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Sharing my vegan twist on a classic Indian dish with this Indian Coconut Butter Cauliflower. I’ve swapped the chicken for nutrient packed cauliflower, and replaced the heavy cream and butter with rich and creamy coconut milk and coconut oil. This coconut butter cauliflower is the perfect healthy, but still delicious, alternative to the traditional heavier version. It has a quick 30 minute cooking time and uses pantry staple ingredients. Making this recipe perfect for any night of the week.
My favorite thing to do is to cook for others. Creating a recipe that I know someone is going to love is such a fulfilling thing for me. It’s one of the reasons I love cooking so much. When my family was in town over Christmas, I knew that I would have to make Indian Butter Chicken. Butter Chicken is one of my brother Creighton’s favorite dishes. The rest of the crew loves a good Indian dish too.
That being said, there are a few people in the family who prefer a vegan/vegetarian diet. Enter this coconut butter cauliflower. It has all the same flavors and creamy sauce as classic butter chicken. However, it omits the chicken and replaces it with cauliflower, and is made vegan by using of creamy coconut milk.
It also happens to be much easier to prepare with just a 30 minute cooking time. So basically, it’s the perfect recipe for January.
I wanted to keep the dish as authentic as possible. So I first “marinated” the cauliflower in a mix of coconut milk, garlic, and ginger. It’s just a quick marinade to help the cauliflower soak up the garlic and ginger flavors. Once the cauliflower has marinated for 10 minutes or so, it’s time to broil. I like to do this to give the cauliflower a head start on cooking. it also gives it a nice little char before being added to the coconut butter sauce.
While the cauliflower is “marinating”, I make the coconut butter sauce to keep the recipe moving right along. The key to any good Indian butter sauce is all in the spices. I used a mix of garlic, ginger, garam masala, yellow curry powder, turmeric, and cayenne pepper for a very well spiced sauce. It’s warming and spicy, but not in an overpowering way. If you’re sensitive to heat, just adjust the amount of cayenne pepper to your liking.
My real secret to a delicious Indian sauce, whether vegan or not, is coconut milk. I adore using coconut milk in place of cream in any Indian style sauce I make. I find it not only to be creamier and healthier, but also every bit as delicious (if not more so) than what you might get at Indian restaurant. The coconut pairs so well with the Indian sauce seasonings. It’s always my go-to when making Indian inspired food.
By the time you have the sauce together, the cauliflower should be ready to go. Just slide it right into the sauce to finish cooking.
As you can probably guess, my favorite way to serve this is over steamed rice with a side of my homemade naan (which I’ve been making almost every other day as of late). If you’d like something a little more nutrient dense than white rice, try using steamed brown rice or quinoa.
I ended up serving this with a little mango salsa on top (just a simple mix of diced mango, jalapeño, lime, and cilantro) and it was truly delicious. I would highly recommend if you love a fruity touch of sweetness, which you know I do.
So, what was the family’s verdict?
Let’s just put it this way, all of the coconut butter cauliflower was eaten before the chicken version was touched. Trust me, I’m shocked that everyone, even the meat eaters in the family, went for the vegan version. This dish is truly loved by all. In fact, some of my harshest critics said this was some of the best Indian food they’ve eaten. Even one family member who has been to India several times.
I think it’s safe to say the recipe is a true hit. I’m sure I’ll be making it over and over again, especially since it’s so easy.
If you make this Indian coconut butter cauliflower, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Indian Coconut Butter Cauliflower
Servings: 4 4-6
Calories Per Serving: 523 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 1/3 cups canned full fat coconut milk
- 4 cloves garlic, minced or grated
- 2 inches fresh ginger, grated
- kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 1/2 yellow onion, chopped
- 1 tablespoon garam masala
- 2 teaspoons yellow curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon cayenne pepper ,more or less to taste
- 1 can (6 ounce) tomato paste
- 2 tablespoons coconut oil
- 1/4 cup fresh cilantro, roughly chopped
- steamed rice and naan, for serving
Instructions
- 1. Preheat the broiler to high. Grease a baking sheet with olive oil. 2. In a large bowl, combine the cauliflower, 1/3 cup coconut milk, 2 cloves chopped garlic, 1 tablespoon grated ginger, and a pinch of salt. Let sit 10 minutes to "marinate". Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char on the edges. 3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the remaining garlic and ginger, cooking another 5 minutes. Stir in the garam masala, curry powder, turmeric, and cayenne, and cook until fragrant, about 1 minute.4. Add the tomato paste and remaining 2 cups coconut milk. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Stir in coconut oil. If the sauce seems thick, thin with 1/2 to 1/2 additional coconut milk or water. Add the cauliflower and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.5. Serve the cauliflower and sauce over bowls of rice with fresh naan and mango chutney, if desired. Enjoy!
This post was originally published on January 3, 2019
I just made this today—it took a bit longer, as I’m
a beginner cook, but it was worth the wait! Delicious. I do have one question—do you broil the cauliflower on high or low? Absolutely delicious—thank you! Looking forward to trying more of your vegetarian recipes and getting over my fear (and dislike) of cooking!
Hi Sandhya! You can broil it on high, but please watch it so it does not burn! I hope you love this recipe! xTieghan
Unfortunately didn’t enjoy this too much. Cauliflower not cooked enough and overall not enough flavor
Hi Vanessa! I am sorry to hear that! Is there anything I can help you with? xTieghan
1 tsp cayenne is way too much. Suggest 1/4 tsp
Thank you Paul! Yes, I recommend adding enough to your liking. I hope this still turned out well for you! xTieghan
I have made this a couple of times. First time with fresh cauliflower and cilantro and last night with frozen cauliflower and dried cilantro (due to being quarantined) and it was still.so delicious. Absolutely love all your recipes. My goal is to get all my friends and family to follow you! They need your greatness in their lives!
Haha that is so awesome to hear Keri! Thank you so much for trying this recipe!! xTieghan
can you tell me what the yellow curry powder is that you used?
Hi Johanna! I use Simply Organic brand! I hope you love this recipe! Please let me know if you have any other questions! xTieghan
This recipe was so simple and delicious. I would maybe use a little less tomato paste next time bc the tomato taste was a little strong for my liking. Will definitely be making again!!
Thank you! I am really glad this turned out so well for you! xTieghan
Definitely a keeper! I may squeeze some lime over top next time. Thank you so much!
Thank you! I am so glad you enjoyed this! xTieghan
This recipe was easy to follow (very detailed!) and made the most amazing Indian dish I’ve ever cooked! Seriously, this dish was perfect. 10/10 would recommend to all my friends ?
Aw that is so amazing to hear! Thank you so much for trying this Julia! xTieghan
If i could give this 10 star i would!! We absolutely love it!!!!
Thank you so much Jennifer! xTieghan
Hi Tieghan!
I LOVE butter chicken and am a new fan of yours. Any tips for making this recipe with chicken instead? Would
Be awesome to have one of my “restaurant” faves during this quarantine.
Thank you!
Angela
Hi Angela,
My original butter chicken is in the HBH cookbook, but I would also recommend trying this recipe! https://fett-weg.today/chicken-tikka-masala/%3C/a%3E I hope you love it! xTieghan
I made this delicious recipe today and my husband and I enjoyed it. We had it with home made rotis. It looked and smelled like restaurant style. Thank you so much ?♥️
I was excited to make this, I love your recipes. But this one didn’t work for me. The tomato paste was too much!! It’s such a concentrated flavor so using the entire can was overload.
Hi Laura! I am sorry to hear that. Did the spices not come through for you? I would love to help if you have questions! I hope you love all of the other recipes you try of mine! xTieghan
Making this tonight! If I have time to let the cauliflower marinate longer – should I?
Hi Caitlyn! You could, but its okay not to as well! I hope you love this recipe! Please let me know if you have any other questions! xTieghan
Finally made this tonight! It’s such a great weeknight meal that hits the spot, with easy to make and filling.
I have to use less cayenne next time, because I’m pretty sure my cayennes from our farm is super hot, so it always goes a little too spicy for us with the full dose. Gets the sinuses going!
I am so glad this turned out so well for you, Amy! That is so cool that you grow cayenne peppers yourself too! xTieghan
This is the best thing I’ve cooked in quite a while. Just fantastic and worth sharing. It took me FAR LONGER than 30 minutes. I think it’s silly to make that claim.
Hi Kathy! I am so glad this recipe turned out so well for you! Also, sorry that the cooking took a bit longer for you, it varies from person to person! Thank you for trying this! xTieghan