 15 minutes. Stir occasionally to prevent sticking.
  8. Serve and garnish: Spoon the butter cauliflower over cooked basmati rice. Garnish with fresh cilantro leaves and a dollop of whole-milk Greek yogurt for creaminess and tang. Enjoy warm as a hearty vegetarian entree.

Notes

  • You can substitute heavy cream with full-fat canned coconut milk to make the dish dairy-free and vegan friendly.
  • Use freshly grated ginger for the best flavor, but ground ginger can be used in a pinch.
  • Adjust the amount of cayenne pepper according to your preferred spice level or omit entirely for a milder dish.
  • This dish pairs wonderfully with basmati rice, but naan or other flatbreads are also great accompaniments.
  • For extra texture, you can roast the cauliflower florets in the oven instead of pan-cooking, but the recipe is designed for stovetop cooking.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://iamstarved.com/butter-cauliflower-curry-recipe/