Butter Cauliflower Recipe

My family absolutely adores Indian food, but with a mix of vegetarians and devoted meat-eaters, finding a dish that satisfies everyone can sometimes be a challenge. That was until Butter Cauliflower entered our lives. The first time I made it, the aroma alone had everyone drifting into the kitchen, curious and hungry. My husband, a die-hard Butter Chicken fan, was skeptical at first. “Cauliflower? In a makhani sauce?” he’d queried. But one bite in, his eyes widened. The rich, creamy, tangy, and slightly sweet tomato-based sauce, redolent with aromatic spices, perfectly coated the tender-crisp, slightly charred roasted cauliflower florets. It was an instant hit! Even my usually vegetable-averse teenager went back for seconds, proclaiming it “even better than the chicken one.” For me, it’s a culinary triumph – it delivers all the indulgent, comforting flavours of a classic makhani dish, but with a lighter, plant-based star. It’s become a regular in our meal rotation, perfect for a cozy weeknight dinner yet impressive enough for guests. The depth of flavour achieved with relatively simple ingredients still astounds me, and the fact that it’s packed with wholesome cauliflower makes it a win-win. This isn’t just a recipe; it’s a testament to how versatile vegetables can be, transforming into something truly luxurious and satisfying.

The Allure of Butter Cauliflower: A Vegetarian Dream

Butter Cauliflower, often known as Gobi Makhani, is a delightful vegetarian interpretation of the world-famous Butter Chicken (Murgh Makhani). It captures the essence of that iconic dish – the velvety, mildly spiced tomato-cashew cream sauce – but replaces the chicken with hearty, flavourful cauliflower. This adaptation is not just for vegetarians; it’s a fantastic way for anyone to enjoy a lighter, yet equally indulgent, version of a beloved classic.

The beauty of cauliflower lies in its versatility. When roasted, it develops a wonderfully nutty, slightly sweet flavour and a satisfyingly meaty texture that holds up beautifully in the rich makhani sauce. Unlike some vegetables that can get lost or become mushy in curries, cauliflower maintains its integrity, offering a pleasant bite. This dish is a celebration of how plant-based ingredients can take center stage and deliver a truly decadent culinary experience. It’s comforting, aromatic, and visually appealing with its vibrant colours, making it a perfect centerpiece for any meal.

Mastering the Makhani: Key Ingredients for Butter Cauliflower

To create the perfect Butter Cauliflower, understanding the role of each ingredient is key. This dish is a symphony of flavours and textures, and each component plays a vital part.

For Roasting the Cauliflower:

• Cauliflower: 1 large head (about 2-2.5 lbs or 900g-1.1kg), cut into medium-sized florets
• Neutral Oil: 2 tablespoons (like avocado, sunflower, or light olive oil)
• Turmeric Powder: ½ teaspoon
• Kashmiri Red Chili Powder (or paprika for less heat): ½ teaspoon (gives colour and mild heat)
• Salt: ½ teaspoon, or to taste
• Black Pepper: ¼ teaspoon, or to taste

For the Makhani Sauce (Gravy):

• Butter: 3 tablespoons (unsalted, or vegan butter for a vegan version)
• Neutral Oil: 1 tablespoon
• Bay Leaf: 1 large
• Green Cardamom Pods: 3-4, lightly bruised
• Cloves: 3-4
• Cinnamon Stick: 1-inch piece
• Onion: 1 medium (about 1 cup), finely chopped
• Ginger Paste: 1 tablespoon (or 1-inch fresh ginger, grated)
• Garlic Paste: 1 tablespoon (or 4-5 cloves fresh garlic, minced)
• Green Chili: 1-2, slit lengthwise (optional, adjust to your spice preference)
• Ground Coriander Powder: 1 ½ teaspoons
• Ground Cumin Powder: 1 teaspoon
• Turmeric Powder: ½ teaspoon
• Kashmiri Red Chili Powder: 1 teaspoon (for colour and mild heat, adjust as needed)
• Garam Masala: 1 teaspoon (plus more for finishing)
• Crushed or Pureed Tomatoes: 1 can (14.5 oz / 400g), or 3-4 large ripe tomatoes, blanched and pureed
• Raw Cashews: ½ cup, soaked in ½ cup hot water for at least 30 minutes (or boiled for 10 minutes)
• Water or Vegetable Broth: ½ to 1 cup, as needed for consistency
• Heavy Cream: ¼ to ½ cup (or full-fat coconut milk/cashew cream for vegan)
• Sugar or Maple Syrup: 1-2 teaspoons (to balance acidity, adjust to taste)
• Kasuri Methi (Dried Fenugreek Leaves): 1 tablespoon, crushed between palms
• Salt: To taste

For Garnish (Optional):

• Fresh Cilantro (Coriander Leaves): 2-3 tablespoons, chopped
• A swirl of Cream or a knob of Butter

Crafting Your Butter Cauliflower: Step-by-Step Instructions

Follow these detailed instructions to create a rich and flavourful Butter Cauliflower that will tantalize your taste buds.

Part 1: Roasting the Cauliflower

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Prepare Cauliflower: Wash the cauliflower head thoroughly and cut it into medium-sized, bite-friendly florets. Try to keep them relatively uniform in size for even roasting. Pat them dry with a kitchen towel – this helps them roast rather than steam.
3. Season Cauliflower: In a large bowl, add the cauliflower florets. Drizzle with 2 tablespoons of neutral oil. Sprinkle with ½ teaspoon turmeric powder, ½ teaspoon Kashmiri red chili powder (or paprika), ½ teaspoon salt, and ¼ teaspoon black pepper. Toss well to ensure all florets are evenly coated with the oil and spices.
4. Roast: Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet. Avoid overcrowding the pan; use two pans if necessary. Roasting in a single layer ensures they get nicely browned and slightly charred, which adds immense flavour.
5. Cook Time: Roast for 20-25 minutes, flipping halfway through, until the cauliflower is tender-crisp and has golden-brown, slightly charred edges. You want it cooked but still with a bit of a bite, as it will cook a little more in the sauce. Once done, remove from the oven and set aside.

Part 2: Making the Makhani Sauce

1. Prepare Cashew Paste: Drain the soaked cashews (discarding the soaking water if you prefer a lighter sauce, or reserve it to use in the gravy). Add the soaked cashews to a blender with 2-3 tablespoons of fresh water or the reserved soaking water. Blend until you achieve a super smooth, creamy paste. Scrape down the sides of the blender as needed. Set aside.
2. Sauté Aromatics: Heat 1 tablespoon of oil and 2 tablespoons of butter in a large, heavy-bottomed pan or Dutch oven over medium heat. Once the butter has melted and the mixture is hot, add the bay leaf, green cardamom pods, cloves, and cinnamon stick. Sauté for about 30-60 seconds until the spices become fragrant. Be careful not to burn them.
3. Cook Onions: Add the finely chopped onion to the pan. Sauté until softened and translucent, about 5-7 minutes. Don’t rush this step; well-cooked onions form a sweet base for the sauce.
4. Add Ginger-Garlic & Green Chili: Stir in the ginger paste, garlic paste, and slit green chilies (if using). Sauté for another 1-2 minutes until the raw smell disappears.
5. Bloom Spices: Reduce the heat to low. Add the ground coriander powder, cumin powder, ½ teaspoon turmeric powder, and 1 teaspoon Kashmiri red chili powder. Stir continuously and cook for about 30-60 seconds. This toasting, or “blooming,” of the spices enhances their flavour and aroma. Be careful not to burn them. If the pan seems too dry, add a splash of water.
6. Add Tomatoes: Pour in the crushed or pureed tomatoes. Add salt to taste at this stage to help the tomatoes break down and release their flavours. Stir well, scraping up any browned bits from the bottom of the pan. Increase the heat to medium-low, cover, and let the sauce simmer for 8-10 minutes, stirring occasionally, until the tomatoes have cooked down, deepened in colour, and the oil starts to separate slightly at the edges. This indicates the masala is well-cooked.
7. Cool and Blend (Optional, for an ultra-smooth sauce): If you want an exceptionally smooth sauce, remove the whole spices (bay leaf, cardamom, cloves, cinnamon stick – or leave them if you don’t mind). Carefully transfer the tomato-onion mixture to a blender (ensure it’s not too hot, or use an immersion blender directly in the pan after removing from heat). Blend until completely smooth. If you used finely chopped onions and pureed tomatoes, and don’t mind a slightly more textured sauce, you can skip this blending step.
8. Return to Pan (if blended): If you blended the sauce, return it to the pan.
9. Incorporate Cashew Cream: Stir the prepared cashew paste into the tomato gravy. Cook for 2-3 minutes, stirring continuously, until the sauce thickens slightly.
10. Adjust Consistency & Simmer: Add ½ cup of water or vegetable broth to the sauce. Stir well. Bring to a gentle simmer. If the sauce is too thick, add a little more water/broth until it reaches your desired consistency – it should be thick enough to coat the cauliflower nicely.
11. Add Sweetener and Garam Masala: Stir in the sugar (or maple syrup) to balance the tanginess of the tomatoes. Add 1 teaspoon of garam masala. Taste and adjust salt and sugar if needed.

Part 3: Combining and Finishing

1. Add Roasted Cauliflower: Gently add the roasted cauliflower florets to the simmering makhani sauce. Stir carefully to coat all the florets without breaking them up too much.
2. Simmer Gently: Let the cauliflower simmer in the sauce for 5-7 minutes on low heat. This allows the cauliflower to absorb the flavours of the sauce. Avoid overcooking, as you want the cauliflower to retain some texture.
3. Add Cream and Kasuri Methi: Turn off the heat. Stir in the heavy cream (or coconut/cashew cream). Crush the Kasuri Methi between your palms and sprinkle it over the curry. Stir gently to combine. The Kasuri Methi adds a unique, slightly bitter, and aromatic finish that is characteristic of makhani dishes.
4. Final Seasoning: Taste one last time. Adjust salt if necessary. You can also add a tiny pinch more garam masala for a final burst of aroma, or a small knob of butter for extra richness.
5. Rest: Let the Butter Cauliflower rest for at least 10-15 minutes before serving. This allows the flavours to meld together beautifully.

Nutrition Facts

• Servings: This recipe serves approximately 4-6 people.
• Calories per serving (approximate): Around 350-450 calories per serving, depending on the exact amount of cream and butter used, and serving size. This is an estimate and can vary.
  • Note: This estimation assumes 4 large servings. If divided into 6 smaller servings, the calorie count per serving will be lower.
  • Cauliflower is low in calories and rich in vitamins C and K, and fiber. Cashews add healthy fats and protein but also contribute to the calorie count. The cream and butter also add richness and calories.

Preparation Time

• Preparation Time (Chopping, Soaking Cashews): 20-25 minutes (plus 30 minutes inactive time for soaking cashews)
• Cooking Time (Roasting Cauliflower & Making Sauce): 45-55 minutes
• Total Time: Approximately 1 hour 10 minutes to 1 hour 20 minutes (excluding cashew soaking time if done in advance)

How to Serve Your Delicious Butter Cauliflower

Butter Cauliflower is a versatile dish that pairs wonderfully with various Indian breads and rice dishes. Here are some serving suggestions to make it a complete and satisfying meal:

• With Indian Breads:
  • Naan Bread: Soft, fluffy naan (plain, butter, or garlic naan) is the classic choice for scooping up the rich makhani sauce.
  • Roti/Chapati: Whole wheat flatbreads offer a healthier, lighter accompaniment.
  • Paratha: Flaky, layered parathas (plain or stuffed) add another level of indulgence.
  • Puri: Deep-fried puffy bread for a truly festive meal.
• With Rice:
  • Steamed Basmati Rice: The fragrant, long grains of basmati rice are perfect for soaking up the sauce.
  • Jeera Rice (Cumin Rice): Basmati rice tempered with cumin seeds and ghee/oil adds an extra layer of flavour.
  • Peas Pulao: A mild rice pilaf with green peas complements the curry beautifully.
• Side Dishes:
  • Kachumber Salad: A simple Indian salad made with chopped cucumber, tomatoes, onions, lemon juice, and cilantro provides a refreshing contrast.
  • Plain Yogurt or Raita: A cooling cucumber raita or boondi raita helps balance the richness and any spiciness.
  • Indian Pickles (Achaar): A small amount of mango or lime pickle can add a tangy, spicy kick.
• Garnish:
  • Always garnish with a generous sprinkle of fresh chopped cilantro (coriander leaves) for freshness and colour.
  • A swirl of fresh cream or a small knob of butter on top just before serving enhances its visual appeal and richness.
• Presentation:
  • Serve hot in a traditional Indian serving bowl (karahi) or any deep dish.
  • Consider a sprinkle of toasted slivered almonds for a little crunch if desired.

Additional Tips for the Perfect Butter Cauliflower

1. Don’t Overcrowd the Pan When Roasting: For perfectly roasted cauliflower with those desirable charred bits, ensure the florets are in a single layer on the baking sheet. Use two sheets if necessary. Overcrowding will cause the cauliflower to steam instead of roast, resulting in a softer, less flavourful texture.
2. Adjust Spice Levels: This recipe is mildly spiced. You can easily adjust the heat:
   • Milder: Omit the green chilies entirely and use paprika instead of Kashmiri red chili powder for colour without much heat.
   • Spicier: Increase the amount of green chilies (use hotter varieties like Thai bird’s eye chilies, finely chopped) or add a pinch of regular red chili powder along with the Kashmiri variety.
3. Veganize It Easily: This dish is wonderfully adaptable for a vegan diet.
   • Use a good quality vegan butter alternative.
   • Replace heavy cream with full-fat coconut milk (the kind from a can, use the thick solid part for best results), or unsweetened cashew cream (blend ½ cup soaked cashews with ¼-⅓ cup water until very smooth).
4. Freshness of Spices Matters: Use fresh, good-quality ground spices. Spices lose their potency over time. For the best flavour, buy whole spices and grind them in small batches if possible, or buy ground spices from a reputable source with high turnover. Toasting them (blooming in oil) as described in the recipe is crucial to unlock their full aroma.
5. Achieving the Perfect Sauce Consistency: The makhani sauce should be creamy and thick enough to coat the cauliflower, but not overly gloopy. If your sauce becomes too thick, thin it out with a little hot water or vegetable broth until it reaches the desired consistency. If it’s too thin, simmer it uncovered for a few more minutes to allow some liquid to evaporate and thicken it.

FAQ: Your Butter Cauliflower Questions Answered

Q1: Can I use frozen cauliflower for this recipe?
A: Yes, you can use frozen cauliflower, but roasting it directly from frozen might result in a slightly softer, more watery texture. For best results, thaw the frozen cauliflower completely and pat it very dry with paper towels before tossing with oil and spices and roasting. You might need to adjust roasting time slightly.

Q2: I don’t have cashews, or I have a nut allergy. What can I use instead for creaminess?
A: While cashews are traditional for makhani sauce, you have options:
* Heavy Cream/Coconut Cream: You can simply increase the amount of heavy cream (or full-fat coconut milk for vegan) at the end. The sauce might be slightly less thick but still creamy.
* Almond Flour/Paste: Fine almond flour or blanched almond paste can be used, though it will impart a subtle almond flavour.
* Sunflower Seeds or Melon Seeds (Magaz): Soaked and blended sunflower seeds or traditional Indian melon seeds can also provide creaminess.
* Yogurt (Dairy): For a non-vegan option, thick, full-fat plain yogurt (whisked well) can be stirred in at the very end, off the heat, to prevent curdling. It will add a tangier note.

Q3: How can I make this dish ahead of time?
A: Butter Cauliflower is great for making ahead!
* Sauce: You can prepare the makhani sauce completely and store it in an airtight container in the refrigerator for up to 3-4 days.
* Cauliflower: You can roast the cauliflower a day ahead and store it separately in the refrigerator.
* Assembly: When ready to serve, gently reheat the sauce, add the roasted cauliflower, and simmer for 5-7 minutes. Then, stir in the cream and Kasuri Methi. This prevents the cauliflower from becoming too soft.

Q4: How should I store and reheat leftovers?
A: Store leftover Butter Cauliflower in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a saucepan over low heat, stirring occasionally. You might need to add a splash of water or milk/cream if the sauce has thickened too much. Avoid microwaving if possible, as it can sometimes make the cauliflower mushy, though it works in a pinch.

Q5: What’s the difference between Kashmiri Red Chili Powder and regular chili powder? Can I substitute?
A: Kashmiri Red Chili Powder is prized for its vibrant red colour and mild heat. It’s primarily used to give dishes like Butter Chicken or Butter Cauliflower their characteristic appealing hue without making them overly spicy. Regular chili powder is often a blend of different chilies and can be much hotter and may alter the colour.
* Substitution: If you don’t have Kashmiri chili powder, you can use a smaller amount of regular chili powder (start with ¼ teaspoon and adjust) mixed with a teaspoon of sweet paprika (for colour). This will help you control the heat while still getting some red colour. Always taste and adjust.

Ingredients