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Butter Cauliflower Curry Recipe

ByMadison
Jump to Recipe· 4.5 from 6 reviews

If you love cozy, flavorful dinners that feel both comforting and a little fancy, then you’re going to adore this Butter Cauliflower Curry Recipe. It’s one of those dishes I turn to when I want a warm hug on a plate that’s packed with spice, creaminess, and that unbeatable homemade charm. Plus, it’s perfect for anyone looking to make a delicious vegetarian meal that’s satisfying enough to impress even meat-eaters. Stick around because I’ll share all my best tips to get this curry just right!

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Why This Recipe Works

  • Perfect balance of spices: The combination of turmeric, garam masala, cumin, and cinnamon gives the curry deep warm flavors without being overpowering.
  • Charred cauliflower adds texture: Searing the florets creates a lovely crisp-tender bite that contrasts beautifully with the creamy sauce.
  • Butter and cream for richness: These ingredients soften the spices and create a luscious, satisfying sauce that feels indulgent but never heavy.
  • Simple to customize: Whether you want to add heat with cayenne or swap cream for coconut milk, it’s easy to tweak for different dietary needs.
Butter Cauliflower Curry, vegetarian cauliflower curry, flavorful cauliflower recipes, creamy vegetable curry, easy Indian cauliflower dish - A close-up view of a black cast iron pan filled with thick, smooth orange-red curry sauce as the base layer, with several golden-brown roasted cauliflower florets partially submerged in the sauce, their charred edges adding texture and depth; fresh bright green cilantro leaves are scattered on top across the dish, adding a pop of color and freshness. The pan is placed on a white marbled textured surface. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

These ingredients come together beautifully because each plays a vital role in building layers of flavor and texture. When you shop, look for fresh cauliflower that’s tightly packed with no brown spots, and fresh ginger and garlic that will bring that aromatic punch we all love.

Butter Cauliflower Curry, vegetarian cauliflower curry, flavorful cauliflower recipes, creamy vegetable curry, easy Indian cauliflower dish - Flat lay of a medium head of fresh cauliflower cut into florets, a whole yellow onion unpeeled, three whole uncracked garlic cloves, a small piece of fresh ginger root, a few sprigs of fresh cilantro, a small mound of bright red tomato paste on a white ceramic dish, a small white bowl of smooth tomato sauce, a small white bowl of golden olive oil, a small white bowl of melted unsalted butter, a small white bowl of creamy heavy cream, a small white bowl of fresh lemon juice, small piles of ground turmeric, ground cumin, garam masala, ground cinnamon, paprika, and salt arranged neatly on white ceramic plates, a pinch of cayenne pepper sprinkled lightly on white ceramic, a small white bowl of fine corn starch, and a small white bowl of vegetable broth, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Fresh lemon juice: Brightens the dish and helps balance the richness of butter and cream.
  • Corn starch: Helps thicken the sauce and also lightly coats the cauliflower for better searing.
  • Ground cumin: Adds earthiness and warmth to the spice profile.
  • Ground turmeric: Offers a subtle bitterness and vibrant color to the curry.
  • Garam masala: A fragrant spice blend that rounds out the flavors with its aromatic complexity.
  • Salt: Essential for seasoning in layers throughout the cooking process.
  • Olive oil: Used for frying the cauliflower and sautéing aromatics; it has a subtle fruity flavor.
  • Cauliflower florets: The star of the show; roasting them first gives texture and flavor depth.
  • Unsalted butter: Adds creamy richness and helps mellow the spices.
  • Yellow onion: Provides sweetness once cooked down soft and translucent.
  • Garlic cloves: For pungency and depth.
  • Fresh ginger: Adds a sharp, zesty warmth.
  • Tomato paste: Intensifies the tomato flavor and adds umami.
  • Paprika: Contributes mild smokiness and color.
  • Ground cinnamon: A subtle sweet spice that complements the heat.
  • Cayenne pepper (optional): For a bit of kick if you like your curry spicy.
  • Tomato sauce: Forms the base of the sauce, delivering acidity and smoothness.
  • Vegetable broth: Adds depth and thins the sauce to the right consistency.
  • Heavy cream: Creates the luxurious, smooth finish; coconut milk works wonderfully for a dairy-free twist.
  • Basmati rice: The traditional side that soaks up the delicious sauce perfectly.
  • Fresh cilantro and Greek yogurt: Garnishes that bring freshness and cooling creaminess.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Butter Cauliflower Curry Recipe is seriously flexible. I’ve experimented a lot, and it’s always a hit whether I add a little heat or swap in coconut milk. The beauty here is that you can make it your own based on what you like and what you have on hand.

  • Variation: Once I added chickpeas for extra protein, and it turned dinner into a full, hearty meal that satisfied everyone around my table.
  • Spice Level: If you like it hot, I recommend starting with a pinch of cayenne and adjusting—too much too soon can overpower the delicate cauliflower.
  • Dairy-Free: Swap heavy cream for full-fat canned coconut milk for a delicious vegan alternative that doesn’t sacrifice creaminess.
  • Texture: Try roasting the cauliflower in the oven if you don’t want to stand at the stove, but be sure not to overcook it—you want some bite.

Step-by-Step: How I Make Butter Cauliflower Curry Recipe

Step 1: Prep and Season the Cauliflower

Start by combining the lemon juice, corn starch, cumin, turmeric, garam masala, and half the salt in a large bowl. This mixture is your secret weapon to seasoning the cauliflower evenly and adding a bit of body to the sauce later. Once your cauliflower florets are ready, toss them in this mixture so every bite gets that lovely burst of flavor.

Step 2: Sear the Cauliflower Until Charred and Tender

Heat a tablespoon of olive oil in a big skillet over medium-high heat. I like to use a sturdy pan so the cauliflower gets nice and brown. Cook the cauliflower about 7 to 8 minutes, tossing occasionally, until you see some charred spots forming. Then, reduce heat to medium and toss the cauliflower back into the skillet after coating with the seasoning mix again—this layering technique gives you bursts of complexity in every bite. Cook another 7 to 8 minutes until it’s crisp-tender—soft but with a little crunch left, which is exactly what you want.

Step 3: Build the Rich, Flavorful Sauce

After setting the cauliflower aside, melt the butter with the remaining olive oil in the same skillet. Toss in the finely chopped onion and cook it low and slow for about 8 minutes until translucent and naturally sweet. Then add minced garlic, freshly grated ginger, and tomato paste—stir those around for 2 minutes until fragrant. This mix forms the aromatic base of your curry and smells absolutely divine at this point.

Step 4: Spice It Up and Simmer

Add the rest of the turmeric, garam masala, salt, paprika, cinnamon, and a pinch of cayenne if you’re feeling adventurous. Give it a minute or so to let all those spices bloom. Then pour in the tomato sauce and vegetable broth, bringing everything to a gentle boil. Lower the heat to a simmer, stir in the cream, and return your cauliflower to the pan. Let it simmer uncovered for about 15 minutes until the sauce thickens beautifully, coating each floret with that rich, velvety spiced sauce.

Step 5: Garnish and Serve

Once your curry is all saucy and dreamy, sprinkle fresh cilantro on top and serve over fluffy basmati rice. Don’t skip the dollop of creamy Greek yogurt—it adds a fresh, cooling contrast that balances the spices perfectly. Trust me, it’s a game-changer.

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Pro Tips for Making Butter Cauliflower Curry Recipe

  • Don’t rush the cauliflower. Searing it in two stages lets more surface area char, giving that addictive crispy edge.
  • Toast spices gently. When you add the garam masala and turmeric to the onion mixture, keep the heat moderate so they don’t burn but get to release their aroma fully.
  • Use fresh ginger and garlic. It makes a big difference compared to powder, lending that fresh zing and complexity.
  • Adjust cream at the end. Adding cream too early can cause it to break; stirring it in just before simmering keeps the sauce silky perfect.

How to Serve Butter Cauliflower Curry Recipe

Butter Cauliflower Curry, vegetarian cauliflower curry, flavorful cauliflower recipes, creamy vegetable curry, easy Indian cauliflower dish - The image shows two bowls filled with white rice at the bottom, topped with a thick orange curry sauce with large cauliflower pieces mixed in. There is a dollop of white cream in the center on top of the curry in each bowl. Fresh green cilantro leaves are scattered over the curry for garnish. Each bowl has a piece of flatbread with a golden-brown toasted texture, placed on the side. One bowl has a patterned blue spoon resting inside it. The bowls are placed on a white marbled surface with a small bowl of white cream nearby. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top this curry with a generous handful of freshly chopped cilantro—it adds a bright herbal note that freshens every bite. The spoonful of whole-milk Greek yogurt is non-negotiable for me; it gives a satisfying creaminess and cools the spices perfectly, especially if you decide to add cayenne.

Side Dishes

Basmati rice is my go-to side—its fluffy grains soak up the creamy sauce like magic. If you want something different, warm naan or flatbread also pairs wonderfully to scoop up the curry. For a heartier meal, I sometimes add a simple cucumber and tomato salad tossed in lemon and mint on the side.

Creative Ways to Present

For special occasions, try serving this curry inside mini hollowed-out bread bowls or stuffed into warm pita pockets for a fun twist. Another favorite is layering the curry with rice in a clear glass bowl topped with fresh herbs and a drizzle of yogurt, making it look as gorgeous as it tastes.

Make Ahead and Storage

Storing Leftovers

I store leftover Butter Cauliflower Curry in an airtight container in the fridge, and it keeps beautifully for up to 4 days. The cauliflower stays tender without getting mushy, and the flavors even mellow and deepen overnight, which makes leftovers a lunchtime treat.

Freezing

This curry freezes very well. I portion it out into freezer-safe containers or bags, and it holds up nicely for about 2 months. Just make sure to leave space for expansion, and thaw overnight in the fridge before reheating.

Reheating

When reheating, I prefer warming it slowly on the stovetop with a splash of water or broth to loosen the sauce if needed. This keeps the creamy texture intact and avoids any separation that sometimes happens when microwaving cream-based dishes.

FAQs

  1. Can I make this Butter Cauliflower Curry Recipe vegan?

    Absolutely! Just swap the butter for a vegan alternative like coconut oil or vegan margarine and replace the heavy cream with canned full-fat coconut milk. The coconut milk adds richness and complements the spices perfectly while keeping the curry creamy and delicious.

  2. How spicy is this Butter Cauliflower Curry Recipe?

    The recipe is mildly spiced by default, focusing on warm aromatic flavors. If you love heat, you can add cayenne pepper or even some chopped fresh chili peppers according to your taste. Start small—you can always add more!

  3. Can I use frozen cauliflower for this recipe?

    While fresh cauliflower gives the best texture and flavor, you can use frozen if that’s what’s on hand. Just make sure to thaw and pat it dry well before cooking to avoid excess water, which can make the curry watery.

  4. Is basmati rice the only good pairing?

    Basmati rice is traditional and works beautifully here, but jasmine rice, brown rice, or even quinoa can serve as tasty alternatives. Flatbreads like naan or roti are great for scooping and soaking up the sauce as well.

Final Thoughts

This Butter Cauliflower Curry Recipe really holds a special place in my kitchen rotation. It’s the kind of recipe that makes you feel like you’ve treated yourself without a ton of fuss—perfect for weeknights or even casual dinner parties. I know you’ll enjoy the layers of warmth, creaminess, and just the right spice blend as much as I do. Give it a go and don’t forget to tell me how it turns out—sharing food stories with friends is the best part, isn’t it?

Print
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Butter Cauliflower Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 6 reviews
  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian
Print Recipe

Description

A flavorful Indian-inspired Butter Cauliflower recipe featuring tender cauliflower florets cooked in a spiced tomato cream sauce, perfect served over basmati rice and garnished with fresh cilantro and Greek yogurt.

Ingredients

Marinade

  • 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

Main

  • 2 Tbsp olive oil divided
  • 1 medium head cauliflower, cut into florets
  • 3 Tbsp unsalted butter
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tsp freshly grated ginger (substitute ground ginger)
  • 2 Tbsp tomato paste
  • 1 tsp paprika
  • 1/4 tsp ground cinnamon
  • Pinch of cayenne pepper (optional)
  • 1 8-oz can tomato sauce
  • 2 cups vegetable broth
  • 1/2 cup heavy cream (substitute full-fat canned coconut milk)
  • Basmati rice for serving
  • Fresh cilantro and whole-milk Greek yogurt for garnish

Instructions

  1. Prepare marinade: In a large bowl, combine lemon juice, corn starch, cumin, 1/2 tsp turmeric, 1/2 tsp garam masala, and 1/2 tsp salt. Set aside.
  2. Cook cauliflower initial: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, about 8 minutes.
  3. Marinate cauliflower: Reduce heat to medium, transfer cauliflower to the bowl with the marinade mixture, and toss to coat evenly.
  4. Cook cauliflower thoroughly: Return the seasoned cauliflower to the skillet and cook another 7 to 8 minutes until charred in spots and crisp-tender. Transfer cauliflower to a bowl and set aside.
  5. Sauté aromatics: Add remaining 1 Tbsp olive oil and butter to the skillet. Add chopped onion and cook until translucent, about 8 minutes.
  6. Add garlic and spices: Stir in minced garlic, grated ginger, and tomato paste; cook for 2 minutes until fragrant.
  7. Incorporate spices: Add remaining 1/2 tsp turmeric, 2 1/2 tsp garam masala, 1 tsp salt, paprika, ground cinnamon, and a pinch of cayenne pepper if using; cook for 1 minute to bloom the spices.
  8. Add liquids and simmer: Pour in tomato sauce and vegetable broth; bring the mixture to a boil. Reduce heat to a simmer, then stir in heavy cream and return cauliflower to the skillet.
  9. Simmer to thicken: Let the mixture simmer uncovered until the sauce thickens, about 15 minutes.
  10. Serve: Garnish with fresh cilantro and serve over warm basmati rice with a dollop of whole-milk Greek yogurt.

Notes

  • Nutrition information does not include basmati rice.
  • For added protein, serve alongside chickpeas.
  • Substitute full-fat canned coconut milk for heavy cream to make it dairy-free.
  • Freshly grated ginger can be replaced with ground ginger if needed.
  • If you prefer a spicier dish, increase the cayenne pepper to taste.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 6 g
  • Sodium: 600 mg
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 40 mg

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