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–+ servings
Butter Cauliflower

Creamy Butter Cauliflower for Cozy Weeknight Bliss

A creamy and flavorful Butter Cauliflower, a delightful vegetarian dish that mimics Butter Chicken, perfect for comforting weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Fresh Cauliflower Florets
  • 2 tablespoons Lemon Juice Lime juice can be substituted.
  • 2 tablespoons Corn Starch Mix well to avoid lumps.
For the Spices
  • 1 teaspoon Ground Cumin Don't substitute for best taste.
  • 1 teaspoon Ground Turmeric Fresh turmeric can elevate flavor.
  • 1 tablespoon Garam Masala Consider making your own.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Paprika Smoked paprika can deepen flavor.
  • 1/2 teaspoon Ground Cinnamon Omit if not liked.
  • 1/4 teaspoon Cayenne Pepper Use to taste.
For the Sauce
  • 2 tablespoons Olive Oil Can substitute with canola or coconut oil.
  • 2 tablespoons Unsalted Butter Use vegan butter for dairy-free.
  • 1 medium Yellow Onion Shallots can be used.
  • 3 cloves Garlic Cloves Garlic powder can substitute.
  • 1 tablespoon Fresh Ginger Ground ginger can substitute.
  • 2 tablespoons Tomato Paste Fresh tomatoes can be used.
  • 1 cup Tomato Sauce Canned diced tomatoes blended can substitute.
  • 1 cup Vegetable Broth Chicken broth can substitute.
  • 1/2 cup Heavy Cream Full-fat canned coconut milk for dairy-free.
For Serving
  • 2 cups Basmati Rice Can substitute with quinoa.
  • 1/4 cup Fresh Cilantro Can substitute with parsley.
  • 1/2 cup Whole-Milk Greek Yogurt Cashew yogurt can be used.

Equipment

  • large skillet
  • Mixing bowl

Method
 

Cooking Steps
  1. In a large mixing bowl, whisk together lemon juice, corn starch, cumin, turmeric, garam masala, and salt. Add cauliflower florets and toss to coat.
  2. Heat olive oil in a large skillet over medium-high heat and sauté cauliflower for 7-8 minutes until golden brown.
  3. Sprinkle corn starch mixture over the cooked cauliflower and cook for another 7-8 minutes until charred.
  4. In the same skillet, add olive oil and unsalted butter, and sauté chopped onions until translucent.
  5. Add minced garlic and ginger, cooking for about 2 minutes until aromatic.
  6. Sprinkle remaining turmeric, garam masala, salt, paprika, and cinnamon, cooking for 1 minute.
  7. Pour in tomato sauce and vegetable broth, bring to boil then simmer for 5 minutes. Stir in heavy cream.
  8. Add sautéed cauliflower to the sauce, simmer uncovered for 15 minutes.
  9. Garnish with cilantro, serve over rice, and top with Greek yogurt.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 9gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 900IUVitamin C: 80mgCalcium: 200mgIron: 2.5mg

Notes

For optimal flavor, let leftovers sit overnight in the fridge. Reheat gently to keep the texture creamy.

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