Butter Cauliflower Curry Recipe

ByAmanda
Jump to Recipe· 4.9 from 4 reviews

If you’re looking for a cozy, flavorful dish that’s both comforting and bursting with spices, you’re going to love this Butter Cauliflower Curry Recipe. It’s one of those recipes that feels fancy enough for guests but is easy enough for a weeknight dinner. If you’ve ever wanted to impress with a vegetarian dish that holds its own, this is your go-to. The tender, charred cauliflower swimming in a rich, buttery, spiced sauce is simply irresistible. So grab your pan, and let me walk you through making this fan-freaking-tastic curry!

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Why This Recipe Works

  • Balanced Spices: The combination of garam masala, turmeric, cumin, and cinnamon creates a curry that’s fragrant, warm, and deeply satisfying.
  • Perfect Cauliflower Texture: Browning the florets before simmering gives a beautiful char and crisp-tender bite that holds up in the sauce.
  • Rich, Creamy Sauce: The butter and heavy cream add lusciousness without overpowering the spices or veggie flavors.
  • Versatile & Easy: It’s approachable for home cooks and adapts easily to dietary needs or ingredient swaps.
Butter Cauliflower Curry, Indian cauliflower curry, vegetarian cauliflower recipes, spicy cauliflower dishes, flavorful cauliflower curry - 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

Each ingredient in this butter cauliflower curry brings something special to the table, working together to create layers of flavor and texture. I’ve found that picking fresh spices and good-quality butter makes all the difference here, so don’t skimp on those!

Butter Cauliflower Curry, Indian cauliflower curry, vegetarian cauliflower recipes, spicy cauliflower dishes, flavorful cauliflower curry - 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: Adds brightness and a subtle tang to balance the richness of the butter and cream.
  • Corn starch: Helps the spices and sauce cling to the cauliflower for a silky finish.
  • Ground cumin: Earthy and warm, it’s a foundational flavor in curried dishes.
  • Ground turmeric: Gives the curry its beautiful golden hue and a slight bitterness that complements the other spices.
  • Garam masala: A spice blend that brings warmth and complexity; it’s used in two stages for depth.
  • Salt: Seasoning is key — it makes all these flavors shine.
  • Olive oil: Used to sauté the cauliflower and onions, helping develop flavor and texture.
  • Cauliflower: The star of the dish — firm enough to hold up to cooking but tender when done.
  • Unsalted butter: Adds richness and a silky mouthfeel that elevates the curry.
  • Yellow onion: Provides sweetness and a savory base when sautéed slowly.
  • Garlic cloves: Fresh garlic boosts aroma and taste.
  • Freshly grated ginger: Gives brightness and a gentle spice note.
  • Tomato paste: Concentrated umami and acidity deepen the sauce flavor.
  • Paprika: Adds a mild smokiness and color.
  • Ground cinnamon: Just a pinch balances the spices with a subtle sweetness.
  • Cayenne pepper (optional): For a gentle heat kick if you like it spicier.
  • Tomato sauce: Makes the sauce saucier and adds acidity without overpowering.
  • Vegetable broth: Liquid base that enriches the curry without heavy creaminess.
  • Heavy cream: For that final touch of richness; you can swap with coconut milk for a dairy-free option.
  • Basmati rice: The perfect fragrant, fluffy side to soak up the delicious sauce.
  • Fresh cilantro and whole-milk Greek yogurt: Garnishes that add freshness and a cooling note.
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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

I love adjusting this Butter Cauliflower Curry Recipe depending on what mood I’m in or what I have at home. Trust me, don’t be shy about making it your own—it only gets better with personal touches.

  • Variation: Once, I swapped the heavy cream for full-fat canned coconut milk to make it vegan; it was just as creamy and had a lovely tropical hint.
  • Spice Level: If you like it hotter, feel free to add more cayenne or even some chopped green chili.
  • Add-Ins: I sometimes throw in cooked chickpeas for extra protein—makes it a fuller meal.
  • Fresh Herbs: While cilantro is traditional, fresh mint or parsley can give a refreshing twist.

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

Step 1: Prep the cauliflower with a flavorful spice marinade

Start by mixing lemon juice, corn starch, cumin, half of the turmeric, garam masala, and salt in a large bowl. This mixture might sound unusual, but it’s magic—it helps the cauliflower soak up the spices and gives the final dish a great texture. I cut my cauliflower into bite-sized florets for even cooking, then toss them gently in this marinade.

Step 2: Brown and cook the cauliflower to perfection

Heat a tablespoon of olive oil over medium-high heat in a large skillet. Add the cauliflower and cook, tossing occasionally, until it gets those nice golden-brown spots and starts to soften—about 7 to 8 minutes. Don’t rush this because the charred parts add so much flavor. Then reduce heat to medium and toss the cauliflower in the marinade again before cooking it in the skillet for another 7 to 8 minutes—this step locks in all those delicious spice flavors and makes the florets crisp-tender.

Step 3: Build the aromatic butter sauce

In the same skillet, add the remaining tablespoon of olive oil and butter. Toss in the chopped onions and cook slowly until they turn translucent and sweet, about 8 minutes. I’ve found this slow cooking really brings out their natural flavor. Then stir in garlic, ginger, and tomato paste, cooking for 2 minutes until fragrant. Sprinkle in the remaining turmeric, most of the garam masala, salt, paprika, cinnamon, and optional cayenne; cook for another minute so the spices bloom and deepen the sauce’s aroma.

Step 4: Simmer everything together

Add the tomato sauce and vegetable broth, bringing the entire mixture to a boil. Then lower the heat and stir in the cream before returning the cauliflower to the skillet. Let everything gently simmer, uncovered, for about 15 minutes until the sauce thickens beautifully and the cauliflower is tender but not mushy. Stir occasionally to prevent sticking, and trust me, you’ll be drooling by this point!

Step 5: Garnish and serve up your masterpiece

Once the curry is ready, garnish generously with fresh cilantro and a dollop of creamy whole-milk Greek yogurt. Serve it steaming hot over fluffy basmati rice—a perfect pairing that soaks up all that luscious sauce.

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Pro Tips for Making Butter Cauliflower Curry Recipe

  • Don’t Skip the Charring: That initial caramelization of the cauliflower adds unmatched flavor and texture—take your time here.
  • Spice Blooming is Key: Cooking your spices in oil before adding liquids really makes the dish fragrant and rich.
  • Adjust Creaminess on the Fly: You can always add a splash more cream or coconut milk if the curry feels too thick or too spicy.
  • Use Fresh Ingredients: Fresh ginger and garlic elevate this dish beyond what pre-ground or powder versions can do.

How to Serve Butter Cauliflower Curry Recipe

Butter Cauliflower Curry, Indian cauliflower curry, vegetarian cauliflower recipes, spicy cauliflower dishes, flavorful cauliflower curry - 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 fresh cilantro and a generous spoonful of whole-milk Greek yogurt. The cilantro adds a burst of color and fresh herbal notes, while the yogurt cools down the spices and adds creaminess. Sometimes, I’ll add a squeeze of fresh lemon juice right before serving for an extra zing. It’s those little things that bring it all together.

Side Dishes

This curry pairs beautifully with fragrant basmati rice—that’s my go-to every time. I’ve also served it with warm naan bread for mopping up the sauce, which is always a crowd-pleaser. For a heartier meal, adding a side of spiced chickpeas or a crisp cucumber raita balances the richness perfectly.

Creative Ways to Present

For special dinners, I love serving this curry in a beautiful bowl garnished with chopped nuts like toasted cashews or almonds for some crunch. Placing a little edible flower or microgreens on top can turn it into a showstopper. Also, layering it inside a warm pita with some fresh greens is a fun twist that guests love.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, where they stay delicious for up to 4 days. The flavors actually deepen overnight, so leftovers taste even better the next day. Just be sure to cool it before refrigerating and avoid storing yogurt garnish with the curry.

Freezing

Freezing works well for this curry if you want to meal prep. Just pop it into a freezer-safe container, leaving some room for expansion. When you’re ready to eat, thaw it overnight in the fridge. Keep in mind that the cream or coconut milk may separate slightly, but a quick stir while reheating will bring it back together.

Reheating

I reheat leftover butter cauliflower curry gently on the stovetop over low heat with a splash of water or broth to loosen the sauce and keep it luscious. Avoid microwaving at high power, as it can dry out the cauliflower. Don’t forget to add fresh cilantro and yogurt after reheating to revive those fresh flavors.

FAQs

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

    Absolutely! To make it vegan, simply substitute the butter with a plant-based alternative like vegan margarine or coconut oil, and replace the heavy cream with full-fat canned coconut milk. Use coconut yogurt or skip the yogurt garnish for serving.

  2. What can I use instead of garam masala?

    If you don’t have garam masala, you can create a quick substitute by combining equal parts ground cinnamon, coriander, cumin, ground cloves, and black pepper. Adjust the quantities to taste. It won’t be exact but will still provide warmth and depth.

  3. Can I use frozen cauliflower for this recipe?

    Frozen cauliflower can work in a pinch, but it won’t get that same charred texture that fresh cauliflower achieves when pan-fried. If you do use frozen, be sure to thaw and dry it well to avoid sogginess, and keep in mind the texture will be softer.

  4. Is this recipe spicy?

    This Butter Cauliflower Curry Recipe is mildly spiced by default, with warmth from spices like paprika and garam masala. The cayenne pepper is optional, so you can turn up the heat to suit your taste.

Final Thoughts

This Butter Cauliflower Curry Recipe holds a special place in my kitchen because it’s proof that simple vegetables can shine when cooked with love and good spices. It’s approachable enough to make anytime but impressive enough to serve friends. Once you try it, you’ll see why I keep coming back to this recipe. So go ahead, give it a whirl, and trust me—you’re going to want to make it again and again!

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Butter Cauliflower Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 4 reviews
  • Author: Amanda
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Vegetarian
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Description

Butter Cauliflower is a rich and flavorful Indian-inspired dish featuring tender cauliflower florets cooked in a spiced tomato and cream sauce, garnished with fresh cilantro and Greek yogurt. Served over basmati rice, it makes a comforting and satisfying vegetarian main course.

Ingredients

Marinade and Seasoning

  • 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

Vegetables and Fats

  • 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 (can substitute ground ginger)

Spices and Sauces

  • 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

Cream and Garnish

  • 1/2 cup heavy cream (can substitute full-fat canned coconut milk)
  • 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 tsp turmeric, 1/2 tsp garam masala, and 1/2 tsp salt. Set this mixture aside for coating the cauliflower.
  2. Brown the cauliflower: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add the cauliflower florets and cook, tossing occasionally, until they are browned in spots and beginning to soften, about 7 to 8 minutes.
  3. Coat cauliflower: Reduce heat to medium. Transfer the partially cooked cauliflower to the bowl with the prepared marinade and toss well to coat all pieces evenly. Return the coated cauliflower to the skillet and continue cooking for another 7 to 8 minutes until charred in spots and crisp-tender. Transfer the cooked cauliflower to a bowl and set aside.
  4. Sauté aromatics: In the same skillet, add the remaining 1 Tbsp olive oil and butter. Add the chopped onions and cook over medium heat until translucent, about 8 minutes. Stir in the minced garlic, grated ginger, and tomato paste, cooking for 2 minutes until fragrant.
  5. Add spices and simmer sauce: Stir in the remaining 1/2 tsp turmeric, 2 1/2 tsp garam masala, 1 tsp salt, paprika, ground cinnamon, and cayenne pepper if using; cook for 1 minute. Pour in the tomato sauce and vegetable broth, bringing the mixture to a boil.
  6. Combine and finish cooking: Reduce heat to a simmer. Stir in the heavy cream and return the cauliflower to the skillet. Let the mixture simmer uncovered until the sauce thickens, about 15 minutes.
  7. Serve: Garnish the butter cauliflower with fresh cilantro and serve over basmati rice topped with a dollop of whole-milk Greek yogurt.

Notes

  • Nutrition information does not include the basmati rice served with the dish.
  • For added protein, serve with chickpeas.
  • You can substitute heavy cream with full-fat canned coconut milk for a dairy-free option.
  • Adjust cayenne pepper to taste or omit for milder flavor.
  • Use freshly grated ginger for best flavor, but ground ginger can be used as a substitute.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 600 mg
  • Fat: 25 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 35 mg

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