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Butter Cauliflower

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This Butter Cauliflower is a vegetarian take on the classic Indian butter chicken. Tender cauliflower florets are simmered in a creamy, spiced tomato sauce, making it a flavorful and satisfying dish perfect for pairing with rice or naan.

Ingredients

Scale

For the cauliflower:

  • 1 medium head of cauliflower, cut into bite-sized florets
  • 2 tablespoons olive oil
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt

For the butter sauce:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1 can (14 oz/400 g) crushed tomatoes
  • 1 cup (240 ml) heavy cream or coconut cream
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt, to taste

For garnish:

  • Fresh cilantro, chopped
  • 1/4 cup (60 ml) heavy cream or yogurt (optional, for drizzling)

Instructions

1. Roast the cauliflower

  1. Preheat your oven to 425°F (220°C).
  2. Toss the cauliflower florets with olive oil, garam masala, turmeric, smoked paprika, and salt until evenly coated.
  3. Spread the florets on a baking sheet in a single layer and roast for 20–25 minutes, turning halfway through, until golden and tender.

2. Prepare the butter sauce

  1. In a large skillet or pan, heat the butter and olive oil over medium heat.
  2. Add the chopped onion and sauté for 4–5 minutes until softened and golden.
  3. Stir in the garlic and ginger and cook for 1–2 minutes, until fragrant.
  4. Add the garam masala, cumin, coriander, and chili powder. Stir for 1 minute to toast the spices.

3. Simmer the sauce

  1. Pour in the crushed tomatoes and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
  2. Stir in the heavy cream (or coconut cream) and sugar. Simmer for another 5 minutes until smooth and creamy. Season with salt to taste.

4. Combine cauliflower and sauce

  1. Add the roasted cauliflower to the sauce and stir gently to coat. Let it simmer for 2–3 minutes to absorb the flavors.

5. Serve

  • Garnish with fresh cilantro and drizzle with cream or yogurt, if desired.
  • Serve hot with steamed basmati rice, naan, or roti.

Notes

  • Vegan option: Replace butter with vegan butter or additional olive oil, and use coconut cream instead of heavy cream.
  • Protein addition: Add chickpeas or paneer cubes for extra protein.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop, adding a splash of cream or water to loosen the sauce.

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