Introduction

Oh, how I love those recipes that just wrap you up like a warm hug! You know the ones – they’re so easy, so comforting, and they taste like they took hours to make, even when they’re on your table in under an hour. Today, we’re diving into a dish that’s exactly that: Creamy Butter Cauliflower. Imagine tender cauliflower florets swimming in a luscious, spiced butter sauce, served over fluffy Basmati rice. It’s pure magic, and I can’t wait for you to try it!

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you’ll be enjoying this gem in less time than it takes for a favorite movie.
Easy: No fancy techniques here! Just simple steps that lead to an incredibly flavorful dish.
Giftable: While this is best enjoyed fresh, the wonderful aroma might just make your neighbors jealous!
Crowd-pleasing: Even the pickiest eaters in your house will be asking for seconds. It’s that good!

Ingredients

Let’s gather our goodies! Don’t worry, it looks like a lot, but most of these are just for that amazing spice blend.

1 medium head cauliflower: The star of our show, chopped into bite-sized florets.
3 garlic cloves: Because garlic makes everything better! We’ll mince these up.
2 teaspoons ginger: Freshly grated ginger adds a wonderful zing.
1 yellow onion: Diced small to soften and sweeten.
2 tablespoons tomato paste: This gives our sauce a lovely depth of color and flavor.
2 cups vegetable broth: The liquid base for our creamy sauce.
2 tablespoons fresh lemon juice: A little acidity to brighten everything up.
1 (8-ounce) can tomato sauce: More tomato goodness for that rich flavor.
1 cup Basmati rice: The perfect fluffy bed for our cauliflower.
1 pinch cayenne pepper: Just a whisper of heat to keep things interesting!
1/4 teaspoon ground cinnamon: A surprising warmth that complements the spices beautifully.
2 teaspoons corn starch: Our secret weapon for thickening that dreamy sauce.
3 teaspoons garam masala: This Indian spice blend is pure gold – a mix of warm, fragrant spices.
1 teaspoon paprika: For a touch of color and mild sweetness.
1 1/2 teaspoons salt: To taste, of course!
1 teaspoon ground turmeric: For that gorgeous golden hue and earthy flavor.
2 tablespoons olive oil: For sautéing our aromatics.
1/2 teaspoon ground cumin: A classic spice that brings a lovely earthiness.
3 tablespoons unsalted butter: The “butter” in Butter Cauliflower! It adds so much richness.
1/2 cup heavy cream: To make our sauce extra luscious and velvety.
Fresh cilantro: For a pop of freshness and color as a garnish.
Whole-milk Greek yogurt (for serving): A cool, creamy dollop to balance the spices.

How to Make It

Alright, apron on, let’s get cooking! This is going to be so fun.

First things first, let’s prep our veggies. Cut your cauliflower into lovely bite-sized florets. Then, finely mince your garlic and ginger. Dice up that yellow onion nice and small.
Grab a nice, big pot or a Dutch oven. Drizzle in your olive oil and set it over medium heat. Add your diced onion and let it sauté until it’s soft and a little translucent, about 5 to 7 minutes. You want them to be sweet, not browned.
Now, toss in that minced garlic and ginger. Give it a good stir and cook for just about 1 minute until you can really smell their fragrant aroma. Don’t let them burn!
Time for the spice party! Stir in the tomato paste, garam masala, turmeric, paprika, cinnamon, cumin, cayenne pepper, and salt. Cook for another 1 to 2 minutes, stirring constantly. This step is key – it toasts the spices and really brings out their flavor.
Pour in your vegetable broth and tomato sauce. Give it a good stir to combine everything, and then bring the whole mixture to a gentle simmer.
Gently add your cauliflower florets to the pot. Give them a little nudge to make sure they’re nestled in the sauce. Pop a lid on and let it simmer for about 10 to 15 minutes. You want the cauliflower to be tender-crisp – cooked through but still with a little bite.
While your cauliflower is doing its thing, let’s get that Basmati rice going. Cook it according to the package directions. Fluffy rice is essential!
In a small bowl, whisk together your corn starch with 2 tablespoons of water. This is your thickening slurry. It’ll help make our sauce super creamy.
Now, stir the heavy cream and that corn starch slurry into the simmering cauliflower mixture. Keep stirring gently until the sauce thickens up beautifully. It should be nice and coats the back of a spoon.
Finally, stir in that lovely unsalted butter and the fresh lemon juice. The butter will melt into the sauce, making it even more decadent, and the lemon juice adds that perfect bright finish.
Serve your glorious Creamy Butter Cauliflower spooned generously over your fluffy Basmati rice. For an extra touch, garnish with some fresh cilantro and a dollop of cool, creamy Greek yogurt if you like!

Substitutions & Additions

Feeling creative? I love to play around with this recipe! Here are a few ideas:

Veggies: Feel free to toss in some frozen peas in the last few minutes of simmering, or even some chopped bell peppers along with the onions.
Spice Level: If you love a good kick, add a little more cayenne or even a finely chopped jalapeño with the onions. For milder flavor, skip the cayenne altogether.
Protein Boost: This is fantastic with some pan-seared chicken or shrimp added in. You could also stir in chickpeas for a vegetarian protein boost.
Herbs: Parsley is a nice alternative to cilantro if that’s what you have on hand.

Tips for Success

A few little secrets to make your Butter Cauliflower absolutely perfect every time:

Don’t Overcook the Cauliflower: We want it tender-crisp, not mushy. Keep an eye on it during the simmering phase.
Toast Your Spices: That step of cooking the spices with the tomato paste for a minute or two really makes a huge difference in flavor. Don’t skip it!
Corn Starch Slurry: Make sure you whisk the corn starch and water together thoroughly to avoid lumps.
Prep Ahead: You can chop all your vegetables and measure out your spices ahead of time. This makes the actual cooking process super speedy. The cooked rice can also be reheated gently.

How to Store It

Leftovers are a treasure! Store any leftover Butter Cauliflower and rice in an airtight container in the refrigerator. It should stay delicious for about 3-4 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

Can I make this vegan? Absolutely! You can swap the butter for vegan butter and use a plant-based cream (like coconut cream or cashew cream).
Is this recipe spicy? It has a mild warmth from the cayenne, but it’s not overly spicy. You can easily adjust the cayenne to your preference.
What if I don’t have garam masala? Garam masala is a blend, so it’s hard to replicate perfectly. However, you can try a mix of ground coriander, cumin, and a pinch of cardamom for a similar warm flavor profile.

Creamy Butter Cauliflower

Tender cauliflower florets in a luscious, spiced butter sauce, served over fluffy Basmati rice. A comforting and easy weeknight meal.

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Prep Time 15

Cook Time 30

Servings 4

Equipment

Large pot or Dutch oven
Small bowl

Ingredients

Vegetables & Aromatics

1 medium head cauliflower chopped into bite-sized florets
3 cloves garlic minced
2 teaspoons ginger freshly grated
1 yellow onion diced small
2 tablespoons olive oil
0.5 cup Fresh cilantro for garnish
Whole-milk Greek yogurt for serving

Spices & Seasonings

2 tablespoons tomato paste
1 pinch cayenne pepper
0.25 teaspoon ground cinnamon
3 teaspoons garam masala
1 teaspoon paprika
1.5 teaspoons salt to taste
1 teaspoon ground turmeric
0.5 teaspoon ground cumin

Sauce Base & Thickeners

2 cups vegetable broth
2 tablespoons fresh lemon juice
1 8-ounce can tomato sauce
2 tablespoons corn starch mixed with 2 tablespoons water for slurry
0.5 cup heavy cream
3 tablespoons unsalted butter

Serving

1 cup Basmati rice cooked according to package directions

Instructions

Prep your veggies: Cut cauliflower into bite-sized florets. Mince garlic and ginger. Dice onion small.
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté until soft and translucent, about 5-7 minutes.
Add minced garlic and ginger. Stir and cook for about 1 minute until fragrant. Do not let them burn.
Stir in tomato paste, garam masala, turmeric, paprika, cinnamon, cumin, cayenne pepper, and salt. Cook for 1-2 minutes, stirring constantly, to toast the spices.
Pour in vegetable broth and tomato sauce. Stir to combine and bring to a gentle simmer.
Add cauliflower florets to the pot, ensuring they are nestled in the sauce. Cover and simmer for 10-15 minutes, until tender-crisp.
While cauliflower simmers, cook Basmati rice according to package directions.
In a small bowl, whisk together corn starch with 2 tablespoons of water to create a slurry.
Stir heavy cream and the corn starch slurry into the simmering cauliflower mixture. Continue stirring gently until the sauce thickens.
Stir in unsalted butter and fresh lemon juice until the butter melts and the sauce is decadent. The lemon juice adds a bright finish.
Serve Creamy Butter Cauliflower spooned over fluffy Basmati rice. Garnish with fresh cilantro and a dollop of Greek yogurt, if desired.

Notes

This recipe is fast, easy, and crowd-pleasing. It can be made vegan by substituting vegan butter and plant-based cream. Adjust cayenne pepper for spice level. Garam masala can be substituted with a mix of ground coriander, cumin, and a pinch of cardamom if unavailable.