This Butter Cauliflower Recipe is a vegan version of the popular Indian dish Butter Chicken. Tender roasted cauliflower florets are cooked in a spicy, creamy sauce and served over rice. A comforting and delicious evening dinner for the entire family.
Are you in the mood for a tasty and healthy meal to spice up your day? Look no further than this butter cauliflower recipe. This dish is made with roasted cauliflower, a few spices, and coconut milk, is super delicious and comforting!
Because it’s quite simple and easy to follow, it’s ideal for anyone wishing to add some excitement to their everyday dinner routine.
This recipe is actually inspired by the classic Indian butter chicken recipe. The flavors of the spices seep into the cauliflower & the coconut milk adds a creamy element. It tastes just amazing when paired with steamed rice!
A dish that can warm you up from the inside out, making it one of my favorites. It’s also quite versatile; you’ll note that the majority of variants have different proportions of spices.
In addition, once the flavors have had a chance to really develop and meld together, it yields the BEST leftover dish. To put it simply, I could eat this dish repeatedly and never get tired of it.
Why You’ll Love This Butter Cauliflower Recipe?
- Easy to make
- Flavorful and tasty
- Rich and creamy
- Ready in about 30 minutes
- Healthy
- Vegan, keto-friendly, and gluten-free
- Perfect for meal prep
- Versatile
Ingredients
- Cauliflower: It is a great plant-based substitute for chicken! One medium head will suffice. I like to use fresh cauliflower, but frozen cauliflower also works well.
- Coconut milk: You can use any other unsweetened non-dairy milk. I used coconut milk.
- Tomato purée: Add some tang and texture to the sauce.
- Coconut oil: Improve this dish’s flavor overall.
- Spices: I used basic spices like salt, garam masala, turmeric, cumin, and ground coriander.
- Cilantro: For garnish.
Pro Tips
- To ensure even cooking cut cauliflower into equal florets.
- If you’d like, you can experiment with different seasonings, and herbs, or add more vegetables.
- For meal prep, you can roast the cauliflower florets ahead of time, let to cool, and store them in the fridge in an airtight container for up to 4 days. When you want, you make the sauce and toss the roasted florets.
Serving Suggestions
I love enjoying this butter cauliflower on top of steamed rice. It is also best served with a side of naan to soak up any leftover sauce.
For a complete dinner serve it alongside a big bowl of fresh salad and a refreshing drink.
FAQs
How Do I Pick Cauliflower?
Cauliflower heads should be firm, white, and densely packed. Steer clear of anything that looks yellow or dry. You also want cauliflower that feels dense and is hefty for its size.
Is Cauliflower Gassy?
Broccoli, Brussels sprouts, cabbage, and cauliflower contain a high sulfur content, which can cause bloating and gas.
Storage
You can keep leftover butter cauliflower in the fridge for up to 3-4 days in an airtight container. Reheat it in the oven or a pan over medium-low heat, stirring occasionally. If the sauce has thickened too much in the refrigerator, you can lighten it up with a splash of coconut milk or plain water.
Butter Cauliflower
Ingredients
- 1 medium cauliflower (cut into florets)
- 14 oz coconut milk
- ½ cup tomato purée
- 2 tablespoon coconut oil
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- salt and pepper to taste
- cilantro (for garnish)
- 4 cups cooked white or brown rice
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cauliflower florets with a little oil and salt.
- Spread the florets on a baking sheet and roast for 20-25 minutes, until tender and slightly browned.
- In a large pan, melt the coconut oil over medium heat.
- Add garam masala, turmeric, cumin, and coriander, and sauté for 1-2 minutes until fragrant.
- Stir in the tomato purée and cook for another 3-4 minutes until the sauce thickens slightly.
- Pour in the coconut milk, stirring well to combine with the tomato mixture.
- Simmer for 5-7 minutes, allowing the sauce to thicken and flavors to meld.
- Add the roasted cauliflower to the sauce, stirring to coat all the florets evenly.
- Adjust salt and pepper to taste.
- Serve hot with over rice and garnish with cilantro.
