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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! 🌿🥘
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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. 🥘✨