Vegan Butter Cauliflower is a rich and flavorful plant-based twist on the beloved Indian dish butter chicken. Instead of chicken, this version uses roasted cauliflower, which soaks up the creamy, spiced tomato sauce beautifully. It’s aromatic, satisfying, and surprisingly easy to make at home, even for beginner cooks. Whether you’re vegan or just exploring more plant-forward meals, this dish is a must-try for any comfort food lover.

Why Choose Cauliflower?

Cauliflower is incredibly versatile—it holds its texture well when roasted and pairs beautifully with bold sauces. In this recipe, it’s lightly spiced and roasted until golden and slightly crispy before being tossed in a creamy, buttery, dairy-free tomato sauce. The result is deeply comforting and full of flavor, without being heavy.

Ingredients You’ll Need

For the Roasted Cauliflower:

1 large head cauliflower, cut into florets
1 tbsp olive oil
1/2 tsp turmeric
1/2 tsp cumin
Salt and pepper to taste

For the Sauce:

1 tbsp vegan butter or oil
1 onion, finely chopped
3 garlic cloves, minced
1 tsp grated ginger
1 tbsp garam masala
1 tsp ground cumin
1 tsp paprika
1/2 tsp chili powder (optional)
1/4 tsp cinnamon
1/2 tsp salt
1 can (14 oz) tomato puree or crushed tomatoes
1/2 cup full-fat coconut milk
1 tbsp maple syrup or sugar (optional, to balance acidity)
Fresh cilantro for garnish

How to Make Vegan Butter Cauliflower

1. Roast the Cauliflower
Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, turmeric, cumin, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and tender.

2. Make the Sauce
In a large skillet or saucepan, heat vegan butter over medium heat. Sauté the onion for 5–7 minutes until soft and lightly browned. Add garlic and ginger, cooking for another 1–2 minutes. Stir in garam masala, cumin, paprika, chili powder, cinnamon, and salt. Cook for 30 seconds to toast the spices.

3. Simmer and Blend
Add the tomato puree and cook for 5 minutes. Stir in coconut milk and maple syrup, then simmer for another 10 minutes. For an ultra-smooth sauce, you can blend it using an immersion blender.

4. Combine and Finish
Add the roasted cauliflower to the sauce and stir to coat well. Let everything simmer together for 5 minutes so the flavors can meld. Taste and adjust seasoning as needed.

Serving Suggestions

Serve the vegan butter cauliflower over steamed basmati rice, quinoa, or with warm naan or roti. A squeeze of lemon juice and a sprinkle of chopped cilantro on top enhances the flavors even more. For a complete meal, pair with a fresh cucumber salad or vegan raita.

Tips and Variations

Creamier sauce: Add more coconut milk or a scoop of vegan yogurt.
Want it spicier? Add fresh green chili or more chili powder.
Make it nut-free: Skip any almond-based creamers or toppings.
Double the batch: This dish stores well in the fridge and freezes beautifully.

Storage and Reheating

Leftovers will keep in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave until hot. The flavors get even better after a day or two, making it perfect for meal prep.

Final Thoughts

Vegan butter cauliflower is a flavorful, satisfying dish that brings together traditional Indian spices and creamy textures—all without any dairy or meat. It’s perfect for entertaining, weeknight dinners, or cozy weekend meals. Once you try it, it might just become your favorite way to eat cauliflower.