Vegan Butter Cauliflower is a delicious plant-based version of the classic Indian Butter Chicken. Instead of chicken, this recipe features tender, roasted cauliflower florets, making it a flavorful and hearty option for vegans or anyone looking for a meat-free dish. The cauliflower is cooked in a rich, creamy tomato-based sauce that’s infused with aromatic spices like cumin, coriander, garam masala, and turmeric, offering a delightful depth of flavor.
The creaminess of the dish comes from dairy-free alternatives such as coconut milk or cashew cream, which provide a luscious texture, while vegan butter or oil gives it the classic buttery feel. Paired perfectly with steamed rice or warm naan bread, this dish is a comforting, satisfying meal that captures the essence of traditional Indian cuisine while being entirely plant-based. Vegan Butter Cauliflower is an excellent choice for those craving a hearty and flavorful vegan meal.
Preparation time: 15 minutes
Cooking time: 20 minutes
1 large head cauliflower, cut into florets
2 tablespoons coconut oil, melted
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1 teaspoon garam masala (indian spice blend)
1/4 teaspoon salt
1/4 teaspoon pepper
SAUCE:
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
2 teaspoons garam masala
2 teaspoons curry powder
1 teaspoon cayenne pepper, optional
1 can (15 ounces) crushed tomatoes
1 can (13.66 ounces) coconut milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh cilantro
Optional: Hot cooked rice, naan flatbreads and lime wedges
STEP 1 Preheat Cauliflower
STEP 2
In a large bowl, combine first 7 ingredients; toss to coat.
STEP 3
Transfer to a rimmed baking sheet. Broil 3-4 in from heat until brown and crisp-tender, 12-15 minutes, turning once. Meanwhile, in a large skillet, heat olive oil over medium-high heat.
STEP 4
Add onion; cook and stir until tender, 4-5 minutes. Add ginger, garlic, garam masala, curry powder and, if desired, cayenne pepper; cook 1 minute longer.
Stir in tomatoes, coconut milk, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, 10-12 minutes, stirring occasionally. Stir in cauliflower; sprinkle with cilantro. If desired, serve with rice, naan and lime wedges.
