Butter Cauliflower

Posted by by Sara 8 months Ago 55 Views

Introduction

Is it possible to enjoy the rich, indulgent flavor of Indian butter chicken without any meat? Absolutely. In fact, the rise of plant-based diets has driven a 40% increase in global searches for vegetarian Indian recipes in the last two years. This Butter Cauliflower recipe takes the classic comfort of butter chicken and transforms it into a satisfying, vegetarian main that’s loaded with spices, creamy sauce, and tender roasted cauliflower.

Whether you’re following a vegetarian lifestyle or simply want a meatless Monday winner, this dish delivers full-on flavor without compromise.

Ingredients List

  • 1 large head of cauliflower, cut into bite-sized florets
  • 2 tablespoons oil or ghee
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (adjust to spice preference)
  • 1/2 teaspoon salt, or to taste
  • 1 (14 oz) can crushed tomatoes
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar (optional)
  • Fresh cilantro, for garnish

Substitutions:

  • Swap heavy cream with Greek yogurt or plant-based alternatives.
  • Use smoked paprika in place of chili powder for a milder flavor.

Timing

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Total Time: 35 minutes

Fun fact: Traditional butter chicken takes about 90 minutes. This recipe saves you over 50% of that time while delivering equal comfort.

Step-by-Step Instructions

Step 1: Roast the Cauliflower

Preheat oven to 425°F (220°C). Toss cauliflower florets with 1 tablespoon oil and a pinch of salt. Spread on a baking sheet and roast for 20 minutes, flipping halfway through until slightly charred and tender.

Tip: Roasting instead of steaming boosts flavor and texture.

Step 2: Build the Aromatics

In a large skillet, heat remaining oil over medium heat. Sauté onion for 4–5 minutes until soft. Add garlic and ginger, cooking for another 1–2 minutes.

Step 3: Add the Spices

Stir in garam masala, turmeric, cumin, and chili powder. Cook for 30 seconds until fragrant—this helps the spices “bloom” and intensify.

Step 4: Simmer the Sauce

Add crushed tomatoes, tomato paste, sugar, and salt. Stir well, reduce heat, and simmer uncovered for 10 minutes.

Step 5: Blend (Optional)

For a smoother sauce, blend using an immersion blender or pour into a blender (let cool slightly first).

Step 6: Add Cream and Cauliflower

Return sauce to pan (if blended) and stir in cream or coconut milk. Gently fold in roasted cauliflower. Simmer for 5 minutes until heated through.

Step 7: Garnish and Serve

Top with chopped cilantro and serve hot with basmati rice or naan.

Nutritional Information (Per Serving)

  • Calories: 240 kcal
  • Protein: 6g
  • Carbohydrates: 18g
  • Fat: 16g
  • Fiber: 5g
  • Sugar: 7g

Healthier Alternatives for the Recipe

  • Replace cream with low-fat yogurt or cashew cream for lighter calories.
  • Add peas or chickpeas for extra plant-based protein.
  • Skip sugar entirely if your tomatoes are naturally sweet.
  • Serve with quinoa or brown rice for a whole grain upgrade.

Serving Suggestions

  • Pair with garlic naan or turmeric rice.
  • Serve over cauliflower rice for a low-carb version.
  • Add a dollop of Greek yogurt or raita to cool the heat.
  • Turn leftovers into a wrap with flatbread and greens.

Common Mistakes to Avoid

  • Skipping the roast: Raw cauliflower in sauce lacks depth and texture.
  • Burning the spices: Always stir constantly and cook briefly when adding dry spices.
  • Overblending: For a rustic texture, only blend half the sauce.
  • Using low-fat dairy in high heat: This can cause curdling—temper it in or use plant-based cream.

Storing Tips for the Recipe

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: This sauce freezes beautifully. Freeze without cream and add fresh upon reheating.
  • Reheat: Warm on stovetop over low heat, stirring occasionally.
  • Meal Prep: Roast cauliflower ahead and refrigerate until ready to simmer.

Conclusion

Butter Cauliflower is a creamy, spice-rich, vegetarian-friendly meal that delivers everything you love about Indian comfort food—without the meat. It’s quick, nourishing, and perfect for busy weeknights.

Try it this week and let us know in the comments how you served yours! Subscribe for more wholesome global eats.

FAQs

Q: Can I use frozen cauliflower?
A: Yes. Thaw and pat dry thoroughly before roasting to avoid sogginess.

Q: Is Butter Cauliflower spicy?
A: It has a gentle warmth. Reduce or omit chili powder for a mild version.

Q: Can I use this sauce with other veggies?
A: Definitely! Try tofu, chickpeas, or potatoes.

Q: Is Butter Cauliflower gluten-free?
A: Yes, it’s naturally gluten-free. Just check your spices and tomato products to be safe.

Q: Can I make this dish in advance?
A: Absolutely. It tastes even better the next day as the flavors develop.