Roasted Cauliflower and Butter Chicken Curry


Up to 6


10 min


30-40 min

Another goodie for your oven. This roasted cauliflower and chicken curry recipe uses our popular Spicy Butter Chicken Simmer Sauce to combine the richness of a tomato-based sauce with a kick of extra heat. Served with the fluffiest rice and a wedge of warm naan, this is comfort food at its finest. For a milder version, try it with our Butter Chicken Simmer Sauce.


  • 6 cups cauliflower florets
  • 2 tbsp olive oil
  • Salt, to taste
  • 1 tbsp oil
  • 4 chicken breasts, boneless and skinless, diced
  • 1 jar Patak’s® Spicy Butter Chicken Simmer Sauce
  • Fresh cilantro, chopped (garnish)


  1. Preheat oven to 350°F.
  2. In a bowl, mix the cauliflower florets with the olive oil.
  3. Transfer to a baking sheet and season to taste.
  4. Cook in preheated oven for 30 min.
  5. During this time, heat the oil in a pan. Add the chickena and sauté for 3 to 4 min, until seared and browned.
  6. Pour in the Patak’s® Spicy Butter Chicken Simmer Sauce and simmer for 15 min, stirring occasionally.
  7. Serve with the roasted cauliflower and basmati rice.
  8. Garnish with cilantro.