Butter Cauliflower Curry Recipe

ByJulia
Jump to Recipe· 4.6 from 4 reviews

If you’re craving a dish that’s rich, comforting, and packed with vibrant flavors, you’ll absolutely adore this Butter Cauliflower Curry Recipe. I stumbled upon this gem while experimenting with vegetarian curries, and honestly, it quickly became my go-to for cozy dinners. It’s got the perfect balance of creamy butter, warming spices, and tender cauliflower that just melts in your mouth. Stick around, because I’ll walk you through every step and share all my little kitchen secrets to make this curry sing in your own kitchen.

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Why This Recipe Works

  • Layered Spices: The gradual addition of garam masala and turmeric builds a deep, well-rounded flavor that keeps you coming back for more.
  • Perfect Cauliflower Texture: Roasting the cauliflower in the skillet until charred spots form adds an unbeatable texture and flavor.
  • Balanced Creaminess: Butter and heavy cream come together to give this curry its luxurious, smooth mouthfeel without overpowering the spices.
  • Simple Ingredients, Big Impact: Using everyday pantry staples in a smart way creates a restaurant-worthy dish without fuss or mystery ingredients.
Butter Cauliflower Curry, vegetarian cauliflower curry, easy cauliflower curry, creamy curry with cauliflower, flavorful veggie 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 Recipe plays a special role, creating a dish that’s comforting yet exciting. When shopping, fresh cauliflower and quality butter make a huge difference, so opt for fresh florets and unsalted butter for the best control over the flavors.

Butter Cauliflower Curry, vegetarian cauliflower curry, easy cauliflower curry, creamy curry with cauliflower, flavorful veggie 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 helps tenderize the cauliflower as it marinates with the spices.
  • Corn starch: Gives a light coating to cauliflower that helps the spices stick and creates a slightly thickened sauce later.
  • Ground cumin: Brings a warm earthiness that’s classic in Indian curries.
  • Ground turmeric: Offers a subtle bitterness and vibrant golden color, added in stages for flavor layering.
  • Garam masala: A fragrant blend that’s key to authentic curry flavor; splitting the quantity adds depth.
  • Salt: Used in steps to season both the cauliflower and the sauce perfectly.
  • Olive oil: For sautéing and initial roasting, helps those crispy edges develop.
  • Cauliflower: The star of the show—choosing a firm, fresh head ensures the curry holds its texture.
  • Unsalted butter: Adds richness and a velvety finish that makes this curry truly indulgent.
  • Yellow onion: Builds sweetness and body to the curry base when softened properly.
  • Garlic and ginger: Fresh aromatics that give the curry its signature savory warmth.
  • Tomato paste and tomato sauce: Introduce tang and umami, balancing the richness of butter and cream.
  • Paprika and cinnamon: Tiny boosts of sweetness and smoky warmth, rounding out the spice profile.
  • Cayenne pepper (optional): For those who like a little kick, add just a pinch to wake up the flavors.
  • Vegetable broth: Creates a flavorful liquid base to simmer the curry and keep it saucy.
  • Heavy cream: For creamy texture and mellowing the heat, or substitute with coconut milk for dairy-free options.
  • Basmati rice: Perfectly fragrant and light, the ideal side to soak up every bit of this luscious curry.
  • Fresh cilantro and Greek yogurt: Garnishes that add freshness and cool creaminess to balance the spices.
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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 how flexible this Butter Cauliflower Curry Recipe is—whether you want to dial up the heat, add more veggies, or keep it creamy but lighter, it all works. Make it your own: trust me, experimenting here is half the fun!

  • Spice it up: When I’m in the mood for more heat, I add more cayenne or even a dash of chopped green chili—it wakes up the whole curry beautifully.
  • Protein boost: Sometimes I toss in chickpeas during the simmering stage for extra heartiness that makes this a one-pot meal.
  • Dairy-free version: Subbing heavy cream for canned coconut milk keeps the curry rich and creamy without dairy.
  • Veggie variations: You can add peas, carrots, or spinach at the end to sneak in some extra color and nutrition.

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

Step 1: Marinate and Brown the Cauliflower

Start by mixing lemon juice, corn starch, cumin, half of the turmeric, garam masala, and salt in a large bowl. This tangy-spiced marinade preps the cauliflower to soak up flavors and ensures a slight crust when cooked. Heat 1 tablespoon of olive oil over medium-high heat in a large skillet, then add the cauliflower florets. You’ll want to toss these occasionally, patiently letting them brown and soften for about 7 to 8 minutes. Don’t rush this part—those golden spots add incredible flavor! Then reduce to medium heat, toss the cauliflower into your marinade bowl to coat thoroughly, and return them to the skillet for another 7 to 8 minutes until those charred spots pop and the florets are crisp-tender. Take them off the pan and set aside.

Step 2: Build Your Flavor Base

In the same skillet, add the remaining tablespoon of oil plus the butter, letting it melt to create that luscious base. Toss in the finely chopped yellow onion and cook over medium heat for about 8 minutes until translucent and soft—this step is key to developing sweetness that balances the spices. Stir in minced garlic, freshly grated ginger, and tomato paste. Cook everything together for a couple of minutes until you smell that amazing aroma—trust me, your kitchen will thank you. Now, sprinkle in the remaining turmeric, garam masala, salt, along with paprika, cinnamon, and if you’re feeling bold, a pinch of cayenne. Cook the spices out for a minute to unlock their full fragrance.

Step 3: Simmer the Curry to Perfection

Pour in the tomato sauce and vegetable broth and bring everything to a gentle boil. Then reduce the heat to a simmer and stir in the heavy cream for that silky texture. Return your browned cauliflower to the skillet and let that magic happen—simmer uncovered for about 15 minutes until the sauce thickens and clings nicely to the florets. Give it a try with a spoon; the flavors will feel perfectly melded and creamy.

Step 4: Garnish and Serve with Love

The finishing touch? Sprinkle fresh cilantro over the curry and serve it over fluffy basmati rice with a generous dollop of creamy Greek yogurt on the side. That yogurt cools the palate and adds a lovely tang that ties everything together beautifully.

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Pro Tips for Making Butter Cauliflower Curry Recipe

  • Don’t Skip the Browning: Searing the cauliflower until slightly charred brings a smoky depth you won’t get with steaming or boiling.
  • Fresh Ginger and Garlic: Using fresh, grated ginger and minced garlic makes a huge difference in the curry’s brightness and aroma.
  • Simmer Uncovered: Leaving the curry uncovered during the final simmer thickens the sauce naturally and avoids a watery finish.
  • Control the Heat: Start with a pinch of cayenne and adjust to taste—you can always add more, but you can’t take it out once it’s in!

How to Serve Butter Cauliflower Curry Recipe

Butter Cauliflower Curry, vegetarian cauliflower curry, easy cauliflower curry, creamy curry with cauliflower, flavorful veggie 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 my butter cauliflower curry with fresh cilantro because it adds a bright, herbaceous note that cuts through the richness. A dollop of whole-milk Greek yogurt adds a creamy coolness and a slight tang that balances the spices beautifully. Sometimes, I sprinkle a few toasted cashews on top for a pleasant crunch and extra nuttiness.

Side Dishes

Traditionally, butter cauliflower curry shines with fluffy basmati rice—its fragrant, light grains soak up the sauce perfectly. I’ve also enjoyed it with warm naan bread for sopping up every last bit. For a bit of fresh contrast, a simple cucumber raita or crisp salad with lemon dressing pairs wonderfully.

Creative Ways to Present

For special occasions, I’ve served this curry in individual mini copper bowls lined with fresh banana leaves to add a festive vibe. Another fun idea is layering the curry over a bed of saffron-infused rice, then garnishing with edible flowers and slivered almonds for a stunning presentation that guests always love.

Make Ahead and Storage

Storing Leftovers

After cooking, I let my butter cauliflower curry cool completely before transferring it to airtight containers. Stored in the fridge, it keeps beautifully for 3 to 4 days. The flavors usually deepen overnight, so leftovers taste even better the next day—bonus!

Freezing

I’ve frozen this curry a few times without any loss in flavor or texture. Just portion it into freezer-safe containers or bags, and it lasts well for up to 3 months. When you’re ready to eat, thaw overnight in the fridge to keep the veggies tender.

Reheating

To reheat, I gently warm the curry on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of water or broth helps if it’s a bit thick from refrigeration. Avoid microwaving cold curry straight away, since slow warming keeps the sauce creamy and the cauliflower intact.

FAQs

  1. Can I use frozen cauliflower for this Butter Cauliflower Curry Recipe?

    While fresh cauliflower gives the best texture, you can use frozen if that’s what you have. Just thaw and drain it well before cooking to avoid excess water diluting the curry. Keep in mind the texture may be softer, but the flavors will still be excellent.

  2. Is this recipe vegan or can it be made vegan?

    By swapping the butter for vegan margarine or coconut oil and using full-fat canned coconut milk in place of heavy cream, you can easily make this curry vegan without compromising creaminess or taste.

  3. What can I serve with Butter Cauliflower Curry besides rice?

    Naan bread, roti, or even quinoa can be great alternatives. For a lighter meal, pair the curry with a crisp salad or steamed greens to balance the richness.

  4. How spicy is this Butter Cauliflower Curry Recipe?

    This recipe is moderately spiced, focusing on warm, aromatic spices rather than heat. You control the spiciness mainly through the optional cayenne pepper, so feel free to adjust to your preference.

  5. Can I prep this curry ahead of time?

    Absolutely! You can prepare the curry up to a day in advance and reheat it gently before serving. Like many curries, it tastes even better after resting as the flavors meld together beautifully.

Final Thoughts

This Butter Cauliflower Curry Recipe has quickly become a favorite in my kitchen because it’s so approachable and richly satisfying without being complicated. Whether you’re cooking for friends, family, or just yourself on a quiet night, it delivers comfort and flavor in every bite. I hope you enjoy making it as much as I do—don’t forget to garnish generously and savor every spoonful!

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Butter Cauliflower Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 4 reviews
  • Author: Julia
  • 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
Print Recipe

Description

Butter Cauliflower is a flavorful Indian-inspired dish featuring cauliflower florets cooked in a spiced tomato and creamy sauce, perfect served over basmati rice and garnished with fresh cilantro and Greek yogurt. This dish balances warm spices with a rich, buttery texture for a satisfying vegetarian main course.

Ingredients

Spice Mixture

  • 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 Ingredients

  • 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 (or 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 for dairy-free)

To Serve

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

Instructions

  1. Prepare Spice Mixture: In a large bowl, combine fresh lemon juice, corn starch, ground cumin, 1/2 tsp ground turmeric, 1/2 tsp garam masala, and 1/2 tsp salt. Stir well and set aside for coating the cauliflower.
  2. Cook Cauliflower – First Stage: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add cauliflower florets and cook, tossing occasionally, until they are browned in spots and begin to soften, about 7 to 8 minutes.
  3. Coat Cauliflower with Spices: Reduce heat to medium, transfer the browned cauliflower to the bowl with the spice mixture, and toss to coat thoroughly.
  4. Cook Cauliflower – Second Stage: Return the seasoned cauliflower to the skillet and continue cooking for another 7 to 8 minutes, allowing the florets to char in spots and become crisp-tender. Transfer cauliflower to a separate bowl and set aside.
  5. Sauté Onions and Aromatics: Add remaining 1 Tbsp olive oil and unsalted butter to the skillet. Add the finely chopped onion and cook for about 8 minutes until translucent. Stir in the minced garlic, grated ginger, and tomato paste, cooking for an additional 2 minutes until fragrant.
  6. Add Remaining Spices: 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 the spices with the aromatics for 1 minute to bloom their flavors.
  7. Create Sauce Base: Pour in the canned tomato sauce and vegetable broth, bringing the mixture to a boil. Reduce the heat to a simmer.
  8. Finish Sauce and Combine: Stir in the heavy cream and return the cooked cauliflower to the skillet. Simmer the mixture uncovered for about 15 minutes, until the sauce thickens and coats the cauliflower well.
  9. Serve: Garnish the Butter Cauliflower with fresh cilantro and serve over warm basmati rice with a dollop of whole-milk Greek yogurt for added creaminess and tang.

Notes

  • Nutrition information excludes basmati rice; add rice nutrition separately if desired.
  • For extra protein, serve this dish alongside chickpeas or add chickpeas directly into the sauce during the simmering stage.
  • For a dairy-free alternative, substitute heavy cream with full-fat canned coconut milk and use vegan butter or additional olive oil instead of unsalted butter.
  • Use fresh garlic and ginger whenever possible for the best flavor, though ground ginger may be substituted in a pinch.
  • If you prefer a spicier dish, increase the amount of cayenne pepper or add chopped fresh chili peppers.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 7 g
  • Sodium: 680 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 35 mg

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