Butter Cauliflower – Creamy, Cozy & Bursting with Flavor

A vegetarian twist on classic butter chicken: tender roasted cauliflower florets simmered in a rich, spiced tomato-butter sauce. Perfect served over fluffy rice or with warm naan!

🎉 Introduction

This Butter Cauliflower is the ultimate comfort food for vegetarians and meat-eaters alike. Think of it as butter chicken’s veggie-packed cousin: roasted cauliflower cooked in a creamy, buttery, tomato-based sauce with warming Indian spices. Easy to make and better than takeout—your kitchen will smell amazing! 🌿🥘

🧰 Equipment Needed

• Large baking sheet
• Large skillet or Dutch oven
• Blender or immersion blender (optional)
• Mixing bowls
• Measuring cups & spoons
• Knife & cutting board

🛒 Ingredients

🥦 Cauliflower

• 1 large head cauliflower, cut into bite-sized florets
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garam masala

🍅 Butter Sauce

• 3 tbsp butter
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1½ tsp ground cumin
• 1½ tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• ½ tsp chili powder (or to taste)
• 1 (14 oz) can crushed tomatoes
• ½ cup heavy cream or coconut cream
• ½ cup water or vegetable broth
• 1 tbsp sugar (optional, to balance acidity)
• Salt & pepper, to taste

🌿 Garnish

• Fresh cilantro, chopped
• Cooked rice or naan, for serving

👩‍🍳 Directions

Step 1: Roast the Cauliflower

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with olive oil, salt, black pepper, and 1 tsp garam masala.
3. Spread on baking sheet; roast 20–25 minutes, flipping once, until golden and crispy.

Step 2: Make the Butter Sauce

1. In a large skillet or Dutch oven, melt butter over medium heat.
2. Add onion; cook until soft and translucent (~5 minutes).
3. Stir in garlic and ginger; cook 1 minute.
4. Add cumin, coriander, turmeric, garam masala, and chili powder; cook until fragrant (~1 minute).
5. Pour in crushed tomatoes, water/broth, and sugar if using; stir to combine.
6. Simmer 10–15 minutes, until thickened.

Step 3: Blend (Optional)

• For a silky sauce, blend with immersion blender until smooth.

Step 4: Finish the Sauce

1. Stir in cream; simmer 2 minutes until heated through.
2. Season with salt and pepper to taste.

Step 5: Combine & Serve

1. Add roasted cauliflower to the sauce; toss to coat.
2. Garnish with chopped cilantro.
3. Serve hot over rice or with naan.

🍽️ Servings & Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: ~45 minutes

🥄 Variations

• Vegan: Use coconut oil instead of butter and coconut cream instead of heavy cream.
• Protein Boost: Add chickpeas for extra protein.
• Extra Veggies: Stir in spinach or peas at the end.
• Spicy: Add cayenne or extra chili powder.

🧊 Storage & Reheating

• Fridge: Store leftovers in airtight container up to 4 days.
• Freezer: Freeze up to 2 months; thaw and reheat gently.
• Reheat: Warm on stovetop or in microwave until heated through.

❓ 10 FAQs

1. Can I use frozen cauliflower?
   Yes—thaw and pat dry before roasting.
2. Can I skip blending the sauce?
   Yes—leave it chunky if you like.
3. Is it spicy?
   Mild as written; adjust chili powder for more heat.
4. What’s best to serve with it?
   Basmati rice, naan, or roti.
5. Can I make it ahead?
   Yes—flavors get even better next day.
6. What tomatoes work best?
   Crushed or puréed canned tomatoes.
7. Can I make it without cream?
   Yes—swap with coconut cream or cashew cream.
8. Is this gluten-free?
   Yes—just check naan if serving.
9. Can I add nuts?
   Blend in soaked cashews for creamy texture.
10. Does it reheat well?
    Yes—it’s perfect for meal prep.

🏁 Conclusion

This Butter Cauliflower is rich, cozy, and full of warming spices—everything you love about butter chicken, made vegetarian! Serve with fluffy rice or warm naan for a satisfying meal that’s sure to impress. 🥘✨

Adam

Butter Cauliflower – Creamy, Cozy & Bursting with Flavor

This Butter Cauliflower is the ultimate comfort food for vegetarians and meat-eaters alike. Think of it as butter chicken’s veggie-packed cousin: roasted cauliflower cooked in a creamy, buttery, tomato-based sauce with warming Indian spices. Easy to make and better than takeout—your kitchen will smell amazing! 🌿🥘

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

🥦 Cauliflower

• 1 large head cauliflower cut into bite-sized florets
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garam masala

🍅 Butter Sauce

• 3 tbsp butter
• 1 medium onion finely diced
• 2 cloves garlic minced
• 1 tbsp ginger minced
• 1½ tsp ground cumin
• 1½ tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• ½ tsp chili powder or to taste
• 1 14 oz can crushed tomatoes
• ½ cup heavy cream or coconut cream
• ½ cup water or vegetable broth
• 1 tbsp sugar optional, to balance acidity
• Salt & pepper to taste

🌿 Garnish

• Fresh cilantro chopped
• Cooked rice or naan for serving

Equipment

• Large baking sheet
• Large skillet or Dutch oven
• Blender or immersion blender (optional)
• Mixing bowls
• Measuring cups & spoons
• Knife & cutting board

Method

 

Step 1: Roast the Cauliflower

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with olive oil, salt, black pepper, and 1 tsp garam masala.
3. Spread on baking sheet; roast 20–25 minutes, flipping once, until golden and crispy.

Step 2: Make the Butter Sauce

1. In a large skillet or Dutch oven, melt butter over medium heat.
2. Add onion; cook until soft and translucent (~5 minutes).
3. Stir in garlic and ginger; cook 1 minute.
4. Add cumin, coriander, turmeric, garam masala, and chili powder; cook until fragrant (~1 minute).
5. Pour in crushed tomatoes, water/broth, and sugar if using; stir to combine.
6. Simmer 10–15 minutes, until thickened.

Step 3: Blend (Optional)

1. For a silky sauce, blend with immersion blender until smooth.

Step 4: Finish the Sauce

1. Stir in cream; simmer 2 minutes until heated through.
2. Season with salt and pepper to taste.

Step 5: Combine & Serve

1. Add roasted cauliflower to the sauce; toss to coat.
2. Garnish with chopped cilantro.
3. Serve hot over rice or with naan.

Notes

🥄 Variations
Vegan: Use coconut oil instead of butter and coconut cream instead of heavy cream.

Protein Boost: Add chickpeas for extra protein.

Extra Veggies: Stir in spinach or peas at the end.

Spicy: Add cayenne or extra chili powder.

🧊 Storage & Reheating
Fridge: Store leftovers in airtight container up to 4 days.

Freezer: Freeze up to 2 months; thaw and reheat gently.

Reheat: Warm on stovetop or in microwave until heated through.

❓ 10 FAQs
Can I use frozen cauliflower?
Yes—thaw and pat dry before roasting.

Can I skip blending the sauce?
Yes—leave it chunky if you like.

Is it spicy?
Mild as written; adjust chili powder for more heat.

What’s best to serve with it?
Basmati rice, naan, or roti.

Can I make it ahead?
Yes—flavors get even better next day.

What tomatoes work best?
Crushed or puréed canned tomatoes.

Can I make it without cream?
Yes—swap with coconut cream or cashew cream.

Is this gluten-free?
Yes—just check naan if serving.

Can I add nuts?
Blend in soaked cashews for creamy texture.

Does it reheat well?
Yes—it’s perfect for meal prep.

🏁 Conclusion
This Butter Cauliflower is rich, cozy, and full of warming spices—everything you love about butter chicken, made vegetarian! Serve with fluffy rice or warm naan for a satisfying meal that’s sure to impress. 🥘✨