The Best Butter Cauliflower You’ll Ever Try

Creamy, comforting, and packed with flavor—this Butter Cauliflower recipe is about to become your next weeknight hero. It’s the vegetarian spin on classic butter chicken, but instead of meat, tender roasted cauliflower florets take the spotlight, bathing in a luscious, spiced tomato-butter sauce that will have everyone asking for seconds.

I first stumbled upon butter cauliflower on a meatless Monday when I was low on ingredients but craving something warm and soul-soothing. With a single head of cauliflower, pantry staples, and a dash of inspiration from Indian cuisine, dinner became magic. My family devoured it alongside fluffy rice and naan, and it instantly earned a place in our regular rotation.

What makes this recipe special is its blend of simplicity and indulgence. It’s fast to prepare, affordable, and tastes like something you’d find at a cozy neighborhood restaurant. Compared to our creamy Coconut Milk Curry Chicken, this dish leans vegetarian but doesn’t sacrifice depth of flavor.

Ready to make a cozy, satisfying dinner in under 40 minutes? Let’s dive into the best butter cauliflower you’ll ever try.

What Is Butter Cauliflower?

Butter Cauliflower might sound like something you slather with melted butter and call it a day—but trust me, it’s way more exciting than that. Ever heard of butter chicken? Think of this as its plant-based cousin, equally rich and deeply spiced, but starring golden roasted cauliflower instead.

Why “butter”? Because the sauce is silky, buttery, and smooth—the kind that wraps around every bite and makes your tastebuds feel like they’re being hugged. And let’s face it, the way to a man’s (or anyone’s) heart is through their stomach.

If you’re new to the dish, don’t overthink it. This one-pan wonder is hearty, filling, and perfect for anyone trying to add more veggies to their plate without sacrificing flavor. Try it once, and you’ll see why it’s a weeknight favorite.

Why You’ll Love This Butter Cauliflower

1. Bold, comforting flavor
This dish delivers big on flavor with warm spices like cumin, turmeric, and garam masala dancing through a creamy tomato-butter sauce. The roasted cauliflower soaks it all up, making every bite rich and satisfying.

2. Budget-friendly and nourishing
Cauliflower is inexpensive, filling, and full of fiber and antioxidants. Making this dish at home saves money compared to ordering Indian takeout, and you know exactly what’s going into your meal.

3. Customizable and crowd-pleasing
You can make it dairy-free, adjust the spice level for kids, or add chickpeas or tofu for extra protein. Top it with fresh cilantro, a swirl of cream or coconut milk, or serve it alongside warm Garlic Butter Sloppy Joes for a fusion twist.

If you love our Creamy Tomato White Bean Stew, you’ll definitely enjoy this veggie-forward comfort food.

Grab a spoon—you’re going to want to savor every drop of that sauce.

How to Make Butter Cauliflower

Quick Overview

This recipe is incredibly beginner-friendly and ready in under 40 minutes. The cauliflower is roasted until golden and lightly crisp, then simmered in a creamy, spiced butter-tomato sauce that feels both indulgent and wholesome. It’s one of those meals that tastes like it took hours but comes together with pantry basics and a single pan.

Key Ingredients for Butter Cauliflower

• 1 medium head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 tablespoon butter (or vegan butter)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 1/2 teaspoons garam masala
• 1/2 teaspoon cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili flakes (optional)
• 1 cup tomato puree (or crushed tomatoes)
• 1/2 cup heavy cream or full-fat coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Step-by-Step Instructions

1. Roast the cauliflower
   Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil and salt. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until edges are golden and slightly crisp.
2. Prepare the sauce
   While the cauliflower roasts, melt butter in a large skillet over medium heat. Add onions and sauté until soft and translucent, about 5 minutes. Stir in garlic and ginger, cooking for 1 minute more until fragrant.
3. Add spices
   Stir in garam masala, cumin, turmeric, paprika, and chili flakes. Let the spices toast for 30 seconds to bloom their flavors.
4. Add tomato and cream
   Pour in the tomato puree and stir to combine. Simmer for 5–7 minutes, then stir in the cream or coconut milk. Adjust seasoning with salt and pepper.
5. Combine
   Add the roasted cauliflower into the sauce. Stir well so every floret is coated. Let simmer for 3–5 minutes to allow the flavors to meld.
6. Serve
   Garnish with chopped cilantro and serve hot over steamed rice, quinoa, or with naan bread.

What to Serve Butter Cauliflower With

• Steamed basmati rice or fluffy jasmine rice
• Garlic naan or whole wheat flatbread
• Chickpea salad for extra protein
• A light cucumber raita or tangy Greek yogurt sauce
• Pair with a refreshing drink like mango lassi or mint lemonade

Want a cozy pairing? Serve it alongside our Slow Cooker Cowboy Casserole for a warming family-style spread.

Top Tips for Perfecting Butter Cauliflower

• Roast, don’t boil. Roasting gives the cauliflower texture and flavor—don’t skip this step.
• Use fresh ginger and garlic. The depth of flavor is worth it.
• Adjust spice levels. For kids or spice-sensitive eaters, reduce chili flakes or use sweet paprika.
• Dairy-free? Use vegan butter and coconut milk.
• Batch cook. Make a double batch and freeze half for a quick future dinner.

Some versions add fenugreek or crushed cashews for a nutty depth—you can experiment as your comfort grows. For another one-pan favorite, try our One-Pan Creamy Parmesan Chicken Rice.

Storing and Reheating Tips

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze cooled portions in freezer-safe bags or containers. Thaw in the fridge overnight before reheating.
• Reheating: Warm on the stove over low heat or in the microwave with a splash of cream or water to loosen the sauce.

If you’re craving something ultra-creamy and deeply spiced, this rich butter cauliflower variation is another weeknight favorite worth exploring.

This dish is meal-prep friendly and makes for excellent leftovers that taste even better the next day.

Butter Cauliflower

This Butter Cauliflower is a vegetarian twist on butter chicken, featuring roasted cauliflower in a creamy, spiced tomato-butter sauce. Comforting, flavorful, and easy to make in under 40 minutes—perfect for weeknights or meal prep!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course, Vegetarian Dinner, Weeknight Meal

Cuisine Fusion, Indian-inspired, Vegetarian

Servings 4 Serves

Calories 290 kcal

Ingredients

  

• 1 medium head of cauliflower cut into florets
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 tablespoon butter or vegan butter
• 1 small onion finely diced
• 2 cloves garlic minced
• 1 tablespoon grated fresh ginger
• 1 ½ teaspoons garam masala
• ½ teaspoon ground cumin
• ½ teaspoon turmeric
• ½ teaspoon smoked paprika
• ¼ teaspoon chili flakes optional
• 1 cup tomato puree
• ½ cup heavy cream or full-fat coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

 

• Roast the cauliflower : Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil and salt until evenly coated. Spread them out on a baking sheet lined with parchment paper and roast for 25 minutes, flipping halfway through, until lightly browned and crisp on the edges.
• Sauté the aromatics : While the cauliflower roasts, melt butter in a large skillet over medium heat. Add the diced onions and cook until soft and translucent, about 5 minutes. Add garlic and ginger, and cook for 1–2 more minutes until fragrant.
• Bloom the spices : Stir in the garam masala, cumin, turmeric, paprika, and chili flakes. Let the spices cook for about 30 seconds, allowing them to release their full aroma into the pan.
• Simmer the sauce : Pour in the tomato puree and stir to combine. Reduce heat to low and let simmer for 5–7 minutes, stirring occasionally. Add the cream or coconut milk, season with salt and pepper, and simmer for another 2–3 minutes until the sauce thickens slightly.
• Combine and finish : Add the roasted cauliflower directly into the sauce and toss to coat thoroughly. Let it simmer for 3–5 more minutes so the flavors meld beautifully.
• Serve and enjoy : Top with chopped cilantro and serve warm with rice, naan, or over a grain bowl. The sauce is rich and luscious, so be generous with your servings!

Notes

Pros

• Rich, creamy, and deeply flavorful
• Great vegetarian alternative to butter chicken
• Meal-prep and freezer friendly
• Adaptable for dairy-free and gluten-free diets
• Budget-friendly ingredients

Cons

• Roasting and sauce prep takes some coordination
• May be too mild or too spicy without adjustment
• Not ideal for very low-fat diets

Keyword butter cauliflower, Comfort Food, creamy cauliflower curry, healthy Indian recipes, meatless meal, vegetarian butter chicken, weeknight dinner

FAQ