Butter Cauliflower – A Creamy Vegetarian Twist on a Classic
If you love the rich, velvety flavors of traditional Butter Chicken but are looking for a meatless alternative, this Butter Cauliflower is going to be your new favorite comfort meal! This dish has all the warming spices, creamy sauce, and deep flavors you expect from an Indian-inspired dish—without any chicken. Instead, tender roasted cauliflower soaks up the buttery, spiced tomato cream sauce, making it just as satisfying and delicious.
My Experience with Butter Cauliflower
I’ll admit, I was skeptical at first. Could cauliflower really hold up to the bold flavors of a traditional butter sauce? The answer is a resounding yes! The trick is roasting the cauliflower first, which enhances its texture and adds a slightly nutty flavor. I also tested different plant-based creams and found that full-fat coconut milk gave the best silky, rich consistency. The final result? A dish so good, even my most devoted meat-eating friends were scraping their plates for every last bit of sauce!
How to Make Butter Chicken Vegetarian
Cauliflower is an excellent plant-based substitute for chicken in this recipe, but to truly mimic a hearty texture, a few extra steps make all the difference.
First, sear the cauliflower florets in a skillet to give them a slight char and deepen their flavor. Next, toss the florets in a mixture of cornstarch, lemon juice, and spices. This step mimics the marination process of classic Butter Chicken, where yogurt and spices infuse the meat. The cornstarch also forms a light crust on the cauliflower, allowing it to hold its texture when simmered in the sauce.
For the best flavor, use a blend of garam masala, cumin, turmeric, paprika, and ginger. Garam masala is key—it’s a fragrant spice blend that brings warmth and depth to the dish. Unlike curry powder, it does not contain turmeric, which makes its flavor profile a bit sweeter and more aromatic.
To complete the dish, a rich butter-tomato-cream sauce envelops the cauliflower. This version keeps the spices balanced yet bold, giving you the full indulgent experience of Butter Chicken—without the chicken!
What to Serve with Butter Cauliflower
This dish pairs beautifully with fluffy basmati rice and warm naan. If you’d like to add some extra protein, consider serving it over quinoa or stirring in a handful of chickpeas.
For an extra creamy and protein-rich finish, swirl in a spoonful of Greek yogurt just before serving. This enhances the sauce’s texture while also balancing the warmth of the spices. While the dish is already satisfying thanks to the fiber and healthy fats, feel free to tweak it to fit your preferences!
To brighten the flavors, garnish with fresh cilantro and a squeeze of lemon juice right before serving.
Why You’ll Love This Recipe
✔️ Rich and creamy – A luscious tomato-butter sauce that coats every bite.
✔️ Bold, aromatic spices – Garam masala, turmeric, and cumin bring warm, deep flavors.
✔️ One-pan simplicity – Easy to make, with minimal cleanup!
✔️ Perfect for meal prep – The flavors get even better the next day.
Frequently Asked Questions
Can I use frozen cauliflower?
Yes! Just thaw and pat dry before roasting to prevent excess moisture.
What can I substitute for coconut milk?
Cashew cream or heavy cream work well for a similar creamy consistency.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat on the stovetop for the best texture.
Final Thoughts
This Butter Cauliflower is proof that vegetarian meals can be just as hearty, flavorful, and indulgent as their meaty counterparts. The creamy, fragrant sauce paired with roasted cauliflower creates a dish that feels restaurant-quality, but is incredibly simple to make at home. Whether you’re serving this for a cozy weeknight dinner or impressing guests at a gathering, it’s bound to become a new favorite in your recipe collection!
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Butter Cauliflower – A Creamy Vegetarian Twist on a Classic
- Total Time: 1 hour 5 minutes
Description
Cauliflower is an excellent plant-based substitute for chicken in this recipe, but to truly mimic a hearty texture, a few extra steps make all the difference.
Ingredients
Ingredients:
- 1 large cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 small onion, diced
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tsp garam masala
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1 tbsp tomato paste
- 1 can (15 oz) crushed tomatoes
- 1/2 cup full-fat coconut milk (or heavy cream)
- 1 tbsp unsalted butter (or vegan butter for dairy-free)
- 1 tsp maple syrup (optional, for balance)
- Fresh cilantro for garnish
- Cooked basmati rice or naan for serving
Instructions
- Roast the Cauliflower: Preheat oven to 425°F. Toss cauliflower florets with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden brown.
- Sauté the Aromatics: In a large pan over medium heat, melt the butter. Add diced onion and sauté until softened. Stir in garlic, ginger, and spices, cooking for 1 minute until fragrant.
- Build the Sauce: Add tomato paste, crushed tomatoes, and maple syrup. Let simmer for 5 minutes before stirring in coconut milk.
- Combine & Simmer: Add the roasted cauliflower to the sauce and let simmer for another 5 minutes so it soaks up all the flavors.
- Serve & Enjoy: Spoon over rice or dip warm naan into the creamy sauce. Garnish with fresh cilantro.
Notes
Can I use frozen cauliflower?
Yes! Just thaw and pat dry before roasting to prevent excess moisture.
What can I substitute for coconut milk?
Cashew cream or heavy cream work well for a similar creamy consistency.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat on the stovetop for the best texture.
- Prep Time: 15
- Cook Time: 50
Nutrition
- Serving Size: 4
- Calories: 325
- Sugar: 7
- Sodium: 890mg
- Fat: 28
- Saturated Fat: 14
- Protein: 4
I’m Billy, a classically trained culinary school graduate from The Culinary Institute of America with over 12 years in the restaurant industry and over 19 years of cooking experience.
