Introduction
Butter Cauliflower transforms humble cauliflower into a luxurious, flavor-packed dish that rivals any restaurant favorite. This vegetarian adaptation of the classic butter chicken combines perfectly roasted cauliflower florets with a rich, aromatic sauce that’s velvety and deeply satisfying. Whether you’re looking for a Meatless Monday option or simply want to enjoy the incredible flavors of Indian-inspired cuisine, this Best Butter Cauliflower recipe delivers restaurant-quality results in your own kitchen with minimal effort and maximum flavor.
Ingredients
- 1 large head cauliflower (about 2 pounds/900g), cut into florets
- 2 tablespoons avocado oil (30ml)
- 1 teaspoon kosher salt (5g)
- 1/2 teaspoon black pepper (2g)
- 1 tablespoon ghee or unsalted butter (15g)
- 1 small yellow onion, finely chopped (about 1 cup/150g)
- 3 garlic cloves, minced (about 1 tablespoon/9g)
- 1 tablespoon freshly grated ginger (9g)
- 1 tablespoon garam masala (9g)
- 1/2 teaspoon turmeric (2g)
- 1/2 teaspoon ground cumin (2g)
- 1/2 teaspoon smoked paprika (2g)
- 1/4 teaspoon cayenne pepper (optional) (1g)
- 1 can (14 oz/400g) tomato sauce
- 1/2 cup canned full-fat coconut milk (120ml)
- 1 tablespoon maple syrup (15ml)
- Fresh cilantro for garnish
- Warm naan or rice for serving
Instructions
- Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper.
- Prepare the cauliflower by placing the florets in a large bowl. Drizzle with avocado oil, sprinkle with salt and pepper, then toss until evenly coated.
- Arrange the cauliflower in a single layer on the prepared baking sheet, ensuring the florets aren’t overcrowded.
- Roast the cauliflower for 25 minutes, flipping the florets halfway through cooking time, until they’re golden brown and tender when pierced with a fork.
- While the cauliflower roasts, prepare the sauce. Heat ghee or butter in a large, deep skillet over medium heat until melted.
- Sauté the onion in the ghee for about 5 minutes, stirring occasionally, until softened and translucent.
- Add the garlic and ginger to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Incorporate the spices by adding garam masala, turmeric, cumin, smoked paprika, and cayenne pepper (if using). Stir continuously for 30 seconds to toast the spices and release their aromas.
- Pour in the tomato sauce, coconut milk, and maple syrup. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
- Let the sauce simmer for 10 minutes, stirring occasionally, allowing it to thicken slightly and for the flavors to meld together.
- Gently fold the roasted cauliflower into the sauce, ensuring each floret is well-coated. Simmer for an additional 5 minutes to let the cauliflower absorb the flavors.
- Taste and adjust seasonings if necessary, adding more salt or spices according to your preference.
- Serve warm, garnished with fresh cilantro leaves and accompanied by naan bread or steamed rice.
Nutritional Information
- Serving Size: 1/4 of recipe
- Calories: 220 per serving
- Total Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Sodium: 620mg
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Cooking Tips and Tricks
Perfect Roasted Cauliflower
For beautifully caramelized cauliflower, ensure your florets are dry before tossing with oil and don’t overcrowd the baking sheet. Space them evenly to allow hot air circulation, which promotes browning rather than steaming.
Spice Control
The beauty of this dish lies in its balance of spices. Toast your spices properly in step 8, but watch carefully—they can burn quickly. For a milder version, reduce or omit the cayenne pepper.
Sauce Consistency
If your sauce becomes too thick, thin it with additional coconut milk or vegetable broth. For a smoother texture, blend half the sauce before returning it to the pan and adding cauliflower.
Depth of Flavor
For an extra layer of richness, add 1/4 teaspoon of fenugreek leaves (kasoori methi) to the sauce during the final simmer. This authentic ingredient adds an unmistakable butter chicken aroma.
Variations and Substitutions
Protein Additions
Make this dish more substantial by adding:
- Pan-fried tofu cubes
- Chickpeas (add a drained, rinsed 15oz can with the cauliflower)
- Paneer cheese cubes (pan-fry briefly before adding)
Oil Alternatives
No avocado oil? Use any neutral high-heat oil like grapeseed or refined coconut oil for roasting the cauliflower.
Sweetener Options
Replace maple syrup with honey, coconut sugar, or brown sugar if preferred.
Dairy-Free Version
Use coconut oil instead of ghee, and increase the coconut milk to 3/4 cup for extra creaminess.
Vegetable Variations
Create a mixed vegetable version by replacing half the cauliflower with cubed sweet potato, bell peppers, or green peas.
Common FAQs
Can I make this dish ahead of time?
Yes! The flavors actually develop and improve overnight. Store in an airtight container and gently reheat on the stovetop with a splash of water or broth to loosen the sauce.
How spicy is this recipe?
With the optional cayenne pepper, it has a moderate heat level. Adjust the cayenne up or down based on your spice preference, or omit it entirely for a mild version.
Can I use frozen cauliflower?
Yes, though fresh yields better texture. If using frozen, thaw completely, pat dry, and increase roasting time by 5-10 minutes. Alternatively, air fry frozen florets until crispy before adding to the sauce.
Is this dish gluten-free?
The butter cauliflower itself is gluten-free, but serve with rice instead of naan to keep the entire meal gluten-free. Always check your spice blends for hidden gluten additives.
Can I freeze leftovers?
Absolutely! Freeze in airtight containers for up to 3 months. The texture of the cauliflower may soften slightly upon thawing, but the flavor remains delicious.
Storage and Make-Ahead Tips
Refrigerator Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making this an excellent meal prep option.
Freezer Instructions
To freeze, cool completely then transfer to freezer-safe containers, leaving about 1/2 inch of headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead Components
Save time by preparing elements separately:
- Roast the cauliflower up to 2 days ahead and store refrigerated
- Prepare the sauce up to 3 days in advance
- Combine both components just before serving, simmering until heated through
Reheating Guidelines
Gently reheat on the stovetop over medium-low heat, adding a splash of water or broth to prevent the sauce from becoming too thick. Alternatively, microwave in 30-second intervals, stirring between each, until warmed through.
This Best Butter Cauliflower recipe delivers restaurant-worthy flavor with whole food ingredients and minimal effort. Whether served for a family dinner or presented at a gathering, it’s sure to impress even the most devoted meat-eaters while providing a nutritious, vegetable-forward meal that satisfies completely.
