Growing up in Texas with my mamá’s spicy roasted poblanos on one side and my dad’s buttery mashed potatoes on the other, I always felt like dinner was where our family found peace—no matter what was going on in the world. When money was tight, or when we lost our family dog, or even when I dropped out of culinary school for a year—food carried us.
And now, when I make Butter Cauliflower, I’m right back at that chipped yellow Formica table in our single-wide, where my little sister used to flick peas at my dad’s newspaper and everyone ended up laughing through tears.
This Butter Cauliflower recipe brings that same kind of comfort—but with a nourishing, pork-free, plant-powered twist.
What is Butter Cauliflower?
Butter Cauliflower is a creamy, spice-kissed dish inspired by the Indian classic butter chicken. But here, we ditch the meat and swap in tender roasted cauliflower florets that soak up all that buttery, tomato-y goodness like a dream.
It’s rich, warming, and full of depth—thanks to aromatics like garlic, ginger, and a spice mix that sings. You’ll get the same luscious texture as the original, but lighter and entirely plant-based.
Why You’ll Love This Butter Cauliflower
- Bold flavor without being overpowering
- Creamy and satisfying (no dairy overload!)
- Plant-based but comforting
- Perfect make-ahead dish—gets better as it sits
- Naturally gluten-free and pork-free
Plus, it’s a great way to get kids (and picky adults) to fall in love with cauliflower.
Tools You’ll Need
- Large baking sheet
- Food processor or blender
- Dutch oven or heavy pot
- Measuring spoons
- Microplane (for fresh garlic + ginger)
- Ladle for saucy serving
Tips for Making the Best Butter Cauliflower
- Roast, don’t steam: Roasting the cauliflower gives it that golden char and deep flavor you can’t get from boiling.
- Use full-fat coconut milk: It mimics the richness of cream without overpowering the spices.
- Blend the sauce: A silky base makes it taste restaurant-worthy.
- Let it rest: Like chili or stew, this dish deepens in flavor the next day.
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp garam masala
- 1 tsp cumin
- ½ tsp turmeric
- 1 ½ tsp paprika
- 1 tsp salt
- 1 14-oz can crushed tomatoes
- 1 cup full-fat coconut milk
- 1 tbsp tomato paste
- 1 tbsp non-dairy butter or beef bacon ghee
- Fresh cilantro, to garnish
Step-by-Step Instructions
- Preheat oven to 425°F (218°C). Toss cauliflower florets with olive oil and a pinch of salt. Spread on a baking sheet and roast for 25–30 minutes until golden brown.
- Sauté aromatics: In a Dutch oven, heat a bit more oil. Add onion, garlic, and ginger. Cook for 3–4 minutes until fragrant.
- Add spices: Stir in garam masala, cumin, turmeric, and paprika. Toast for 30 seconds.
- Stir in tomato paste, then add crushed tomatoes. Simmer for 10 minutes.
- Blend the sauce using an immersion blender (or transfer to a food processor) until smooth.
- Add coconut milk and butter. Stir until creamy and well combined.
- Fold in roasted cauliflower and let it simmer another 5–10 minutes to soak in all that flavor.
- Serve warm, garnished with cilantro and your favorite flatbread or rice.
Top Tips for Perfecting Your Butter Cauliflower
- Don’t skip the roasting step.
- For extra protein, stir in cooked chickpeas or tofu.
- Adjust spice to your heat tolerance—add chili flakes for kick.
- If you love smoky notes, try smoked paprika instead.
Storing and Reheating Tips
- Store in an airtight container for up to 5 days.
- Freeze for up to 2 months (just hold off on the cilantro until serving).
- Reheat gently on the stove with a splash of water or coconut milk to loosen.
FAQs
How do you prepare buttered cauliflower?
First, roast the cauliflower until golden, then simmer it in a tomato-based butter sauce rich with spices and coconut milk. Blending the sauce makes it luxuriously smooth.
What makes cauliflower taste better?
Roasting! It caramelizes the natural sugars and adds depth. Pairing it with bold spices and creamy textures (like in Butter Cauliflower) makes it crave-worthy.
Why soak cauliflower in salt water?
Soaking helps remove any hidden critters and tenderizes the florets slightly before cooking—especially useful if you’re short on roasting time.
What is the best way to cook cauliflower?
Hands down: roasting. High heat brings out the nutty, earthy sweetness. It also holds texture better than boiling or steaming.
Conclusion
This Butter Cauliflower recipe is more than dinner—it’s a memory on a plate. It’s what I make when I need grounding. When my youngest has had a rough day at school. Or when I just want to gather everyone around something warm and forgiving.
If you’ve never loved cauliflower before, this just might change your mind. And if you’re already a fan, well—here’s your new favorite.
Print
Butter Cauliflower
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegan
Description
Butter Cauliflower is a creamy, spice-kissed dish inspired by the Indian classic butter chicken—rich, warming, and full of depth but entirely plant-based.
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp garam masala
- 1 tsp cumin
- ½ tsp turmeric
- 1 ½ tsp paprika
- 1 tsp salt
- 1 14-oz can crushed tomatoes
- 1 cup full-fat coconut milk
- 1 tbsp tomato paste
- 1 tbsp non-dairy butter or beef bacon ghee
- Fresh cilantro, to garnish
Instructions
- Preheat oven to 425°F (218°C). Toss cauliflower with olive oil and salt. Roast 25–30 minutes until golden brown.
- In a Dutch oven, sauté onion, garlic, and ginger in oil for 3–4 minutes.
- Add garam masala, cumin, turmeric, and paprika. Toast for 30 seconds.
- Stir in tomato paste and crushed tomatoes. Simmer 10 minutes.
- Blend the sauce until smooth.
- Add coconut milk and butter. Stir to combine.
- Fold in roasted cauliflower and simmer for another 5–10 minutes.
- Serve warm with cilantro and your favorite flatbread or rice.
Notes
Roasting the cauliflower is key—don’t skip it. You can stir in chickpeas or tofu for extra protein. Adjust the spice level to your preference, and try smoked paprika for added depth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting, Simmering
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: butter cauliflower, vegan butter chicken, plant-based curry, roasted cauliflower
