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–+ servings
Butter Cauliflower

Creamy Butter Cauliflower That Beats Takeout Comforts

This Butter Cauliflower recipe offers a comforting vegetarian alternative to traditional Butter Chicken, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Trimmed into bite-sized florets
  • 2 tablespoons Fresh Lemon Juice Can be substituted with vinegar
  • 2 tablespoons Corn Starch Can substitute with arrowroot powder
For the Sauce
  • 4 tablespoons Unsalted Butter Can be replaced with vegan butter
  • 1 tablespoon Olive Oil Can use coconut or avocado oil
  • 1 medium Yellow Onion Can substitute with shallots
  • 3 cloves Garlic Minced
  • 1 tablespoon Freshly Grated Ginger Can also use ground ginger
  • 2 tablespoons Tomato Paste Can use fresh tomatoes as an alternative
  • 1 cup Canned Tomato Sauce Any tomato puree can substitute
  • 1 cup Vegetable Broth Use chicken broth for a non-vegetarian option
  • 1/2 cup Heavy Cream Can substitute with full-fat coconut milk
For the Spices
  • 2 teaspoons Ground Cumin Coriander can be used as an alternative
  • 1/2 teaspoon Ground Turmeric Avoid substitutions
  • 2 teaspoons Garam Masala Key for authenticity
  • 1 teaspoon Paprika Smoked paprika offers a different taste
  • 1/2 teaspoon Ground Cinnamon Optional
  • 1/4 teaspoon Cayenne Pepper Omit for milder flavor
  • 1 teaspoon Salt Adjust according to taste
For Serving
  • 2 cups Basmati Rice Can use quinoa or other grains
  • 1/4 cup Fresh Cilantro For garnish
  • 1/2 cup Whole-Milk Greek Yogurt Can replace with dairy-free yogurt

Equipment

  • Skillet
  • medium bowl
  • Large Bowl

Method
 

Preparation Steps
  1. Start by trimming a head of cauliflower into bite-sized florets.
  2. In a medium bowl, mix fresh lemon juice, corn starch, cumin, turmeric, garam masala, and salt to create a coating mixture.
  3. Heat a large skillet and sauté the cauliflower florets in olive oil until golden brown.
  4. Toss the sautéed cauliflower in the corn starch mixture and return to the skillet to cook until charred and crisp-tender.
  5. Add olive oil and unsalted butter to the skillet, then sauté the chopped onion until translucent.
  6. Stir in garlic, ginger, and tomato paste, then cook until fragrant.
  7. Incorporate remaining spices and cook for about 1 minute until aromatic.
  8. Pour in canned tomato sauce and vegetable broth, then bring to a boil and simmer for 10 minutes.
  9. Stir in heavy cream and let the mixture simmer with the cauliflower for another 15 minutes.
  10. Garnish with chopped cilantro and serve hot over basmati rice with Greek yogurt.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 10gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 7gVitamin A: 500IUVitamin C: 60mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Reheat gently to maintain texture.

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