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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 last night, it was absolutely delicious! I served it over jasmine rice with chopped scallions and cilantro. My husband was raving about the sauce!
Thank you so much Reneè! I am so happy this turned out so well for the both of you! xTieghan
Made this just as written and it turned out AMAZING! 6/6 gave it two thumbs up and a spot on our bi-weekly Dinner rotation!
Thank you for another excellent drool worthy recipe!
Thank you Sarah!! I am so happy this recipe turned out so well for you! xTieghan
This has become one of my family’s absolute favourite curries…I make it at least once a month, sometimes adding in leftover boiled potatoes if I have them ? Thank you so much for such a great, easy, delicious recipe.
Thank you Elaine!! I am so happy has been turning out so well for you and your family! xTieghan
do you use canned coconut milk when making this recipe or the refrigerated carton coconut milk? thanks!
Hey Stephanie,
I like to use canned coconut milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan
With the snow in Colorado, I knew I needed some comfort food. This was absolutely perfect. Your recipes never disappoint and am already looking forward to leftovers tomorrow.
Thank you so much Amber! That is really great to hear! xTieghan
Simply amazing! So easy to make and the flavours unreal! Another HalfBaked Harvest family hit!
Thank you so much Vanessa! I am really glad this turned out so well for you! xTieghan
Amazing receipt. I felt myself in Indian when I taste it.
Thank you so much Rafael! I am really glad this recipe turned out so well for you! xTieghan
Absolutely delicious! Easy, creamy, and authentically flavourful! So pleased with this one! I own your cookbook and am never disappointed so I am glad to add this one to my WIN list!
Thank you!
Aw that is so amazing to hear! I am really glad you have been loving this, Serafina! I hope you are loving all of the recipes from the book! xTieghan
My husband and I are constantly on the lookout for good Indian recipes. We love Indian food, but haven’t been able to find very many that we’re able to pull off. This one is easily doable and DELICIOUS. The flavor is spectacular and doesn’t require nearly as much time as some Indian recipes. DON’T SKIP THE CILANTRO. I am often a cilantro skipper, but this recipe is absolutely perfected by the cilantro.
YES!! So glad this one turned out so well fr you, Breanna! Thank you so much for trying it! xTieghan
Definitely a keeper!! My daughter recommended the kung pao cauliflower, but saw this and made it instead. Can’t wait to try the kung pao, but this was so good. Cut the recipe in half and have enough left over for my hubby for lunch tomorrow.
Definitely a keeper!! My daughter recommended the kung pao cauliflower, but saw this and made it instead. Can’t wait to try the kung pao, but this was so good. Cut the recipe in half and have enough left over for my hubby for lunch tomorrow.
Thank you so much! xTieghan
This was delicious!
Thank you Bree! xTieghan
Loved this recipe! It was super easy to prep and cook. The dish was filling and we ended up having leftovers for another day which is always a plus! Will definitely make again.
Thank you so much Kelle! xTieghan
I saved this recipe quite a while ago and came across it today while deciding what the heck to make for dinner. I barely got the suggestion out before hubs gave an enthusiastic “YES.” Looking forward to making it this evening: thank you for sharing!
(BTW, your blog photo is amazing. It really captures the joy that cooking must give you!)
Thank you so much Elizabeth! You are too kind! xTieghan
Hi! Unrelated to the recipe but could you tell me where you buy your rustic looking plates and bowls? They’re beautiful! Thanks
Hi Riya! I get a lot of them from etsy or antique shops! xTieghan