Vegan Butter Cauliflower
This Vegan Butter Cauliflower is a great take on takeout at home! The cauliflower is marinated in spices and coconut milk, then pan charred before being added to the creamy butter sauce. It’s a healthier version of the classic, bursting with flavour and is rich and creamy!
Butter Cauliflower. This was one of those “duh!” recipes that ended up being even better tasting than I could’ve possibly thought. If you know, then you knowwwww I love cauliflower. Like it’s a top tier vegetable for me. It’s a versatility beast. It’s also texture transforming, flavour absorbing, all around wonder veggie. I *still* shudder at raw cauliflower on crudités platters but that I absolutely adore when it’s cooked. That’s probably why I have so many cauliflower wings, and I’ve used it in a variety of recipes including hummus, veggie meatballs soup and so much more.
How to Make Vegan Butter Cauliflower
Sorry, I fell down a bit of a cauliflower rabbit hole. BACK to this dish. It’s my favourite healthier butter sauce, except this time with a few ingredient swaps and featuring this beautiful charred cauliflower. This isn’t an authentic Indian butter cauliflower, but I love the flavours so much. First, the cauliflower is marinated in some coconut milk and some seasonings. I wanted to treat it like I treated the tofu in my Tofu Butter Chicken. This time, with a little coconut milk to help the seasonings soak into the cauliflower. Trust me, this makes such a phenomenal difference. Let it soak for at least 15 minutes, but if you have an hour, definitely do that.
Then, just pan char the cauliflower on all its sides in a hot pan. You could also roast it into the oven for 15 minutes, but I wanted to prevent you having to turn that on too. This helps to infuse the flavour and adds a new flavour and texture element to the cauliflower so it’s a bit crispy, too.
Add it to the buttery tomato sauce and let it simmer for about 15 minutes so the flavours are infused. Again, if you have more time, let it simmer for even more. We tasted this the next day and man the flavours were even more developed!
Okay, no more talking. Eat up and enjoy friends!
Vegan Butter Cauliflower (Vegan)
- 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
- 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 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.
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This recipe is SO GOOD!! I added chickpeas, mushrooms, and peas to mine and it was delicious.
This recipe is SPECTACULAR. Thank you so much.
Thanks so much Grace. We’re really happy that you found it spectacular.
Another amazing recipe! The kids gobbled it up. So impressed with this dish.
Thanks so much Kamala! We’re so happy that you were impressed.
I love this dish!! Recently I made just the sauce to put over soycurls and served it with jasmine rice. I did add some maple syrup to warm and sweeten it up a bit for my overly sweet tooth, I highly recommend it!!
Awesome thanks so much Margie! we really appreciate it.
This was so beautiful my hubby and I could not stop eating it… next time I will cut out the extra chili pepper, it was a little to hot for us.. but thank you for such a divine recipe.