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Butter Cauliflower Curry Recipe

ByCaroline
Jump to Recipe· 4.7 from 16 reviews

If you’re looking for a cozy, comforting dish that’s bursting with flavor and just feels like a warm hug, you’ve got to try this Butter Cauliflower Curry Recipe. Trust me, it’s one of those meals I find myself coming back to again and again — it’s creamy, spiced perfectly, and highlights cauliflower in such a delightful way. Plus, it’s super approachable for any home cook. Stick around because I’ll walk you through exactly how to nail it, and maybe share a little secret or two from my kitchen.

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Why This Recipe Works

  • Perfect Spice Balance: The blend of turmeric, garam masala, and paprika provides warmth without overpowering the delicate cauliflower.
  • Contrast of Textures: Charred, crisp-tender cauliflower paired with a luscious buttery sauce makes every bite interesting.
  • Layered Flavors: Sautéed onions, garlic, ginger, and tomato paste build a rich base that deepens the curry’s taste.
  • Simple Ingredients, Big Impact: You don’t need fancy stuff here — just good technique and quality staples.
Butter Cauliflower Curry, cauliflower curry recipe, creamy cauliflower curry, spicy 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

Every ingredient in this Butter Cauliflower Curry Recipe plays a crucial role. From spices to vegetables to dairy, they all come together in harmony. When you pick your cauliflower, aim for a firm head with tightly packed florets—that’s going to give you the best texture once cooked.

Butter Cauliflower Curry, cauliflower curry recipe, creamy cauliflower curry, spicy 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
  • Lemon Juice: Adds brightness and helps tenderize the cauliflower slightly.
  • Corn Starch: This is a clever trick to help the spices and sauce cling beautifully to the cauliflower.
  • Ground Cumin: Deep, earthy notes that anchor the spice mix.
  • Ground Turmeric: Brings a warm color and subtle bitterness that balances richness.
  • Garam Masala: The star Indian spice blend that delivers warmth and complexity.
  • Salt: Enhances and balances all the flavors.
  • Olive Oil: For sautéing and browning; I like extra virgin but light olive oil works too.
  • Cauliflower: The star veggie — aim for fresh and medium-sized for even cooking.
  • Unsalted Butter: Adds that signature creamy richness you expect in a “butter” curry.
  • Yellow Onion: Sweetness and body, sautéed gently until translucent.
  • Garlic: Pungent aroma and bold flavor.
  • Fresh Ginger: If you can, grate fresh ginger — it gives a fresher punch than ground.
  • Tomato Paste: Concentrated tomato flavor and a bit of sweetness.
  • Paprika: Mildly smoky and sweet; adds color too.
  • Ground Cinnamon: A surprising but subtle warming hint.
  • Cayenne Pepper (optional): For a little kick — adjust based on your heat preference.
  • Tomato Sauce: The saucy foundation with acidity and body.
  • Vegetable Broth: Adds moisture and deeper flavor than water.
  • Heavy Cream: Brings creaminess and softens the spices; coconut milk is a great dairy-free swap.
  • Basmati Rice: The classic pairing that soaks up that luscious sauce.
  • Fresh Cilantro and Greek Yogurt: Garnishes that add freshness and tangy 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.

Make It Your Way

This Butter Cauliflower Curry Recipe is a great canvas for your own tweaks. I love to switch up the spice levels or swap cream for coconut milk depending on the vibe I’m going for. Feel free to make it yours!

  • Variation: I’ve added some cooked chickpeas sometimes to give the dish a protein boost when I want a heartier meal — it blends so well with the spices.
  • Dairy-Free: Using full-fat canned coconut milk instead of cream makes this curry just as creamy but perfect for vegan or dairy-free diets.
  • Spice Levels: If you like it hotter, increase the cayenne or add a diced green chili when cooking the onions.
  • Vegetable Swaps: You can toss in other vegetables like peas or chopped spinach near the end for a colorful, nutritious twist.

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

Step 1: Prep and Marinate the Cauliflower

Start by mixing lemon juice, corn starch, cumin, half the turmeric, garam masala, and salt in a large bowl. This combo not only flavors your cauliflower but also helps create a nice coating that crisps up beautifully when cooked. Toss the cauliflower florets in this mixture until well coated and set it aside while you heat the skillet.

Step 2: Sear the Cauliflower for That Perfect Char

Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower and let it cook, tossing occasionally, until you see golden brown spots and it starts to soften—about 7 to 8 minutes. Then reduce the heat to medium, toss the cauliflower again to coat with the spices from the bowl, and cook another 7 to 8 minutes. You want some spots nicely charred but keep that crisp-tender texture. When it’s ready, transfer the cauliflower to a bowl—it’s going to take center stage soon!

Step 3: Build the Flavor Base

Add the remaining olive oil and butter to the skillet over medium heat. Once melted, stir in your finely chopped onions and sweat them slowly for about 8 minutes, until translucent and soft. This slow cooking unlocks their sweetness, which balances the spices beautifully. Then toss in the minced garlic, grated ginger, and tomato paste. Cook everything for around 2 minutes until fragrant—it smells incredible at this point!

Step 4: Spice It Up and Simmer

Now sprinkle in the remaining turmeric, garam masala, salt, paprika, cinnamon, and if you want a touch of heat, add cayenne pepper. Stir and let those spices bloom for about a minute. Next, pour in the tomato sauce and vegetable broth and bring everything to a gentle boil. Lower the heat, stir in the heavy cream, and then reintroduce the cauliflower florets to the skillet.

Step 5: Simmer Until Thick and Perfect

Let the curry simmer uncovered for about 15 minutes, stirring occasionally. The sauce will reduce and thicken, coating the cauliflower with that creamy, flavorful goodness. Keep an eye on it towards the end to prevent sticking—if it’s getting too thick, you can always add a splash more broth.

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Tips from My Kitchen

  • Don’t Skip the Char: That slight charring adds an amazing flavor depth to the cauliflower, so don’t rush it—patience is key here.
  • Fresh Ginger Beats Ground: I always recommend fresh ginger for that bright zing; the version using ground ginger just isn’t quite the same.
  • Cream or Coconut Milk? I’ve found both work beautifully. Coconut milk gives a lovely tropical twist and makes it vegan-friendly, while cream feels indulgent and luscious.
  • Watch the Simmer: Stir regularly as the sauce thickens to avoid burning and keep flavors balanced.

How to Serve Butter Cauliflower Curry Recipe

Butter Cauliflower Curry, cauliflower curry recipe, creamy cauliflower curry, spicy 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 never skip fresh cilantro—it brightens every bite and adds a fresh herbal note. A generous dollop of whole-milk Greek yogurt on top adds creaminess and a tangy contrast that cuts through the richness beautifully. If I’m feeling fancy, a sprinkle of toasted cumin seeds or a squeeze of lime juice can elevate it even further.

Side Dishes

Basmati rice is my go-to; its fluffy texture and delicate aroma are the perfect match. Occasionally, I serve it with warm naan bread to soak up every last bit of sauce. Roasted or sautéed greens like spinach or kale work nicely to add some freshness and extra nutrition on the side.

Creative Ways to Present

For a dinner party, I’ve served the curry inside little hollowed-out bell peppers or small pumpkins — it makes for a striking presentation and adds a subtle sweetness. Another time, I layered it over a bed of roasted cauliflower rice for a low-carb spin that guests loved.

Make Ahead and Storage

Storing Leftovers

Let the curry cool completely before storing it in an airtight container in the fridge. It keeps very well for up to 4 days. I like to separate the rice if possible so it doesn’t get mushy when reheated together.

Freezing

I’ve frozen this Butter Cauliflower Curry Recipe successfully a couple of times. Use a freezer-safe container and freeze in portions so you can thaw just what you need. The texture of cauliflower holds up well after freezing, and the sauce remains creamy. Just skip the rice until serving day for best texture.

Reheating

Reheat gently on the stove over low heat, stirring occasionally and adding a splash of water or broth if the sauce has thickened too much. Microwave works in a pinch, but stirring halfway through helps keep it even. Finish with fresh garnishes to revive that bright flavor.

FAQs

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

    Absolutely! Swap out the butter for a plant-based margarine or oil, and replace the heavy cream with full-fat coconut milk. You could also use a vegan yogurt alternative for the garnish. This still keeps the curry rich and delicious but dairy-free.

  2. What can I substitute if I don’t have garam masala?

    If you’re missing garam masala, you can blend warm spices like cinnamon, ground cloves, cardamom, cumin, coriander, and black pepper in small amounts to mimic its flavor. Alternatively, use curry powder, though it will taste a bit different but still delicious.

  3. How do I prevent the cauliflower from becoming mushy?

    Char the cauliflower over medium-high heat without overcrowding the pan to help it stay crisp-tender. Tossing it with the corn starch mixture before cooking also helps maintain a better texture. Avoid overcooking during the simmering step by keeping an eye on the timing and heat.

  4. Can I add protein to this Butter Cauliflower Curry Recipe?

    Definitely! Adding cooked chickpeas is a personal favorite and blends in seamlessly with the flavors. You could also add paneer cubes or tofu for more protein, adding them towards the end of simmering so they don’t overcook.

Final Thoughts

This Butter Cauliflower Curry Recipe is one of those dishes that tastes special but is surprisingly simple to make. It’s flexible enough for you to play with, yet reliably delicious every time. I love serving it on busy weeknights or when friends come by because it feels comforting, homemade, and a little bit luxurious all at once. Give it a try — I have a feeling this one’s going to become one of your favorites too.

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Butter Cauliflower Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 16 reviews
  • Author: Caroline
  • 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

Butter Cauliflower is a flavorful and aromatic Indian-inspired dish featuring tender cauliflower florets cooked in a rich, spiced tomato and cream sauce. This comforting recipe balances spices like garam masala, turmeric, and cumin with creamy butter and heavy cream, making it 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)

Cauliflower and Cooking

  • 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 (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)

Serving and Garnish

  • Basmati rice for serving
  • Fresh cilantro for garnish
  • Whole-milk Greek yogurt for garnish

Instructions

  1. Prepare the marinade: In a large bowl, combine fresh lemon juice, corn starch, ground cumin, 1/2 teaspoon ground turmeric, 1/2 teaspoon garam masala, and 1/2 teaspoon salt. Set this mixture aside.
  2. Cook the cauliflower: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower florets and cook, tossing occasionally, until the cauliflower is browned in places and begins to soften, about 7 to 8 minutes.
  3. Marinate cauliflower: Reduce the heat to medium and transfer the cooked cauliflower to the bowl with the marinade mixture. Toss thoroughly to coat the cauliflower evenly with the spices and corn starch.
  4. Finish cooking cauliflower: Return the seasoned cauliflower back to the skillet and cook for another 7 to 8 minutes, until the cauliflower is charred in spots and crisp-tender. Transfer the cooked cauliflower to a separate bowl.
  5. Sauté aromatics and build sauce: Add the remaining 1 tablespoon of olive oil and butter to the skillet. Add the finely chopped onion and cook until translucent, about 8 minutes. Stir in the minced garlic, grated ginger, and tomato paste, and cook for 2 minutes until fragrant.
  6. Add spices and simmer: Mix in the remaining 1/2 teaspoon turmeric, 2 1/2 teaspoons garam masala, 1 teaspoon salt, paprika, ground cinnamon, and optional cayenne pepper. Cook for 1 minute until the spices release their aromas. Pour in the tomato sauce and vegetable broth and bring the mixture to a boil.
  7. Incorporate cream and cauliflower: Reduce the heat to a simmer, stir in the heavy cream (or coconut milk substitute), then return the cooked cauliflower to the skillet. Simmer uncovered for about 15 minutes until the sauce thickens and coats the cauliflower nicely.
  8. Serve and garnish: Serve the butter cauliflower over cooked basmati rice. Garnish with fresh cilantro and add a dollop of whole-milk Greek yogurt on top for a creamy finish.

Notes

  • Nutrition information does not include the basmati rice served alongside.
  • For extra protein, serve this dish with chickpeas.
  • Substitute heavy cream with full-fat canned coconut milk to make it dairy-free.
  • If fresh ginger is unavailable, ground ginger can be used as a substitute.
  • You can adjust the cayenne pepper amount or omit it for less heat.

Nutrition

  • Serving Size: 1 serving without rice
  • Calories: 320 kcal
  • Sugar: 7 g
  • Sodium: 680 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 6 g
  • Protein: 6 g
  • Cholesterol: 40 mg

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