Current track




Butter Cauliflower Recipe

Written by on February 9, 2024

A vegetarian version of Butter Chicken using cauliflower

This Butter Cauliflower Recipe is a vegetarian riff on the classic Indian dish, Butter Chicken. In this version, tender cauliflower florets are simmered in a spiced cream sauce and served over rice with yoghurt.
  • Tbsp. fresh lemon juice
  • 2 tsp. corn starch
  •  tsp. ground cumin
  • 1 tsp. ground turmeric divided
  • 3 tsp. garam masala divided
  • 1 ½ tsp. salt divided
  • 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 sub ground ginger
  • 2 Tbsp. tomato paste
  • 1 tsp. paprika
  • ¼ tsp. ground cinnamon
  • Pinch of cayenne pepper optional
  • 1 8-oz. can tomato sauce
  • 2 cups vegetable broth
  • ½ cup heavy cream sub full-fat canned coconut milk
  • Basmati rice for serving
  • Fresh cilantro and whole-milk Greek yoghurt for garnish
  • Combine lemon juice, cornstarch, cumin, and ½ teaspoon each of turmeric, garam masala, and salt in a large bowl. Set aside.
  • Heat 1 tablespoon of the oil in a large skillet over medium-high. Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, 7 to 8 minutes. Reduce heat to medium, and transfer cauliflower to bowl with corn starch mixture and toss to coat. Return seasoned cauliflower to the skillet and cook another 7 to 8 minutes, until charred in spots and crisp-tender. Transfer cauliflower to a bowl.
  • Add the remaining 1 tablespoon of oil and butter to the skillet. Add onions and cook until translucent, about 8 minutes. Stir in garlic, ginger, and tomato paste; cook 2 minutes, until fragrant. Add remaining ½ teaspoon turmeric, 2 ½ teaspoon garam masala, and 1 teaspoon salt, along with paprika, cinnamon, and cayenne; cook for 1 minute. Add tomato sauce and broth; bring mixture to a boil. Reduce to a simmer, stir in cream, and return cauliflower to skillet. Simmer mixture uncovered until sauce thickens, about 15 minutes. Garnish with cilantro and serve over rice with a dollop of yoghurt.

Reader's opinions

Leave a Reply

Your email address will not be published. Required fields are marked *