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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 yogurt. A cozy weeknight dinner the whole family will love. 
The Best Butter Cauliflower Recipe:
It’s official, cauliflower has hit its peak. In this Butter Cauliflower recipe, the versatile veggie takes on bright, vibrant flavors, and creates the heartiest homemade version of a classic. Serve it over rice, quinoa, or your grain of choice for a gluten free, vegetarian bowl of BLISS.
In its purest form, Butter Chicken consists of chunks of chicken marinated in a yogurt-and-spice mixture. The chicken gets simmered in a luxuriously creamy sauce comprising tomatoes, aromatics, a wealth of spices, and butter. This dish differs from Tikka Masala in that its more creamy than spicy, however Butter Chicken can still pack a fiery punch.
It’s one of my favorite Indian dishes because it truly has the power to warm you from the inside out. It’s also incredibly versatile, and you’ll notice most versions has varying ratios of spice.
Butter Cauliflower is best served with a side of naan to sop up any remaining sauce. It also makes the BEST leftovers once the flavors really have a chance to develop and marry. In short, it’s the kind of dish I could eat on repeat and never tire of.
How to Make Butter Chicken Vegetarian:
Cauliflower is one of the best plant-based subs for chicken in this recipe. However, in order to achieve the meatiest texture, the cauliflower requires a couple extra steps.
- First, sear the cauliflower florets in a skillet until slightly softened.
- Next, toss them in a corn starch, lemon juice, and spice mixture. Since classic Butter Chicken is marinaded in yogurt and spices, this step mimics the same acid + spice infusion. The corn starch will also help create a crust on the cauli, helping it retain its texture after being simmered in the sauce.
As far as spices, the classic lineup includes garam masala, ginger, cumin, fenugreek, and chiles. Some versions may also call for coriander, cardamom, turmeric, and paprika.
In addition, Butter Chicken always calls for butter, tomatoes, and cream, which compose the base of the sauce. In this version, I try to keep the spices relatively streamlined (turmeric, cumin, paprika, ginger, etc.), however garam masala is a must!
Incase you’re not familiar, garam masala is a super fragrant spice blend that includes many of the above mentioned ingredinets. The main difference between garam masala and curry powder is that it does not include turmeric. For this reason, garam masala tends to taste a bit sweeter, more floral, and less earthy.
What to Serve with Butter Cauliflower:
I love serving this dish over basmati rice with a side of naan. However if you’re looking to add some protein, I recommend serving it over quinoa or tossing in some chickpeas.
Swirling in a dollop of Greek yogurt at the end also ups the protein ante. Plus, it makes the sauce even creamier and balances the spice. This recipe is quite filling on its own between the fiber and satiating fats, though feel free to adjust and make it your own!
To finish off, add some fresh cilantro sprigs and a spritz of lemon juice!
And, as always, if you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful creations!
Other Healthy Cauliflower Recipes to Try:
BBQ Cauliflower Tacos with Green Tahini Sauce
Cauliflower Burrito Bowls with Jalapeño Ranch
Butter Cauliflower
Ingredients
- 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
- 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
- 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 sub full-fat canned coconut milk
- Basmati rice for serving
- Fresh cilantro and whole-milk Greek yogurt for garnish
Instructions
- Combine lemon juice, corn starch, cumin, and 1/2 tsp each of turmeric, garam masala, and salt in a large bowl. Set aside.
- Heat 1 Tbsp 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 skillet and cook another 7 to 8 minutes, until charred in spots and crisp-tender. Transfer cauliflower to a bowl.
- Add remaining 1 Tbsp oil and butter to skillet. Add onions and cook until translucent, about 8 minutes. Stir in garlic, ginger, and tomato paste; cook 2 minutes, until fragrant. Add remaining 1/2 tsp turmeric, 2 1/2 tsp garam masala, and 1 tsp salt, along with paprika, cinnamon, and cayenne; cook 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 yogurt.
Notes
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
This meal is excellent! Perfect for a cold winter night. I loved the addition of chickpeas. Thank you so much for sharing it!
Fantastic !!!
Hello, this looks very delicious and I will make it asap! Thank you for sharing. I just have a question, the cauliflower is cooked in water before its toasted in the pan, or is it toasted raw? Thanks!
Hi Patrik – the cauliflower does NOT get boiled before being sauteed in the pan. Enjoy!
Great flavor for the wings. I cooked them in a cast iron skillet on top of the stove, pouring the combined marinade ingredients over them. and please visit us: https://www.beckandbulow.com
The best thing ever!!! Especially since I don’t eat meat… this is so flavourful. Me and my fiancé are obsessed and pair it with yellow rice and naan bread. Too die for!!!
Hi Ally – Woohoo! I’m so thrilled you enjoyed this one. Thank you so much for taking the time to leave a review! Cheers.
This is an amazing recipe! We have this on regular rotation at our house. I only made a couple of modifications, using vegan butter and coconut milk to make it vegan and adding some asafoetida and mustard seeds. I’ve never had butter chicken, but it’s rather have this anyway! Thank you for sharing!!!
A recipe I find myself craving and making over again. Thankyou!! I find that if I purre my sauce before adding coconut milk or cauliflower that I end up with a smoother sauce. Besides that (and leaving out the cayenne due to spice allergies) this recipe is perfect.
Hi Elaina, I’m so glad you enjoyed this one! Thank you so much for taking the time to leave a rating and review!
This recipe was so good! Even my picky 14 yo son loved it! It will for sure be making a come back in our house. I also added a 1/2c of garbanzo beans. I think they were a great addition.
Hi Rachelle–I’m so happy to hear the recipe was a hit! Thank you for taking the time to leave a review!
This recipe is the best I’ve found for Butter Cauliflower. This winter I was making it once a week..so cozy and filling..and the leftovers are just as delicious if not better! I use chicken broth for a richer flavor and add chickpeas. Yummy!!
This is THE BEST recipe.
Hi Lindsey-I’m so glad you enjoyed this one! Thank you for taking the time to leave a rating and review!