Butter Cauliflower Recipe

Butter Cauliflower Recipe

A friendly, warm spin on a classic Indian-inspired dish: tender cauliflower florets simmered in a rich, spiced tomato-cream sauce and finished with butter for luxurious mouthfeel. This version balances bright lemon and warming spices so the cauliflower never feels heavy — perfect with rice or flatbreads for a cozy weeknight meal. For extra inspiration and variations, see this butter cauliflower recipe.

Why make this recipe

• Comforting, but lighter than many creamy vegetable dishes.
• Uses pantry spices to build big flavor with minimal fuss.
• Adaptable for vegan, dairy-free, or extra-spicy preferences.

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 bowl, combine lemon juice, corn starch, cumin, 1 tsp turmeric, 1 tsp garam masala, and 1/2 tsp salt. Set aside.
2. Heat 1 Tbsp olive oil in a skillet over medium heat. Sauté onion until soft, about 5 minutes.
3. Add garlic and ginger; cook for 1-2 minutes until fragrant.
4. Stir in tomato paste, paprika, cinnamon, and cayenne pepper; cook for another minute.
5. Add tomato sauce and vegetable broth; bring to a simmer.
6. Add cauliflower florets and cover. Cook for 10-15 minutes until tender.
7. Stir in the lemon juice mixture and remaining spices. Cook for another 2-3 minutes.
8. Finish with butter and cream (or coconut milk); stir until melted and combined.
9. Serve hot, garnished with cilantro if desired.

Why this method works
This technique first builds flavor with sautéed aromatics and tomato paste, then gently steams the cauliflower in a fragrant tomato-broth base so each floret absorbs spice without falling apart. Finishing with butter and cream (or coconut milk) rounds acidity and brings silky texture, while the cornstarch-lemon mix brightens and slightly thickens the sauce.

How to season and balance
The spice blend uses turmeric, garam masala, cumin, and a touch of cinnamon and paprika for warmth and depth. Lemon juice in the cornstarch slurry gives brightness and a subtle tang that keeps the sauce from tasting one-note. Adjust cayenne to taste for heat.

Best Way to Store Butter Cauliflower

• Refrigerate: Store in an airtight container for up to 3–4 days at 40°F (4°C).
• Freeze: Cool completely, portion into freezer-safe containers, and freeze for up to 2 months at 0°F (-18°C).
• Reheating: Thaw overnight in the fridge, then rewarm gently on the stovetop over low heat with a splash of water or broth; finish with a pat of butter or a spoon of cream to restore richness.

Serving Ideas for Butter Cauliflower

• Serve over steamed basmati rice or jeera (cumin) rice to soak up the sauce.
• Pair with warm naan, roti, or a simple flatbread for scooping.
• Make it part of a larger meal with lentil dal, a crisp cucumber salad, and pickled onions for contrast.
• For a lighter plate, serve alongside roasted sweet potatoes or a grain salad.

Tips to make Butter Cauliflower
Q: How do I keep it moist?
A: Reheat gently and add a splash of vegetable broth, cream, or water if the sauce tightens up.

Q: Can I roast the cauliflower first?
A: Yes — roasting florets at 425°F (220°C) for 20–25 minutes before adding to the sauce gives a caramelized edge and deeper flavor.

Q: How do I make it vegan?
A: Substitute the unsalted butter with vegan butter or additional oil, and use full-fat canned coconut milk instead of heavy cream.

Variations (one or two)

• Swap the dairy: Use full-fat canned coconut milk and vegan butter to make a coconut-forward vegan version with the same silky mouthfeel.
• Add protein: Toss in cooked chickpeas or pan-seared tofu cubes toward the end to make the dish more substantial and protein-packed.

A practical note on timing and technique
If you’re short on time, chop the cauliflower into smaller florets so they cook through in the simmering sauce faster. Alternatively, for a more hands-off approach, you can steam the florets separately to nearly done and fold them into the sauce for the final simmer. Keep an eye on salt levels if you use store-bought vegetable broth that’s salted.

Ingredient swaps and pantry tips

• Tomato sauce substitute: Use crushed tomatoes for a chunkier sauce; cook a little longer to reduce liquid.
• Spices: If fresh ginger is unavailable, 1/2 tsp ground ginger works in a pinch, though fresh is preferable for brightness.
• Thickening: If you prefer a thicker gravy, mix an additional 1 tsp cornstarch with a tablespoon of cold water and stir in, cooking until the sauce thickens.

Frequently Asked Questions

Q: Can I make this ahead of time?
A: Yes — the dish reheats well and flavors often deepen after a day. Store as directed and reheat gently to avoid breaking the sauce.

Q: What goes well as side dishes?
A: Simple basmati rice, naan, a green salad with lemon-yogurt dressing, or roasted vegetables complement it nicely.

Q: Is this spicy?
A: Not inherently — the recipe uses just a pinch of cayenne (optional). Increase or omit to match your heat preference.

Q: How can I make the sauce thicker without cream?
A: Reduce the tomato-broth simmer longer to concentrate flavors, or add the cornstarch slurry gradually until you reach desired consistency.

Q: Can I double the recipe?
A: Yes, the method scales well. Use a larger pot, and allow slightly longer simmering time for larger quantities so flavors meld.

More answers (brief list)

• Q: Will cauliflower get soggy? A: Not if you avoid overcooking — simmer just until tender and not falling apart.
• Q: Can I use frozen cauliflower? A: Yes — thaw and drain well; you may need to reduce added liquid.
• Q: Best garnish? A: Fresh cilantro, a squeeze of lemon, or a drizzle of cream/coconut milk.

Cooking timeline (quick plan)

• Prep (chop, measure spices): 10–15 minutes
• Sauté aromatics and build sauce: 10 minutes
• Simmer cauliflower until tender: 10–15 minutes
• Finish with butter/cream: 2–3 minutes
  Total active time: ~30–40 minutes

Troubleshooting common issues

• Sauce too thin: Simmer uncovered to reduce, or stir in a cornstarch slurry.
• Too salty: Add a splash of lemon juice or a bit of unsweetened coconut milk/cream to mellow saltiness.
• Cauliflower not tender: Cover tightly and simmer longer, or par-cook florets by steaming.

Make-ahead and meal-prep ideas

• Portion into meal-prep containers with rice for easy lunches.
• Freeze individual portions for quick dinners; thaw in fridge overnight before reheating.
• Prepare the sauce ahead, refrigerate, then poach freshly cut florets in it when ready to serve.

Nutritional notes
This dish is vegetable-forward and can be made lower-fat by reducing butter and switching to light coconut milk, though the traditional appeal is its rich, creamy sauce. Cauliflower adds fiber and vitamins, while the spice blend contributes antioxidants.

Palate pairings

• Bright, acidic sides (e.g., lemony cucumber salad) offset the richness.
• Cooling condiments like plain yogurt or raita balance heat and creaminess.
• Crispy textures (papadum or roasted chickpeas) provide contrast.

Final plating tips
Spoon a generous ladle of sauce over rice, arrange cauliflower florets on top, and finish with a swirl of cream or a knob of butter in the center for an attractive gloss. Scatter chopped cilantro and a light dusting of garam masala for aroma.

Conclusion
This Butter Cauliflower recipe delivers a comforting, flavorful main that’s at once simple to prepare and flexible enough to adapt to dietary preferences. If you want a creamier, coconut-scented version with a slightly different spice balance, check out this excellent take on Indian Coconut Butter Cauliflower by Half Baked Harvest: Indian Coconut Butter Cauliflower – Half Baked Harvest. For another perspective and a vegan-focused rendition, Jessica in the Kitchen offers a useful vegan adaptation in her Butter Cauliflower write-up: Butter Cauliflower | Jessica in the Kitchen.

Enjoy making this at home — it’s a reliable weeknight winner that’s also special enough for company.

Butter Cauliflower

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

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Description

A warm, Indian-inspired dish with tender cauliflower florets simmered in a rich, spiced tomato-cream sauce, finished with butter for a luxurious mouthfeel.

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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 bowl, combine lemon juice, corn starch, cumin, 1 tsp turmeric, 1 tsp garam masala, and 1/2 tsp salt. Set aside.
2. Heat 1 Tbsp olive oil in a skillet over medium heat. Sauté onion until soft, about 5 minutes.
3. Add garlic and ginger; cook for 1-2 minutes until fragrant.
4. Stir in tomato paste, paprika, cinnamon, and cayenne pepper; cook for another minute.
5. Add tomato sauce and vegetable broth; bring to a simmer.
6. Add cauliflower florets and cover. Cook for 10-15 minutes until tender.
7. Stir in the lemon juice mixture and remaining spices. Cook for another 2-3 minutes.
8. Finish with butter and cream (or coconut milk); stir until melted and combined.
9. Serve hot, garnished with cilantro if desired.

Notes

Store in an airtight container for up to 3-4 days. Can be frozen for up to 2 months. Reheat gently with added liquid if needed.

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

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: Butter Cauliflower, Indian Cuisine, Vegetarian Dish