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Vegan Butter Cauliflower

A rich and comforting plant-based version of butter chicken, made with roasted cauliflower in a spiced, creamy tomato and coconut milk sauce. Perfect with rice or naan.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 360
Ingredients Method Notes

Ingredients
  

  • For the Roasted Cauliflower:
  • 1 large head cauliflower cut into florets
  • 1 tbsp olive oil
  • 1/2 tsp turmeric
  • 1/2 tsp ground cumin
  • Salt and black pepper to taste
  • For the Sauce:
  • 1 tbsp vegan butter or oil
  • 1 onion finely chopped
  • 3 garlic cloves minced
  • 1 tsp fresh grated ginger
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp chili powder optional
  • 1/4 tsp ground 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
  • Fresh cilantro chopped (for garnish)

Method
 

  1. Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, turmeric, cumin, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through.
  2. In a skillet, melt vegan butter over medium heat. Add onion and cook 5–7 minutes until soft. Stir in garlic and ginger, cooking for 1–2 minutes more.
  3. Add garam masala, cumin, paprika, chili powder, cinnamon, and salt. Stir to toast the spices for 30 seconds.
  4. Pour in tomato puree and simmer for 5 minutes. Add coconut milk and maple syrup. Simmer for another 10 minutes. Blend if desired for a smoother sauce.
  5. Stir in the roasted cauliflower and simmer together for 5 minutes to combine flavors.
  6. Serve hot, topped with chopped cilantro and a side of rice or naan.

Notes

Use lite coconut milk for a lighter sauce.
Add green peas or spinach to boost veggies.
Sauce can be made ahead and stored for up to 4 days.