Vegetarian ‘Butter Cauliflower’ Curry

So, the title basically has 3 of my favorite things in it already. Butter. Cauliflower. Curry. I mean, what’s not to like? I’m a huge fan of Butter Chicken, but recently have been turning to more fiber rich and vegetarian meals. I’ve started to cut out meat from my diet, although I do admit to eating it as a treat now and again. A perfectly seared filet mignon never hurt anyone, except the cow it came from.

If this recipe was to have said Butter Broccoli Curry, I would of skimmed right past it. I have an aversion to broccoli which nobody can quite understand why, even my kids love it. But cauliflower? I can (and often do) eat an entire head raw, usually cut up and dipped into my favorite dressing (or lately pomegranate vinaigrette is my go-to dip).

I spied this recipe from and just have to try it out. It’s nutrient loaded, fresh and guilt free. I can almost smell the fragrant spices of the curry and the smell of the fresh cilantro.

Photo courtesy of

Here is the recipe:


  • 1 cup basmati rice
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/2 medium sweet onion, diced
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 cup tomato paste
  • 1 (15-ounce) can tomato sauce
  • 2 cups vegetable stock
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head cauliflower, cut into florets
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh cilantro leaves


  1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  2. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  3. Stir in ginger, garam masala, chili powder, cumin and tomato paste until fragrant, about 1 minute.
  4. Stir in tomato sauce and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 5-7 minutes.
  5. Stir in cauliflower until tender, about 8-10 minutes.
  6. Stir in heavy cream until heated through, about 1 minute. Stir in cilantro; season with salt and pepper, to taste.
  7. Serve immediately with rice.
  8. (Sara Louise Petty adds, add some toasted garlic naan, a dollop of Major Grey Mango Chutney to taste!)

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