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Lyna Recipes

Butter Cauliflower – Easy Creamy Vegetarian Curry

Tender cauliflower simmered in a rich tomato cream sauce with warm spices, garlic, and ginger. A simple vegetarian dinner that feels like takeout at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Cauliflower
  • 1 medium head cauliflower cut into florets
  • 2 tbsp olive oil
Aromatics
  • 1 yellow onion finely diced
  • 3 garlic cloves minced
  • 2 tsp fresh ginger grated
Sauce Base
  • 2 tbsp tomato paste
  • 1 8 oz can tomato sauce
  • 2 cups vegetable broth
  • ½ cup heavy cream
  • 2 tbsp fresh lemon juice
Spices
  • 3 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp paprika
  • ½ tsp ground cumin
  • ¼ tsp ground cinnamon
  • 1 pinch cayenne pepper
  • 1½ tsp salt
  • 2 tsp cornstarch
Finish
  • 3 tbsp unsalted butter
  • Fresh cilantro chopped
  • Whole-milk Greek yogurt optional for serving
For Serving
  • Cooked basmati rice

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add cauliflower florets and cook for 8–10 minutes, turning occasionally, until lightly golden. Remove and set aside.
  2. In the same skillet, melt butter over medium heat. Add onion and cook for 7–8 minutes until softened.
  3. Add garlic and ginger. Cook for 1 minute until fragrant.
  4. Stir in tomato paste and cook for 2 minutes, stirring constantly.
  5. Pour in tomato sauce and vegetable broth. Add garam masala, turmeric, paprika, cumin, cinnamon, cayenne, and salt.
  6. In a small bowl, mix cornstarch with 2 tablespoons cold water until smooth. Stir into the sauce.
  7. Simmer sauce for 10 minutes, stirring occasionally, until slightly thickened.
  8. Reduce heat to low and stir in heavy cream and lemon juice.
  9. Return cauliflower to the skillet and simmer for 5–7 minutes until tender and coated in sauce.
  10. Garnish with cilantro and serve over basmati rice with optional Greek yogurt.

Notes

Pan-searing or roasting cauliflower first gives the best texture.
Add cream at the end to avoid splitting.
For thicker sauce, reduce broth slightly.
This dish tastes even better the next day.