Indian butter cauliflower

Indian butter cauliflower

Total: 1 hr 45 min. | Active: 45 min.
Nutritional value / person: 645 kcal
, Fat: 17 g
, Carbohydrate: 89 g
, Protein: 26 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


400 g white flour
1 ½ tsp dry yeast
1 ½ tsp baking powder
1 tsp salt
2 dl milk
80 g plain yoghurt

Curry paste

1 onion
4 cm ginger
2 garlic cloves
2 tsp cumin
1 tsp cinnamon
1 red chilli
2 tbsp tomato puree
½ tsp turmeric
½ tsp salt


1 ½ kg cauliflower
1 tbsp clarified butter
½ tsp salt
1 glass puréed tomatoes (approx. 350 g)
¾ dl water
40 g butter
80 g plain yoghurt
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.


Place the flour, yeast, baking powder and salt in a bowl, mix. Add the milk and yoghurt, knead for approx. 5 mins. using the dough hook on a food processor. Cover and leave to rise at room temperature for approx. 1 hr.

Preheat the oven to 60°C, warm the platter and plates. Divide the dough into 8 portions, shape into balls. On a lightly floured surface, roll out each ball into an oval approx. 2 mm thick.

Naan bread

Cover and cook the flatbreads in a non-stick frying pan over a medium heat for approx. 3 mins. each until bubbles form on the surface. Turn the flatbreads, cover and cook for a further 2 mins. Remove, keep warm.

Curry paste

Peel and roughly chop the onion, ginger and garlic, place in a blender along with all the other ingredients up to and including the salt, puree until smooth.


Separate the cauliflower into florets, peel and slice the stalks. Heat the clarified butter in a wok or a large non-stick frying pan. Add the curry paste and cauliflower, season with salt, stir fry for approx. 5 mins.

Add the tomatoes, water and butter, cover and simmer over a medium heat for approx. 25 mins. Mix in the yoghurt, plate up, serve with the naan bread.

Similar recipes


Log in and enjoy the benefits!

Log in to FOOBY easily and conveniently with your Supercard ID and use all the functions and benefits. Among other things, you can access your saved recipes on all your devices.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.