Cauliflower With Curry Butter

By David Tanis

Updated May 22, 2024

Cauliflower With Curry Butter
Tony Cenicola/The New York Times
Total Time
30 minutes
Rating
4(473)
Comments
Read comments

These days, I would like some side dishes that add interest to the otherwise relatively bland (and unrelentingly rich) Thanksgiving table. I want vegetables so flavorful they could nearly double as condiments.

So, cut cauliflower into the tiniest florets possible. This takes a little longer, but the results are worth it. You get something delicate, which is not a word usually associated with this vegetable. Cook the florets briefly, then toss them with a little curry-flavored butter, some chives and a squeeze of lime.

Featured in: Easy Thanksgiving Side Dishes to Break Up the Monotony

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Ingredients

Yield:8 to 10 servings
  • 3pounds cauliflower
  • Salt
  • 4tablespoons butter
  • ½teaspoon turmeric
  • ⅛teaspoon cayenne
  • ¼teaspoon black pepper
  • ⅛teaspoon nutmeg
  • ⅛teaspoon cloves
  • 2teaspoons grated fresh ginger, or ½ teaspoon dry ginger
  • 2tablespoons snipped chives
  • 1tablespoon fresh lime juice, or to taste
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

77 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 336 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    With a paring knife, cut the cauliflower into tiny florets, as small as possible. You should have about 8 cups.

  2. Step 2

    Meanwhile, bring a large pot of well-salted water to a boil. Working in batches, cook the florets for 1 to 2 minutes, until just cooked but still firm. Drain well and blot on kitchen towels, then cool.

  3. Step 3

    Melt the butter in a small saucepan and stir in the turmeric, cayenne, black pepper, nutmeg, cloves and ginger. Put the cooled cauliflower in a large bowl and season lightly with salt. Drizzle the butter over it, toss gently and transfer to an oven-proof serving dish.

  4. Step 4

    The cauliflower can be kept at room temperature for 2 to 3 hours until serving time, or covered and refrigerated then brought to room temperature. To serve, heat in a 400-degree oven for 10 minutes. Sprinkle with chives and lime juice.

Ratings

4 out of 5
473 user ratings
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Comments

Molly

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.

j bach

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

Califas1219

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!

Diane NI

Excellent recipe. A bit more nuanced than just adding curry, although I agree with Molly that that would be faster.

Joe Allen

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.

SarahC

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.

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