Butter Cauliflower Recipe

Butter Cauliflower — a cozy, spiced twist on classic buttered vegetables — brings warm Indian-inspired flavors to a simple head of cauliflower. Tangy tomato sauce, warming garam masala and turmeric, and a finish of butter and cream create a luscious, saucy dish that’s perfect for rice, naan, or a comforting weeknight dinner. If you enjoy bold flavors with minimal fuss, this is a dish that feels special without demanding hours in the kitchen; for a crunchy alternative, check out this air-fryer buffalo cauliflower recipe for more roasted-cauliflower ideas.

why make this recipe
This Butter Cauliflower stands out because it layers familiar Indian pantry spices into a rich, velvety sauce that clings to tender cauliflower florets. It’s a vegetarian main or side that’s both satisfying and easy to scale for guests or meal prep, and it adapts well to coconut milk for a dairy-free version without losing its indulgent character.

Step-by-Step Guide to Making Butter Cauliflower

Ingredients:

• 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
• 2 Tbsp tomato paste
• 1 tsp paprika
• 1/4 tsp ground cinnamon
• Pinch of cayenne pepper (optional)
• 18 oz can tomato sauce
• 2 cups vegetable broth
• 1/2 cup heavy cream (or full-fat canned coconut milk)

Directions:

1. In a small bowl, whisk together 2 Tbsp fresh lemon juice, 2 tsp corn starch, 1/2 tsp ground cumin, 1 tsp ground turmeric, 1 tsp garam masala, and 1/2 tsp salt. Set this mixture aside — it will thicken and brighten the sauce near the end of cooking.
2. Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and sauté until soft and translucent, about 5 minutes.
3. Stir in the minced garlic and freshly grated ginger; cook for 1–2 minutes until fragrant but not browned.
4. Add 2 Tbsp tomato paste, 1 tsp paprika, 1/4 tsp ground cinnamon, and a pinch of cayenne pepper (if using). Cook, stirring, for another minute to bloom the spices and deepen the tomato paste.
5. Pour in the 18 oz can tomato sauce and 2 cups vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
6. Add the cauliflower florets to the skillet, spreading them so they’re mostly submerged in the liquid. Cover the skillet and cook for 10–15 minutes, or until the cauliflower is fork-tender but still holds shape.
7. Stir the reserved lemon-cornstarch-spice mixture into the pan along with the remaining 2 tsp garam masala, the remaining 1/2 tsp turmeric, and the remaining 1 tsp salt. Cook for another 2–3 minutes; the starch will help the sauce thicken and the lemon will brighten the flavors.
8. Finish by stirring in 3 Tbsp unsalted butter and 1/2 cup heavy cream (or full-fat canned coconut milk for a dairy-free alternative) until melted and fully incorporated. Adjust seasoning to taste.
9. Serve hot, garnished with chopped cilantro if desired.

Storing Leftover Butter Cauliflower

• Refrigerate: Place leftovers in an airtight container and store at 40°F (4°C) or below for up to 3–4 days.
• Freeze: Transfer cooled portions into freezer-safe containers or heavy-duty freezer bags and freeze at 0°F (-18°C) for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gently on the stovetop over low-medium heat, adding a splash of water, broth, or cream to restore saucy consistency; microwave in 30–60 second intervals, stirring between cycles, until heated through.

Serving Suggestions for Butter Cauliflower

• Serve the buttered cauliflower over steamed basmati rice or cumin-scented pilaf to soak up the sauce.
• Pair with warm naan, paratha, or flatbread for scooping and mopping the pan.
• For a full Indian-style meal, add a crisp cucumber raita, tangy mango chutney, and some spiced lentils or dal on the side.
• Top with fresh cilantro, a drizzle of plain yogurt (or coconut yogurt for dairy-free), and a few toasted cashews for texture.

tips to make Butter Cauliflower

• Use medium-sized florets so they cook evenly — too large and the center may remain firm; too small and they’ll become mushy.
• Toast your spices briefly in the hot oil (with the tomato paste step) to amplify their aroma and flavor.
• If you prefer a roasted edge, roast or air-fry the cauliflower florets first until golden, then add them to the sauce for the final simmer.
• For richer flavor, substitute half the vegetable broth with low-sodium mushroom or vegetable stock.
• If the sauce gets too thick after refrigeration, thin with a splash of warm broth or cream when reheating.

variation (if any)

• Vegan variation: Use 2 Tbsp extra olive oil instead of butter and swap the heavy cream for full-fat canned coconut milk. Increase the tomato paste by 1 tsp for extra body and finish with a squeeze of lemon to mimic the richness of dairy.
• Roasted-cauliflower variation: Toss florets with 1 Tbsp olive oil, 1/2 tsp turmeric, and a pinch of salt; roast at 425°F (220°C) for 20–25 minutes until golden. Add roasted florets to the finished sauce for a smoky, caramelized texture contrast.

Why this method works (short explanation)
Cooking the cauliflower in the sauce allows it to absorb the spices and tomato base while staying tender; finishing with butter and cream provides the silky mouthfeel associated with classic “butter” dishes, and the lemon-cornstarch mix brightens and thickens the sauce without making it gloopy.

FAQs
Q: How do I adjust the heat level?
A: Reduce or omit the cayenne and use mild paprika; alternatively, add a pinch of red pepper flakes or extra cayenne if you want more kick.

Q: Can I make this ahead for a dinner party?
A: Yes. Prepare the sauce and cook the cauliflower through the simmer stage, cool, and refrigerate. Reheat gently and finish with butter and cream just before serving to retain freshness and richness.

Q: Is this suitable for meal prep?
A: Absolutely. Portion into airtight containers with rice or naan on the side. Store in the refrigerator for up to 3–4 days or freeze for longer storage (see Storing Leftover Butter Cauliflower).

Q: What’s the best way to thicken the sauce without cream?
A: The recipe already includes a cornstarch-lemon slurry. If you need additional thickness, mix an extra 1 tsp cornstarch with 1 Tbsp cold water and stir into the simmering sauce briefly until it reaches the desired consistency.

Q: Can I add other vegetables or protein?
A: Yes — peas, spinach, or diced potatoes work well; for protein, add cooked chickpeas, paneer cubes, or tofu near the end so they warm through without breaking apart.

Final tips on balancing flavors

• Taste as you go: the blend of salt, lemon, and spices should be balanced so that neither the tomato nor the cream overpowers.
• Brightness: a final squeeze of fresh lemon before serving elevates the entire dish, cutting through the richness.
• Texture: if you want more bite, reserve a few florets to roast or pan-sear separately and fold them in just before serving.

Conclusion

If you want a recipe that transforms humble cauliflower into a luscious, spiced centerpiece, this Butter Cauliflower is a reliable, flavorful choice; for another creamy, coconut-forward variation, see Indian Coconut Butter Cauliflower from Half Baked Harvest. For a different take on cauliflower that’s roasted and crisp, check out this inspiring Butter Cauliflower recipe from Jessica in the Kitchen for vegan-friendly ideas.

Butter Cauliflower

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A cozy, spiced twist on classic buttered vegetables, bringing Indian-inspired flavors to tender cauliflower florets in a creamy, luscious sauce.

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Ingredients

Scale 1x2x3x

• 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
• 2 Tbsp tomato paste
• 1 tsp paprika
• 1/4 tsp ground cinnamon
• Pinch of cayenne pepper (optional)
• 18 oz can tomato sauce
• 2 cups vegetable broth
• 1/2 cup heavy cream (or full-fat canned coconut milk)

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Instructions

1. In a small bowl, whisk together 2 Tbsp fresh lemon juice, 2 tsp corn starch, 1/2 tsp ground cumin, 1 tsp ground turmeric, 1 tsp garam masala, and 1/2 tsp salt. Set this mixture aside.
2. Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and sauté until soft and translucent, about 5 minutes.
3. Stir in the minced garlic and freshly grated ginger; cook for 1–2 minutes until fragrant but not browned.
4. Add 2 Tbsp tomato paste, 1 tsp paprika, 1/4 tsp ground cinnamon, and a pinch of cayenne pepper (if using). Cook for another minute.
5. Pour in the tomato sauce and vegetable broth. Stir to combine and bring to a simmer.
6. Add the cauliflower florets to the skillet and cover. Cook for 10–15 minutes, or until fork-tender.
7. Stir in the reserved lemon-cornstarch mixture, remaining 2 tsp garam masala, 1/2 tsp turmeric, and 1 tsp salt. Cook for another 2–3 minutes.
8. Finish by stirring in the butter and heavy cream until melted and combined. Adjust seasoning to taste.
9. Serve hot, garnished with chopped cilantro if desired.

Notes

For a vegan variation, substitute butter with olive oil and heavy cream with coconut milk.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 7g
• Sodium: 700mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 30mg

Keywords: butter cauliflower, Indian cuisine, vegetarian recipe