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Indian Butter Cauliflower Recipe (Vegan / Whole30 / Paleo)

This vegan butter cauliflower recipe takes just 30 minutes to make, fits perfectly in many diets, and it's great for lunch or dinner.
Course dinner, lunch
Cuisine Paleo, Vegan, Whole30
Prep Time 15 minute
Cook Time 15 minute
Total Time 30 minute
Servings 4
Calories 399kcal
Author Mihaela

Ingredients

  • 1 large cauliflower head cut into florets
  • 1 1/2 Tbsp coconut oil melted
  • 1 tsp garam masala
  • 1 inch fresh ginger grated
  • 2 garlic cloves minced or pressed
  • sea salt and black pepper to taste

Ingredients for the Indian sauce:

  • 1 tbsp olive oil
  • 1/2 yellow onion chopped
  • 1 inch 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, lime wedges, etc.

Instructions

  • 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!

Video

Notes

Please check the Tips & Tricks in the article before making this butter roasted cauliflower recipe. Below is just a summary:
  1. You can replace coconut oil with vegan butter, unsalted butter, ghee or clarified butter. See more at Tip #1.
  2. 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.
  3. For side dishes idea, check out Tip #3.
  4. You can make a version of this recipe with meat, such as chicken, turkey or beef. More on this at Tip #4.

Nutrition

Calorii: 399kcal | Carbohidrati: 21g | Proteine: 7g | Grasimi: 35g | Grasimi Saturate: 27g | Sodiu: 605mg | Potasiu: 1030mg | Fibre: 7g | Zahar: 8g | Vitamina A: 736IU | Vitamina C: 81mg | Calciu: 66mg | Fier: 3mg