Description
Butter Cauliflower is a creamy, spice-kissed dish inspired by the Indian classic butter chicken—rich, warming, and full of depth but entirely plant-based.
Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp garam masala
- 1 tsp cumin
- ½ tsp turmeric
- 1 ½ tsp paprika
- 1 tsp salt
- 1 14-oz can crushed tomatoes
- 1 cup full-fat coconut milk
- 1 tbsp tomato paste
- 1 tbsp non-dairy butter or beef bacon ghee
- Fresh cilantro, to garnish
Instructions
- Preheat oven to 425°F (218°C). Toss cauliflower with olive oil and salt. Roast 25–30 minutes until golden brown.
- In a Dutch oven, sauté onion, garlic, and ginger in oil for 3–4 minutes.
- Add garam masala, cumin, turmeric, and paprika. Toast for 30 seconds.
- Stir in tomato paste and crushed tomatoes. Simmer 10 minutes.
- Blend the sauce until smooth.
- Add coconut milk and butter. Stir to combine.
- Fold in roasted cauliflower and simmer for another 5–10 minutes.
- Serve warm with cilantro and your favorite flatbread or rice.
Notes
Roasting the cauliflower is key—don’t skip it. You can stir in chickpeas or tofu for extra protein. Adjust the spice level to your preference, and try smoked paprika for added depth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting, Simmering
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: butter cauliflower, vegan butter chicken, plant-based curry, roasted cauliflower