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Indian Butter Cauliflower

Indian Butter Cauliflower

Another delicious curry dish!


  • 2 tbsp coconut or olive oil (plus extra for greasing)
  • 1 large cauliflower (cut into large florets)
  • 2 1/2 c coconut milk (divided)
  • 1 tbsp ginger (grated)
  • 4 cloves garlic (finely minced, divided)
  • 1 small onion (chopped)
  • 1 tbsp garam masala
  • 3 tsp curry powder
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 5 1/2 oz tomato paste
  • 1/4 c parsley (chopped)


  1. Preheat broiler; lightly grease a foil-lined baking sheet.
  2. In large bowl, stir together cauliflower florets, 1/2 cup coconut milk, ginger and 1/2 of the garlic.
  3. Marinate for 10 minutes then spread out on prepared baking sheet.
  4. Broil cauliflower for 4 minutes or until the edges begin to char. Remove from oven and set aside.
  5. In large skillet, heat 2 tbsp oil over medium heat. Add onion and cook until translucent, about 5 minutes.
  6. Add remaining garlic and cook another 2 minutes.
  7. Stir in spices and continue stirring for another minute.
  8. Stir in tomato paste, and then stir in remaining 2 c coconut milk.
  9. Bring sauce to a hard boil and then simmer, stirring occasionally, until slightly thickened, about 5 minutes.
  10. Add cauliflower and any pan juices, to sauce. Cook until warmed through, about 3 minutes.
  11. Remove from heat, add parsley.