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A bowl of rice topped with Indian Butter Cauliflower with a garnish of fresh cilantro.

Indian Butter Cauliflower

A flavor-packed, quick and easy, 30 minute dinner recipe. This vegetarian meal is a great option for meatless Monday.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 331kcal


  • 1 large head cauliflower cut into florets, about 4-5 cups
  • 6 tablespoons butter
  • 4 garlic cloves minced
  • 1 inch ginger root grated
  • 1/4 teaspoon cayenne pepper 1/4 tsp is family friendly, add more for more heat
  • 1 14.5 oz can tomato sauce
  • 1/3 cup plain Greek yogurt
  • 3 teaspoons garam masala
  • 1 teaspoon salt
  • 1/4 teaspoon cardamom
  • 1 teaspoon cumin
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 3 tablespoons cilantro chopped


  • In a large skillet over medium-low heat melt the butter. Once melted stir in the garlic, grated ginger root, cayenne, tomato sauce, yogurt, garam masala, salt, cardamom, cumin and water.
  • Bring the sauce to a boil. Once boiling stir in the cauliflower florets. Reduce the heat to a simmer. Cover and cook the cauliflower for 8-10 minutes or until fork tender. 
  • Once the cauliflower is fork tender stir in the heavy cream and cilantro.  Serve over cooked rice with a side of homemade naan. 


Eat with a side of naan bread. It's the best!
Adapted from my Indian Butter Chicken recipe. 


Calories: 331kcal | Carbohydrates: 14g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 87mg | Sodium: 815mg | Potassium: 695mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1034IU | Vitamin C: 102mg | Calcium: 99mg | Iron: 1mg