Butter Cauliflower Curry Recipe

ByLily
Jump to Recipe· 4.8 from 42 reviews

If you’re craving something rich, comforting, and bursting with flavor, this Butter Cauliflower Curry Recipe is going to steal your heart (and maybe your dinner plans). Trust me, the way the cauliflower roasts up with spices, then simmers in a creamy, buttery tomato sauce — it’s nothing short of magic. Stick with me here and I’ll walk you through all the juicy details to get this dish just right. You’re going to love how approachable and forgiving it is!

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Why This Recipe Works

  • Balanced Flavors: The combination of garam masala, turmeric, and cumin creates a warm, inviting curry that’s not overpowering.
  • Perfect Texture: Roasting the cauliflower before simmering locks in a slight crispness while soaking up the creamy sauce.
  • Creamy Comfort: Butter and heavy cream add indulgence and luxurious mouthfeel without being too heavy.
  • Flexible Ingredients: Easily adaptable with simple swaps for dairy-free or vegan options.
Butter Cauliflower Curry, Indian cauliflower curry, creamy cauliflower recipe, vegetarian cauliflower dish, easy 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

This Butter Cauliflower Curry Recipe is a harmony of fragrant spices, tender vegetables, and creamy richness that come together in an easy-to-make dish. Each ingredient plays a vital role, so let me take you through why I love these and how you can pick the best ones when shopping.

Butter Cauliflower Curry, Indian cauliflower curry, creamy cauliflower recipe, vegetarian cauliflower dish, easy 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 to balance the creaminess and spices; always go for fresh when you can—it really makes a difference.
  • Corn starch: This helps the cauliflower get a light coating that thickens the sauce while cooking.
  • Ground cumin: Brings earthy warmth; make sure yours is fresh for maximum aroma.
  • Ground turmeric: Not just for color—it’s mildly bitter and warming, grounding the dish perfectly.
  • Garam masala: The star spice mix here, it has complex notes of cinnamon, cardamom, and cloves that bring authentic curry flavor.
  • Salt: Essential for seasoning and balancing every flavor layer.
  • Olive oil: For sautéing the cauliflower and onions; a neutral extra-virgin works well.
  • Cauliflower head: Your main ingredient! Look for one with tight, white florets and no brown spots.
  • Unsalted butter: Adds that rich, creamy, buttery kick; unsalted gives you control over the saltiness.
  • Yellow onion: Provides sweetness and depth to the curry base.
  • Garlic cloves: The aromatic punch that wakes everything up.
  • Freshly grated ginger: Gives a zesty, slightly spicy note; freshly grated beats pre-ground every time.
  • Tomato paste: Concentrated umami that deepens the sauce without overpowering.
  • Paprika: Adds mild smokiness and color.
  • Ground cinnamon: Just a pinch, but it adds warmth and complexity.
  • Cayenne pepper: Optional but recommended if you like a little heat.
  • Tomato sauce (8-oz. can): Gives body and tangy balance.
  • Vegetable broth: Builds the curry base; homemade or store-bought are both fine.
  • Heavy cream: For luscious richness; I’ve also used full-fat coconut milk when I want dairy-free and love how it turns out.
  • Basmati rice: The perfect light, fragrant bed for serving this curry.
  • Fresh cilantro and whole-milk Greek yogurt: Garnishes that brighten and cool the dish beautifully.
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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

I love making this Butter Cauliflower Curry Recipe my own by tweaking the spice levels and creaminess depending on my mood. You’ll find it’s pretty forgiving and a great base for experimenting — so don’t hesitate to make it truly yours.

  • Variation: I once added chickpeas to bump up the protein; it was delicious and turned it into a fuller meal in no time.
  • Dairy-Free Swap: Replacing butter and heavy cream with coconut oil and canned coconut milk makes it vegan-friendly without sacrificing richness.
  • Spice Level: If you want more heat, I add extra cayenne or throw in some diced green chili when sautéing.
  • Seasonal Twist: Roasting some sweet potatoes along with the cauliflower adds a lovely sweetness and texture contrast.

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

Step 1: Spice Mix and Cauliflower Prep

First things first: mix together the lemon juice, corn starch, cumin, half the turmeric, garam masala, and salt in a large bowl. This combo coats the cauliflower florets, giving them a beautiful crust and infusing them with flavor from the start. When I make this, I like to use fresh lemon juice because it brightens everything up so well.

Step 2: Browning the Cauliflower

Heat half the olive oil in a big skillet over medium-high heat, then toss in the cauliflower florets. Cook them until they’re just beginning to brown — about 7 to 8 minutes, flipping occasionally. This step gives the curry that irresistible roasted flavor, almost like you’re grilling the veggies indoors. After that, transfer the cauliflower to your spice bowl and toss gently to coat fully. Return the cauliflower to the pan for another 7 to 8 minutes so it gets those nice charred bits and stays crisp yet tender.

Step 3: Building the Curry Base

Remove the cauliflower and add the rest of the olive oil and butter to the same skillet. Throw in finely chopped onions and cook for about 8 minutes until translucent and soft. This slow cooking draws out the sweetness, making your curry base richer without added sugar. Next, stir in the garlic, ginger, and tomato paste and cook another 2 minutes; you want those wonderful aromas to fill your kitchen. When you add the rest of the turmeric, garam masala, salt, paprika, cinnamon, and cayenne, cook for just a minute—don’t rush, because these spices bloom and deepen the flavor greatly when warmed gently.

Step 4: Simmering the Curry

Add the tomato sauce and vegetable broth, then bring it all to a boil. Once boiling, reduce the heat to a simmer and stir in the heavy cream. This is where the magic sauce starts to thicken and turn velvety. Return the cauliflower to the skillet, then let the mixture simmer uncovered for about 15 minutes so the sauce reduces nicely. Stir occasionally to prevent sticking and gently check the cauliflower tenderness — you want it soft but not mushy.

Step 5: Final Touches and Serving

Once the sauce has thickened to your liking, remove the skillet from the heat. Sprinkle fresh cilantro over the curry and serve it spooned generously on a bed of fluffy basmati rice. A dollop of whole-milk Greek yogurt on top adds creaminess and coolness that really rounds out the robust spices.

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Tips from My Kitchen

  • Get Those Charred Bits: Don’t rush the cauliflower cooking; those crisp, charred spots add so much flavor and texture.
  • Fresh Ginger Is Key: I’ve tried ground ginger, but freshly grated really brightens and lifts the curry’s aroma.
  • Adjust Creaminess Last: Add cream or coconut milk toward the end, so the sauce doesn’t break or curdle.
  • Taste as You Go: Season little by little, especially with salt and spices, since every batch of broth or tomato can vary.

How to Serve Butter Cauliflower Curry Recipe

Butter Cauliflower Curry, Indian cauliflower curry, creamy cauliflower recipe, vegetarian cauliflower dish, easy 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

Fresh cilantro is my go-to garnish because its bright herbaceous notes cut through the richness so beautifully. I also love adding a dollop of tangy whole-milk Greek yogurt on top — it’s like an instant flavor and texture upgrade. Sometimes I sprinkle lightly toasted cumin seeds for a tiny crunch, too. Fresh lemon wedges on the side are a nice touch for anyone who wants an extra zesty pop.

Side Dishes

This curry pairs wonderfully with fluffy, fragrant basmati rice — it soaks up the luscious sauce perfectly. Occasionally, I’ll serve it alongside warm naan or whole wheat chapati for a more hands-on experience. For a green, fresh contrast, a simple cucumber raita or lightly dressed salad with cucumber, tomato, and red onion balances out the meal nicely.

Creative Ways to Present

For a dinner party, I like to serve the curry in little mini cast iron skillets or pretty bowls placed on individual plates lined with fragrant rice. Garnish with whole cilantro sprigs and a swirl of yogurt right before serving for that wow factor. I’ve even hollowed out mini bell peppers to act as edible bowls — a fun, colorful presentation kids and adults love alike!

Make Ahead and Storage

Storing Leftovers

After cooling the curry to room temperature, I store leftovers in an airtight container in the fridge. It keeps well for up to 4 days, and the flavors actually deepen and meld beautifully overnight, so it’s perfect for meal prep.

Freezing

I’ve frozen this Butter Cauliflower Curry Recipe a few times with great success. Just freeze it in a freezer-safe container, leaving some space for expansion. When thawed, the texture is mostly intact, and the flavors remain vibrant. If using coconut milk instead of cream, freezing works even better for texture retention.

Reheating

For reheating, I gently warm the curry on low heat on the stovetop, stirring often to prevent sticking. Adding a splash of broth or water can help loosen the sauce if it’s thickened too much. You can also reheat in the microwave but do so in short bursts and stir in between to keep it creamy and even.

FAQs

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

    Absolutely! Swap out the butter for coconut oil or vegan butter, and use full-fat canned coconut milk instead of heavy cream. These substitutions maintain the rich, creamy texture and keep things totally plant-based.

  2. What kind of rice goes best with Butter Cauliflower Curry Recipe?

    Basmati rice is the classic and my favorite because of its fluffy texture and fragrant aroma — it complements the curry sauce perfectly without overpowering it.

  3. Can I use frozen cauliflower for this recipe?

    While fresh cauliflower yields the best texture and flavor, you can use frozen cauliflower if needed. Just be sure to thaw and pat it dry beforehand to avoid a watery curry.

  4. How spicy is this curry?

    This curry has a gentle warmth from the spices and a mild hint of heat if you include cayenne pepper. You can easily adjust the spice level up or down by adding or omitting the cayenne.

Final Thoughts

This Butter Cauliflower Curry Recipe truly feels like a special hug in food form. It’s approachable enough for a weeknight but impressive enough for company. I love how the crispy cauliflower and rich creamy sauce balance each other perfectly, and how the layers of spices come alive without overwhelming. If you’re looking for a cozy dish with vibrant flavor that’s easy on the fuss but big on the yum, give this recipe a try—you’ll be so glad you did.

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Butter Cauliflower Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 42 reviews
  • Author: Lily
  • 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, aromatic Indian-inspired dish featuring tender cauliflower florets cooked in a spiced tomato and cream sauce with garam masala, turmeric, and fresh ginger. Perfectly served over basmati rice and garnished with cilantro and Greek yogurt for a rich and comforting meal.

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 if needed)
  • 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 for garnish
  • Whole-milk Greek yogurt for garnish

Instructions

  1. Prepare marinade: In a large bowl, combine the fresh lemon juice, corn starch, ground cumin, 1/2 tsp turmeric, 1/2 tsp garam masala, and 1/2 tsp salt. Stir well and set aside.
  2. Cook cauliflower – first phase: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add cauliflower florets and cook, tossing occasionally, until browned in spots and beginning to soften, about 7 to 8 minutes.
  3. Marinate cauliflower: Reduce heat to medium. Transfer the cooked cauliflower to the bowl with the marinade mixture and toss thoroughly to coat the florets.
  4. Cook cauliflower – second phase: Return the seasoned cauliflower to the skillet and continue cooking for another 7 to 8 minutes until the cauliflower is charred in spots and crisp-tender. Then transfer cauliflower to a separate bowl and set aside.
  5. Sauté aromatics: Add remaining 1 Tbsp olive oil and the butter to the same skillet. Add the finely chopped onions and cook until translucent, about 8 minutes.
  6. Add garlic, ginger, and tomato paste: Stir in minced garlic, freshly grated ginger, and tomato paste. Cook for 2 minutes until fragrant.
  7. Spice the sauce: Add remaining 1/2 tsp turmeric, 2 1/2 tsp garam masala, remaining 1 tsp salt, paprika, ground cinnamon, and cayenne pepper if using. Cook, stirring constantly, for 1 minute to toast the spices.
  8. Add liquids and simmer: Pour in the tomato sauce and vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and stir in heavy cream.
  9. Combine and cook: Return the cooked cauliflower to the skillet, stirring to coat it with the sauce. Let the mixture simmer uncovered until the sauce thickens and cauliflower is tender, about 15 minutes.
  10. Serve: Garnish the Butter Cauliflower with fresh cilantro and a dollop of Greek yogurt. Serve hot over cooked basmati rice.

Notes

  • Nutrition information does not include the basmati rice served alongside.
  • For added protein, serve this dish with chickpeas.
  • Substitute full-fat canned coconut milk for heavy cream to make it dairy-free.
  • Adjust cayenne pepper to taste or omit if you prefer less heat.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 700 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 45 mg

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