Butter Cauliflower
This vegan butter cauliflower recipe starts by marinating cauliflower in rich Indian spices and coconut milk, then pan-chars it before simmering in a creamy butter sauce. Better than takeout? I think so!
This butter cauliflower is one of those recipes that ended up being even better than I imagined. Now, it isn’t an authentic Indian butter cauliflower, but the flavours are absolutely swoon-worthy.
That’s thanks to a little extra step—instead of just throwing the cauliflower in the pan, I marinate it first, like I do with the tofu in my tofu butter chicken recipe. The coconut milk helps the seasonings soak into the cauliflower and it makes a phenomenal difference!
Why You’ll Love This Butter Cauliflower Recipe
- Aromatic and flavourful. The spices and coconut milk infuse into the cauliflower, giving it layers of flavour, then charring it adds even more. Simmering it in the rich Indian-spiced sauce really takes it over the top!
- An easy vegan version. No faux meat here! Cauliflower makes a simple (and budget-friendly) swap for chicken.
- Perfect for meal prep. Not only does butter cauliflower reheat well, it tastes even better after a day in the fridge! The flavours really have a chance to meld, making it extra delicious.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Marinated Cauliflower:
- Spices – Garam masala, ground ginger, Indian chili powder, and curry powder.
- Cauliflower – Break or cut it into florets.
- Coconut milk – You’ll use 2 tablespoons for the marinade, but then the rest goes into the sauce.
- Coconut oil
For the Vegan Butter Sauce:
- Coconut oil
- Onion – A yellow onion is perfect.
- Spices – Garam masala, Indian chili powder, ground black pepper, and curry powder, along with sea salt
- Coconut milk
- Tomato paste – This adds tomato flavour and some umami.
- Lime juice – A bright finishing touch.
How to Make Butter Cauliflower
- Marinate the cauliflower. Toss the cauliflower with the coconut milk and spices, then marinate for 15 minutes.
- Char the cauliflower. Heat the oil over high heat and char the cauliflower on all sides. Transfer to a plate.
- Start the sauce. Cook the onions in the rest of the coconut oil until they’re translucent.
- Add the spices. Stir the spices into the oil and cook until fragrant, about 30 seconds.
- Simmer. Stir in the coconut milk and tomato paste. Bring to a boil, then simmer for 5 minutes, or until thickened.
- Add the cauliflower. Stir in the charred cauliflower, then cook for 5 to 10 minutes more. Squeeze in the lime juice and season to taste.
Tips and Variations
- Cut the cauliflower into evenly-sized pieces. This ensures that it finishes cooking at the same time.
- Marinate longer if you can. If you have time, marinate the cauliflower for up to an hour. The longer it marinates, the deeper the flavour penetrates.
- Use full-fat coconut milk, not lite. It makes such a difference! Lite coconut milk doesn’t make the sauce as rich, so it’s definitely worth the splurge.
- Add chickpeas. Rinse and drain a can of chickpeas and stir this into the butter cauliflower for some extra protein.
Serving Suggestions
Here are some of my favourite ways to serve butter cauliflower:
- With rice. Basmati rice is perfect, as is standard brown rice, or go the extra mile and make vegetable biryani.
- With naan. I love my homemade vegan naan, which is so easy to make. Try this garlic naan too!
- With quinoa. It might not be traditional, but quinoa also does a great job soaking up the sauce.
How to Store Leftovers
Leftover butter cauliflower can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it up in a pan over medium heat, stirring occasionally, or heat it in the microwave. You can add a splash of water or coconut milk to loosen up the sauce if it has thickened too much in the fridge.
Can I Freeze This Recipe?
You can freeze butter cauliflower for up to 3 months in a freezer-safe container. Thaw it in the refrigerator overnight and reheat according to the instructions above.
More Vegan Indian Recipes
Enjoy friends! If you make this butter cauliflower recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Butter Cauliflower
Ingredients
Marinated Cauliflower
- ½ teaspoon garam masala
- ¼ teaspoon ground ginger
- ¼ teaspoon Indian chili powder
- ¼ teaspoon curry powder
- Medium head of cauliflower, about 3 to 4 cups florets, cut into florets
- 2 tablespoons coconut milk, Just take from the can before you pour it in
- 3 teaspoons coconut oil
Vegan Butter Sauce
- 1 1/2 tablespoons coconut oil
- 1 small onion, diced
- 1 tablespoon garam masala
- 1/2 teaspoon Indian chili powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon curry powder
- 1 teaspoon sea salt
- 14 ounce coconut milk (1 can of full-fat coconut milk), minus the 2 tablespoons for the marinated cauliflower
- 6 ounce can of tomato paste
- juice of one lime, about 1 tablespoon
Instructions
Marinated Cauliflower
- Add the cauliflower florets and all the ingredients (except the oil) into a bowl and toss to combine, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
- In a pan over high heat, heat the oil. Once hot, add in the marinated cauliflower and pan char on all “sides”, until all cauliflower is essentially evenly browned and crisped up, about 5 minutes. Remove the cauliflower and set aside.
Vegan Butter Sauce
- While the cauliflower is marinating, heat the rest of the coconut oil. Add the onions and sauté for about 4 minutes until translucent.
- Add in the garam masala, chili powder, sea salt, ground black pepper and the curry powder. Stir together and let the seasonings cook for about 30 seconds.
- Stir in the coconut milk and tomato paste, stirring for about 15 seconds to incorporate everything. You can use a whisk or just stir thoroughly to combine the tomato paste completely.
- Bring the mixture to a slight boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
- Add in the cauliflower, combined gently to cover it with the sauce.
- Reduce the heat to a simmer, cooking for another 5-10 minutes to allow the cauliflower to soak up some flavours and to marinate. Squeeze the lime over the mixture and stir to combine it into it. Taste and season with more salt if you’d like.
- Remove the dish from the heat. Garnish with parsley and serve optionally with basmati rice and naan bread.
Notes
- To store: Leftover butter cauliflower can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it up in a pan over medium heat, stirring occasionally, or heat it in the microwave. You can add a splash of water or coconut milk to loosen up the sauce if it has thickened too much in the fridge.
- To freeze: You can freeze butter cauliflower for up to 3 months in a freezer-safe container. Thaw it in the refrigerator overnight and reheat according to the instructions above.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Amazing !
I’ve made this recipe a few times now and I can really say its delish. I have changed a couple of things though: I use lite coconut milk and canola oil, less salt because I need to be mindful of cholesterol and high blood pressure. But I can report it doesnt make any difference to taste of this dish. what does change it drastically Ive noticed is using different curry powder brands. The best was Stonemill (an Aldi brand) made in South Africa, its mix of spices gave it a sweeter flavour. Ive also used Clive of India powder which is nice, but very different flavours. I might also reduce the three quarter teaspoon of chilli powder back a bit as I did have a runny nose from heat.🤣
Appreciate this review so much Kat! Thank you so much for sharing!!
Great marinade! I wasn’t sure how the ginger powder would work in place of fresh ginger but I’m glad I tried it as is. Lovely.