There’s something deeply nostalgic about creamy, spiced dishes that simmer gently on the stove and fill your home with rich, aromatic warmth. This Butter Cauliflower recipe is one of those soul-soothing meals that never fails to impress. Inspired by the much-loved Indian butter chicken, this vegetarian version swaps chicken for hearty cauliflower, creating a dish that’s just as indulgent, yet lighter and plant-forward.
Growing up in a home where weeknight dinners were always an adventure in global flavors, my grandmother would often experiment with cozy, creamy dishes. One evening she crafted a cauliflower curry so good it made everyone go silent at the dinner table—a sign of a truly successful meal. This butter cauliflower recipe is a homage to that moment and to her fearless flavor combinations.
Why You’ll Love This Butter Cauliflower Recipe
- Vegetarian comfort food at its finest
- Easily customizable with vegan substitutes
- Perfect for meal prepping or dinner parties
- Pairs beautifully with rice or naan
- Ready in under an hour!
Ingredients for Butter Cauliflower
Here’s everything you’ll need to make this luscious butter cauliflower dish for 4 servings:
- 2 Tbsp. fresh lemon juice
- 2 tsp. corn starch
- 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 garlic cloves, minced
- 2 tsp. freshly grated ginger (or 1 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 canned coconut milk for vegan option)
- Basmati rice, for serving
- Fresh cilantro and whole-milk Greek yogurt, for garnish
How to Make Butter Cauliflower
Step 1: Prepare the Seasoning Base
In a large mixing bowl, whisk together lemon juice, corn starch, ground cumin, and ½ tsp each of turmeric, garam masala, and salt. This will create the seasoning base that will cling to the cauliflower and infuse it with flavor.
Step 2: Roast the Cauliflower
Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Add the cauliflower florets and cook, tossing occasionally, until browned and beginning to soften (7–8 minutes). Reduce heat to medium, transfer to the lemon-cornstarch mixture, and toss well to coat.
Return the seasoned cauliflower to the skillet and cook another 7–8 minutes, allowing it to char in spots and become crisp-tender. Set aside.
Step 3: Build the Butter Sauce
In the same skillet, add the remaining oil and the butter. Sauté the chopped onion until translucent (about 8 minutes). Stir in garlic, ginger, and tomato paste. Cook for 2 minutes until the mixture is fragrant and slightly caramelized.
Now add the remaining ½ tsp turmeric, 2½ tsp garam masala, and 1 tsp salt, along with paprika, cinnamon, and cayenne (if using). Let the spices toast for a minute before stirring in the tomato sauce and vegetable broth. Bring the mixture to a boil.
Step 4: Creamy Finish & Simmer
Reduce the heat to a gentle simmer. Stir in the heavy cream (or coconut milk for a dairy-free version). Add the roasted cauliflower back into the skillet. Simmer uncovered for about 15 minutes, allowing the sauce to thicken and cling to each floret.
Serving Suggestions
Serve the butter cauliflower hot over a bed of fluffy basmati rice, garnished with fresh cilantro and a dollop of creamy Greek yogurt. For a complete meal, add a side of warm naan or a crisp cucumber salad.
Tips & Variations
- Vegan Option: Swap butter with vegan butter and heavy cream with full-fat coconut milk.
- Spice It Up: Add more cayenne or a chopped green chili for an extra kick.
- Make It Ahead: The flavors only get better with time—store leftovers in the fridge for up to 3 days.
Why This Butter Cauliflower is a Year-Round Favorite
Whether you’re looking for a cozy winter meal or a lighter vegetarian dinner in the summer, this butter cauliflower fits the bill. It’s satisfying without being heavy, making it a great main dish in all seasons.
What makes this dish especially rewarding is its ability to cater to different diets without sacrificing flavor. You can make it creamy and rich, or go dairy-free and still enjoy every bite. It’s a perfect way to bring a little restaurant-worthy magic into your home kitchen.
Final Thoughts
This Butter Cauliflower recipe captures everything we love about comfort food: rich sauce, bold spices, and an irresistible balance of texture and flavor. It’s perfect for feeding a family or impressing your guests with a meatless main that truly satisfies.
Have you tried making this dish? Leave a comment below and let me know how it turned out or any creative twists you added!
Butter Cauliflower
Ingredients
- 2 Tbsp. fresh lemon juice
- 2 tsp. corn starch
- 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 garlic cloves minced
- 2 tsp. freshly grated ginger or 1 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 canned coconut milk for vegan option
- Basmati rice for serving
- Fresh cilantro and whole-milk Greek yogurt for garnish
Instructions
Step 1: Prepare the Seasoning Base
- In a large mixing bowl, whisk together lemon juice, corn starch, ground cumin, and ½ tsp each of turmeric, garam masala, and salt. This will create the seasoning base that will cling to the cauliflower and infuse it with flavor.
Step 2: Roast the Cauliflower
- Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Add the cauliflower florets and cook, tossing occasionally, until browned and beginning to soften (7–8 minutes). Reduce heat to medium, transfer to the lemon-cornstarch mixture, and toss well to coat.
- Return the seasoned cauliflower to the skillet and cook another 7–8 minutes, allowing it to char in spots and become crisp-tender. Set aside.
Step 3: Build the Butter Sauce
- In the same skillet, add the remaining oil and the butter. Sauté the chopped onion until translucent (about 8 minutes). Stir in garlic, ginger, and tomato paste. Cook for 2 minutes until the mixture is fragrant and slightly caramelized.
- Now add the remaining ½ tsp turmeric, 2½ tsp garam masala, and 1 tsp salt, along with paprika, cinnamon, and cayenne (if using). Let the spices toast for a minute before stirring in the tomato sauce and vegetable broth. Bring the mixture to a boil.
Step 4: Creamy Finish & Simmer
- Reduce the heat to a gentle simmer. Stir in the heavy cream (or coconut milk for a dairy-free version). Add the roasted cauliflower back into the skillet. Simmer uncovered for about 15 minutes, allowing the sauce to thicken and cling to each floret.
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