This Indian butter cauliflower recipe takes just 30 minutes to make, fits perfectly in many diets, and makes a super healthy and delicious lunch or dinner.
Today I’m going to show you how to make Indian butter cauliflower. This is inspired from the famous Indian butter chicken and for that reason, people sometimes refer to it as vegan butter chicken.
I know, vegan chicken sounds kinda funny and somewhat confusing that’s why I’ll keep referring to it as Indian butter cauliflower or vegan butter cauliflower.
This recipe is not just crazy delish but also super healthy; it’s vegan, gluten-free, Whole30 and Paleo.
More Vegan Recipes:
- Pumpkin Chocolate Brownies (Vegan/Paleo/Gluten-Free)
- Vegan Tikka Masala With Tofu And Cauliflower
- Vegan Thai Rice Salad
Oh, and it’s so easy even a kid can make it; it’s really one of my best 30-minute lunch or dinner ideas.
And if that doesn’t make you want to run to the grocery store for cauliflower and make it straight away, then perhaps my Tips & Tricks will.
So here’s what you’re gonna learn if you stick around:
- Which ingredients can be replaced in this vegan butter cauliflower recipe.
- How to make a meat version of it.
- A few sides ideas that go perfectly with this dish.
- How to make it even more delish.
So stick around ’cause it gets yummylicious.
Now let’s dive in, shall we?!
How To Make Indian Butter Cauliflower – Best Tips & Tricks
1. Which ingredients can be replaced in this vegan butter cauliflower recipe
You can replace coconut oil* with vegan butter if you want to keep it vegan. If not, you can use normal unsalted butter, ghee or clarified butter.
I personally love coconut cream flavor and that’s why I use it very often in my recipes but I know that tastes can vary and this may not be your cup of tea. In this case, you can substitute coconut cream with heavy cream but bear in mind that it won’t be vegan anymore.
Also, it’s worth noting here that coconut cream is different than coconut milk.
Now here’s another yummylicious trick…
2. Try it with grilled cauliflower
Another thing that you can change in this recipe is the way you cook the cauliflower.
I broiled it and it came out super delish but I strongly recommend you to try it with grilled cauliflower as well.
Grilling veggies and protein enhances their natural flavors and those grill marks add a delicious smoky flavor too.
The recipe would be pretty much the same, the difference is that you’d have to grill the cauliflower instead of broiling it. Keep in mind that you will have to break the cauliflower into large chunks or slice it into ‘steaks’ so it won’t drop between the grill bars.
So if you live in the warmer parts of the world, fire up the grill and start grilling cauliflower.
But first, let’s see which sides go well with Indian butter cauliflower.
3. What to serve with vegan butter cauliflower
Here are a few side ideas that go perfectly with this butter roasted cauliflower:
- Naan bread
- Cooked rice
- Green salads
- Thai Rice Salad
- Quinoa Salad
Now let’s go further and see how to make a version of this Indian butter cauliflower with meat. Vegans will probably not like this next section so they might want to skip to the next one.
4. How to make Indian butter cauliflower with meat
If you use dairy butter instead of coconut oil and chicken rather than cauliflower you’ll get the popular Indian butter chicken.
The cooking method would be pretty much the same. You’d have to cut the chicken in bite-sized pieces, then season it with spices, garlic, ginger and olive oil. Then you can either let it marinate between 30 minutes and 2 hours or cook it straight away.
Cook the chicken until nicely browned and cooked through, then set it aside on a plate. Then make the Indian sauce as in the butter cauliflower recipe below.
Once the sauce is done, stir in the chicken and the juice left in the plate, then simmer for a few more minutes until heated through.
You can also make this recipe with turkey or beef and the cooking method will be the same as for chicken.
Now let’s address a question that I often see about this vegan butter cauliflower recipe.
5. Is vegan butter cauliflower a curry?
All dishes that originate from the Indian subcontinent and use a combination of spices such as coriander, cumin and turmeric, can be called curries. In India, they also use leaves from the curry tree to spice up their curries.
Furthermore, all dishes that include curry seasoning (paste and/or powder) can be called curries.
So we can say that the vegan butter cauliflower is a kind of curry too.
And if you love curries as much as I do, you gotta check these recipes out:
Now you should have a clear idea of how to make this butter roasted cauliflower recipe, so it’s time for the actual cooking.
And if you like this butter cauliflower recipe video and want to see more like it, please Subscribe to my YouTube Channel.
Indian Butter Cauliflower Recipe (Vegan / Whole30 / Paleo)
For the cauliflower:
- 1 large cauliflower head - cut into florets
- 1 1/2 Tbsp coconut oil - melted
- 1 tsp garam masala
- 1 inch (2.5cm) fresh ginger - grated
- 2 garlic cloves - minced or pressed
- sea salt and black pepper - to taste
For the Indian sauce:
- 1 tbsp olive oil
- 1/2 yellow onion - chopped
- 1 inch (2.5cm) fresh ginger - grated
- 2 garlic cloves - minced or pressed
- 2 tsp garam masala - divided
- 2 tsp yellow curry powder
- 1 tsp cayenne pepper - optional
- 1 can (15 oz / 425 g) tomato sauce - or crushed tomatoes
- 8.5 fl. oz (250 ml) coconut cream
- 1 tbsp coconut oil
- kosher or sea salt and black pepper - to taste
- 1/4 cup fresh cilantro - roughly chopped to garnish
To serve (optional):
- steamed rice, Naan bread, lime wedges, etc.
- Preheat the broiler to medium and line a large baking sheet* with parchment paper*.
- Break the cauliflower into florets and add it to a large mixing bowl*. Sprinkle with salt, pepper, garam masala and add in garlic, ginger and melted coconut oil*. Mix thoroughly until all pieces are nicely coated.
- Transfer the seasoned cauliflower to your prepared baking sheet, and arrange it in a single layer without overlapping.Place under the broiler for about 15 minutes, or until nicely charred and crisp tender. Check it halfway and, using tongs, flip the cauliflower florets to brown them evenly.
- Meanwhile, heat the olive oil in a large skillet* over medium heat.Sauté the onion for 3-4 minutes, then add in garlic, ginger and spices. Stir and continue to cook for 1 minute, until fragrant.Add crushed tomatoes and coconut cream, then stir until well combined.Bring the sauce to a boil and once bubbling, reduce the heat and simmer until it thickens, for 8-10 minutes. Season with salt and pepper. Stir the sauce every now and then to make sure it doesn't stick and burn at the bottom of the pan.
- Once the cauliflower is done, carefully transfer it to the pan with your sauce.Stir until the cauliflower is well coated and continue to cook until it's done to your liking (I like roasted cauliflower with a crunch to the bite so I skipped this step).Remove from heat, and season to taste, if needed. Sprinkle with cilantro and serve next to cooked rice and warm naan bread.Enjoy!
- You can replace coconut oil with vegan butter, unsalted butter, ghee or clarified butter. See more at Tip #1.
- I made this recipe with broiled cauliflower but I recommend you to try it with grilled cauliflower as well. Trust me, it’s super delish. See more at Tip #2.
- For sides ideas, check out Tip #3.
- You can make a version of this recipe with meat, such as chicken, turkey or beef. More on this at Tip #4.
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