Cauliflower With Curry Butter Recipe (2024)

There are much more interesting caulifower recipes on the site. I made this and later just look a bunch of florets, tossed them with some olive oil and good curry powder and roasted them. Thought that was at least as good and much faster to make.

Cut into steak like slabs, rub with melted butter, EVOO and mix of curry and garam marsala. Bake till just forkable. Brule for nice crust. ..mangi

Wow! Loved the spice combo - and, I was looking for a roasted recipe for Romanesco cauliflower. I tripled all the ingredients because I had two heads of Romanesco + regular 1 cauliflower. I added in 3 tablespoons of Hungarian Paprika and some olive oil with the butter. I ground my own cloves and grated a fresh nutmeg. After cooking the spices, I tossed all the cauliflower with it. I let it marinate for 30 minutes, then roasted all at 350 degrees for 15 minutes. Absolutely delicious!

I used about 1 lb. of cauliflower and steamed it. I cut the spices and butter in half and it was very tasty.

For a twist, use coconut oil in place of butter. I melt the coconut oil and add just turmeric or curry powder and salt to the melted oil, pour it over the cauliflower in a baking dish and be sure to mix it well so every piece gets a coat. Then pop it in the oven. You don't need to parboil before as it will cook nicely in the oven and get a bit crispy which is nice. I would also use lime zest when it comes out of the oven rather than the juice but even that's optional.

I was expecting more of a kick. It's a nice colour, but all in all, not that interesting

I tripled the spices for more of a kick after reading the comments. No cauliflower, so subbed green beans. Also used coconut oil instead of butter. Very good with a garnish of minced cilantro. I think this would work well with a variety of vegetables.

Excellent recipe. I ended up cutting the cauliflower stems into small pieces and using those also and cut the butter down to 3 TBS then added the butter-seasoning mix while slightly warm in the bowl and I skipped the hearing in the oven. Couldn't stop nibbling. It is delicious.

Simple and delicious and quick, using what spices I have on hand and a handful of snipped chives fresh from the garden.

Add peas for color

I used the spice mix, warmed in some grapeseed oil, and then tossed it with cut-up cauliflower which I then roasted for 45 min at 400F. I need to avoid dairy, so this worked well, and it was very tasty.

I roasted the cauliflower after tossing it in the curry butter and highly recommend it!

At first bite, it seemed bland, so I added powdered curry for additional kick.

I just cut it into florets and boiled it like recipe said. I was kinda lazy so just added the butter in plain, and put a bunch of S and P on. Yum, great recipe.

I tossed the cauliflower in the spices and roasted it for 20 minutes. When done I tossed in melted butter. It made a nice side for butter chicken.

I just par boiled the cauliflower and then sautéed it in butter with some curry powder. Added lime juice at the end.

I used half the spices and same amount of butter. Next time I will salt the cauliflower during cooking as opposed to after since it came out not quite salty enough. I ended up adding nutritional yeast and having a ACV + EVOO dip since I didn’t have a lime.

Yes, the knife work required is a lot, possibly excessive, but the curry butter is fabulous and would taste good on cauliflower cut in a different way or simply rubbed on a car tire.I think the point with the small florets is to 1. be beautiful and 2. give more surface area of the butter both of which are nice. We will be making it again more simply just to save time but totally worth it.

Not very flavourful although it seems like it would be so I added the spices in butter again-- so doubled-- and still quite bland.

Changes: roasted the cauliflower. Used only ground spices and bottled pure lime juice -- still delicious! Might be better with fresh everything, but we are in trying times with COVID19 so must use our pantry instead of going out.

I absolutely love this recipe and make it on a regular basis. It's quick easy and yummy.

Delicious, but would cook the cauliflower a bit more and add more sauce next time. Added a little lemon zest.

Even my vege hating husband scarfed this up. And the spice mixture can easily be tweaked to achieve whatever flavor profile you like.

With Christine, Sept. 15, 2018. Needed more salt, more curry flavor. Maybe a little curry powder next time? Or using some ingredients, bake straightaway?

For a twist, use coconut oil in place of butter. I melt the coconut oil and add just turmeric or curry powder and salt to the melted oil, pour it over the cauliflower in a baking dish and be sure to mix it well so every piece gets a coat. Then pop it in the oven. You don't need to parboil before as it will cook nicely in the oven and get a bit crispy which is nice. I would also use lime zest when it comes out of the oven rather than the juice but even that's optional.

I used the spice mix, warmed in some grapeseed oil, and then tossed it with cut-up cauliflower which I then roasted for 45 min at 400F. I need to avoid dairy, so this worked well, and it was very tasty.

Delicious

Did not enjoy this. Had high hopes. Followed the recipe to the letter.