This butter cauliflower is one of those recipes that ended up being even better than I imagined. Now, it isn’t an authentic Indian butter cauliflower, but the flavours are absolutely swoon-worthy. That’s thanks to a little extra step—instead of just throwing the cauliflower in the pan, I marinate it first, like I do with the tofu in my tofu butter chicken recipe. The coconut milk helps the seasonings soak into the cauliflower and it makes a phenomenal difference!
Why You’ll Love This Butter Cauliflower Recipe
Aromatic and flavourful. The spices and coconut milk infuse into the cauliflower, giving it layers of flavour, then charring it adds even more. Simmering it in the rich Indian-spiced sauce really takes it over the top! An easy vegan version. No faux meat here! Cauliflower makes a simple (and budget-friendly) swap for chicken. Perfect for meal prep. Not only does butter cauliflower reheat well, it tastes even better after a day in the fridge! The flavours really have a chance to meld, making it extra delicious.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Marinated Cauliflower:
Spices – Garam masala, ground ginger, Indian chili powder, and curry powder. Cauliflower – Break or cut it into florets. Coconut milk – You’ll use 2 tablespoons for the marinade, but then the rest goes into the sauce. Coconut oil
For the Vegan Butter Sauce:
Coconut oil Onion – A yellow onion is perfect. Spices – Garam masala, Indian chili powder, ground black pepper, and curry powder, along with sea salt Coconut milk Tomato paste – This adds tomato flavour and some umami. Lime juice – A bright finishing touch.
How to Make Butter Cauliflower
Marinate the cauliflower. Toss the cauliflower with the coconut milk and spices, then marinate for 15 minutes. Char the cauliflower. Heat the oil over high heat and char the cauliflower on all sides. Transfer to a plate. Start the sauce. Cook the onions in the rest of the coconut oil until they’re translucent.
Add the spices. Stir the spices into the oil and cook until fragrant, about 30 seconds. Simmer. Stir in the coconut milk and tomato paste. Bring to a boil, then simmer for 5 minutes, or until thickened. Add the cauliflower. Stir in the charred cauliflower, then cook for 5 to 10 minutes more. Squeeze in the lime juice and season to taste.
Tips and Variations
Cut the cauliflower into evenly-sized pieces. This ensures that it finishes cooking at the same time. Marinate longer if you can. If you have time, marinate the cauliflower for up to an hour. The longer it marinates, the deeper the flavour penetrates. Use full-fat coconut milk, not lite. It makes such a difference! Lite coconut milk doesn’t make the sauce as rich, so it’s definitely worth the splurge. Add chickpeas. Rinse and drain a can of chickpeas and stir this into the butter cauliflower for some extra protein.
Serving Suggestions
Here are some of my favourite ways to serve butter cauliflower:
With rice. Basmati rice is perfect, as is standard brown rice, or go the extra mile and make vegetable biryani. With naan. I love my homemade vegan naan, which is so easy to make. Try this garlic naan too! With quinoa. It might not be traditional, but quinoa also does a great job soaking up the sauce.
How to Store Leftovers
Leftover butter cauliflower can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it up in a pan over medium heat, stirring occasionally, or heat it in the microwave. You can add a splash of water or coconut milk to loosen up the sauce if it has thickened too much in the fridge.
Can I Freeze This Recipe?
You can freeze butter cauliflower for up to 3 months in a freezer-safe container. Thaw it in the refrigerator overnight and reheat according to the instructions above.
More Vegan Indian Recipes
Aloo Gobi Kaju Katli (Cashew Fudge) Sambar Vegan Malai Kofta Mulligatawny Soup
Enjoy friends! If you make this butter cauliflower recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
