Description

This Creamy Butter Cauliflower recipe is a delicious vegetarian twist on the classic Butter Chicken. Featuring tender cauliflower in a rich, spiced cream sauce, it’s an aromatic, flavorful dish served over basmati rice with a dollop of creamy yogurt. Perfect for a hearty, satisfying meal that’s easy to prepare and ideal for anyone craving a vegetarian alternative to Butter Chicken.

Ingredients

For the Cauliflower:

2 Tbsp fresh lemon juice

2 tsp corn starch

½ tsp ground cumin

1 tsp ground turmeric (divided)

3 tsp garam masala (divided)

1 ½ tsp salt (divided)

2 Tbsp olive oil (divided)

1 medium head of cauliflower, cut into florets

For the Sauce:

3 Tbsp unsalted butter

1 yellow onion, finely chopped

3 garlic cloves, minced

2 tsp freshly grated ginger (or 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 as a substitute)

For Serving:

Basmati rice (for serving)

Fresh cilantro (for garnish)

Whole-milk Greek yogurt (for serving)

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Instructions

Prepare the Cauliflower: In a large bowl, combine lemon juice, corn starch, cumin, ½ tsp turmeric, 2 ½ tsp garam masala, and 1 tsp salt. Set aside. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add the cauliflower and cook for about 7-8 minutes until browned. Transfer cauliflower to the bowl with the corn starch mixture and coat. Return to skillet and cook for another 7-8 minutes, until charred and tender. Set aside.
Prepare the Sauce: In the same skillet, add the remaining olive oil and butter. Cook the onion until translucent (about 8 minutes). Add garlic, ginger, and tomato paste. Cook for 2 minutes. Stir in remaining turmeric, garam masala, salt, paprika, cinnamon, and cayenne. Cook for another minute.
Simmer the Sauce: Add tomato sauce and vegetable broth. Bring to a boil, then simmer. Stir in cream (or coconut milk), and return the cauliflower to the skillet. Simmer uncovered for 15 minutes or until the sauce thickens.
Serve: Serve the butter cauliflower over basmati rice, topped with fresh cilantro and a dollop of Greek yogurt.

Notes

For a vegan version, substitute the butter and cream with coconut oil and coconut milk.
Adjust the spice level by adding more cayenne or chopped green chilies.
You can add other vegetables like bell peppers or peas for a more textured dish.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Vegetarian, Main Dish
Method: Simmering
Cuisine: Indian-Inspired