Description
Butter Cauliflower is a creamy, warmly spiced vegetarian curry made with tender cauliflower florets simmered in a rich tomato sauce with butter, garlic, ginger, and aromatic Indian-inspired spices. Serve it over basmati rice with fresh cilantro and Greek yogurt for a comforting, flavorful dinner.
Ingredients
Scale
- 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)
- 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 (sub ground ginger)
- 2 Tbsp. tomato paste
- 1 tsp. paprika
- 1/4 tsp. ground cinnamon
- Pinch of cayenne pepper (optional)
- 1 8-oz. can tomato sauce
- 2 cups vegetable broth
- 1/2 cup heavy cream (sub full-fat canned coconut milk)
- Basmati rice for serving
- Fresh cilantro and whole-milk Greek yogurt for garnish
Instructions
- In a small bowl, whisk together the fresh lemon juice and corn starch until smooth. Set aside.
- Toss the cauliflower florets with the ground cumin, the specified portions of turmeric and garam masala, the specified portion of salt, and some of the divided olive oil until evenly coated.
- Heat the remaining olive oil and unsalted butter in a large, deep skillet or saucepan over medium heat. Add the finely chopped onion and cook until softened.
- Add the minced garlic and freshly grated ginger. Stir until fragrant, taking care not to burn the garlic.
- Stir in the tomato paste, paprika, ground cinnamon, optional cayenne pepper, and the remaining portions of turmeric, garam masala, and salt. Cook briefly, stirring to distribute the spices.
- Add the tomato sauce and vegetable broth. Stir well, scraping the bottom of the pan to incorporate the flavorful mixture, and bring the sauce to a gentle simmer.
- Add the seasoned cauliflower florets and stir to coat them in the sauce. Simmer until the cauliflower is fork-tender, stirring occasionally and adjusting the heat as needed.
- Stir in the heavy cream or full-fat canned coconut milk until the sauce is creamy and evenly combined.
- Whisk the lemon-cornstarch mixture again and stir it into the sauce. Heat gently, stirring, until the sauce reaches the desired consistency.
- Serve the butter cauliflower over prepared basmati rice. Garnish with fresh cilantro and whole-milk Greek yogurt.
Notes
- Cut the cauliflower into evenly sized florets so the pieces cook at a similar rate.
- For a coconut-flavored alternative, replace the heavy cream with full-fat canned coconut milk.
- Omit the optional cayenne pepper for a milder curry. Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Recipes
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: Approximately 1/4 of the curry, served with a portion of basmati rice; exact weight unknown
- Calories: 450 kcal
- Sugar: 9 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 50 mg
Keywords: Butter Cauliflower, creamy cauliflower curry, vegetarian cauliflower curry, cauliflower tomato curry, Indian-inspired vegetarian dinner