Butter Cauliflower in Spiced Tomato Cream Sauce Recipe

Introduction

Butter Cauliflower is a rich, flavorful dish that brings a creamy, spiced tomato sauce together with tender cauliflower florets. Inspired by classic Indian flavors, this recipe is perfect for a comforting vegetarian meal served alongside fluffy basmati rice.

Ingredients

• 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 can (8 oz.) tomato sauce
• 2 cups vegetable broth
• 1/2 cup heavy cream (or full-fat canned coconut milk)
• 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 tsp. paprika
• 1/4 tsp. ground cinnamon
• Pinch of cayenne pepper (optional)
• Basmati rice for serving
• Fresh cilantro and whole-milk Greek yogurt for garnish

Instructions

1. Step 1: In a mixing bowl, combine fresh lemon juice, corn starch, ground cumin, half of the turmeric, half of the garam masala, and one teaspoon of salt. Stir well to make the spice mixture.
2. Step 2: Heat one tablespoon of olive oil in a skillet over medium-high heat. Add cauliflower florets and sauté until they start to brown. Toss the cauliflower with the prepared spice mixture to coat evenly.
3. Step 3: Continue cooking the seasoned cauliflower in the skillet until it develops a nice char. Once done, remove it from the skillet and set aside.
4. Step 4: In the same skillet, melt the unsalted butter over medium heat. Add finely chopped onions and sauté until translucent, about 5 minutes. Then add minced garlic and freshly grated ginger, cooking for another 1–2 minutes until fragrant.
5. Step 5: Stir in tomato paste, paprika, cinnamon, the remaining turmeric, garam masala, the other half teaspoon of salt, and a pinch of cayenne if using. Cook the spices with the tomato paste briefly to deepen their flavor, about 1–2 minutes.
6. Step 6: Pour in the tomato sauce and vegetable broth. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 10 minutes.
7. Step 7: Stir in the heavy cream (or coconut milk) and then return the charred cauliflower to the skillet. Toss gently to coat and heat through for a few minutes before serving.

Tips & Variations

• For a vegan version, replace butter with vegan margarine or additional olive oil and use coconut milk instead of cream.
• Roasting the cauliflower in the oven before adding to the sauce can enhance its flavor and texture.
• Add a handful of spinach or peas near the end of cooking for extra color and nutrition.
• Adjust the cayenne pepper to your spice preference or omit it for a milder dish.

Storage

Store leftover Butter Cauliflower in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat or in a microwave until heated through, adding a splash of water or broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

Yes, you can use frozen cauliflower florets. Thaw and drain them well before cooking to avoid excess moisture that can dilute the sauce.

Is Butter Cauliflower gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free vegetable broth and tomato sauce.

Butter Cauliflower in Spiced Tomato Cream Sauce Recipe

---

★★★★★

4.8 from 82 reviews

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

Pin Recipe

Print Recipe

Description

Butter Cauliflower is a rich and flavorful Indian-inspired dish featuring tender cauliflower florets simmered in a creamy, spiced tomato sauce. This comforting recipe combines aromatic spices like garam masala, cumin, and turmeric with buttery sautéed cauliflower, finished with a touch of cream and fresh lemon juice. Serve it over fluffy basmati rice and garnish with fresh cilantro and Greek yogurt for a delightful meal that satisfies both vegetarians and spice lovers.

---

Ingredients

Scale 1x2x3x

For the Cauliflower and Spices

• 1 medium head of cauliflower, cut into florets
• 2 Tbsp. olive oil, divided
• 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)
• 1 tsp. paprika
• 1/4 tsp. ground cinnamon
• Pinch of cayenne pepper (optional)

For the Sauce

• 3 Tbsp. unsalted butter
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 tsp. freshly grated ginger
• 2 Tbsp. tomato paste
• 1 can (8 oz.) tomato sauce
• 2 cups vegetable broth
• 1/2 cup heavy cream or full-fat canned coconut milk
• 2 Tbsp. fresh lemon juice

To Serve

• Basmati rice
• Fresh cilantro
• Whole-milk Greek yogurt

---

Instructions

1. Prepare spice mixture: In a mixing bowl, combine the fresh lemon juice, corn starch, ground cumin, half of the ground turmeric, half of the garam masala, and half of the salt. This mixture will be used to coat the cauliflower florets.
2. Sauté cauliflower: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower florets and sauté until they start to brown and become slightly charred, about 6-8 minutes.
3. Coat and cook cauliflower with spices: Toss the browned cauliflower florets with the prepared spice mixture to evenly coat them. Continue cooking until the cauliflower is well-charred and seasoned, then remove the cauliflower from the skillet and set aside.
4. Sauté onion, garlic, and ginger: In the same skillet, reduce heat to medium and melt the unsalted butter. Add the finely chopped yellow onion and cook until translucent, about 5 minutes. Stir in the minced garlic and freshly grated ginger and cook for an additional 1-2 minutes until fragrant.
5. Add tomato paste and spices: Stir in the tomato paste, the remaining turmeric, the rest of the garam masala, paprika, ground cinnamon, cayenne pepper (if using), and the remaining salt. Cook briefly, about 1 minute, to deepen the flavors and remove the raw taste from the spices.
6. Simmer sauce: Pour in the tomato sauce and vegetable broth. Stir to combine, then bring the mixture to a gentle simmer. Cook uncovered until the sauce reduces and thickens slightly, about 10-12 minutes.
7. Finish the dish: Stir in the heavy cream (or coconut milk) to add richness. Return the seasoned cauliflower to the skillet, stirring to coat it well with the sauce. Cook for another 3-5 minutes to heat through and allow the flavors to meld.
8. Serve: Serve the butter cauliflower hot over cooked basmati rice. Garnish with fresh cilantro leaves and a dollop of whole-milk Greek yogurt for added creaminess and freshness.

Notes

• For a dairy-free option, substitute the butter and heavy cream with vegan butter and canned coconut milk respectively.
• You can adjust the heat by increasing or omitting the cayenne pepper according to your preference.
• Char the cauliflower well for the best depth of flavor.
• This dish pairs beautifully with basmati rice but can also be served with naan or other flatbreads.

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

Keywords: Butter Cauliflower, Indian-style cauliflower, creamy cauliflower recipe, vegetarian Indian curry, easy cauliflower recipe, spiced cauliflower