Vegan Butter cauliflower is a rich creamy curry made with roasted cauliflower, coconut cream, and lots of spices. This recipe is inspired by Indian butter chicken, but with cauliflower. So another delicious, healthy, and flavorful rich vegan curry recipe for your main course menu.
This just tastes like the same but a vegan version of butter chicken. I have also made vegan butter chicken with tofu. I will be publishing that soon. However, this vegan butter chicken cauliflower is heavenly delicious too.
In this recipe, I’ve roasted my cauliflower for good 20 minutes which enhanced the flavor. You can directly also add your cauliflower to the butter masala curry. But in my experience, the roasted cauliflower in this curry tastes better.
Again this curry is loaded with lots of flavorful spices that make the curry so heavenly delicious. So little bit of preparation and a delicious vegan butter cauliflower is ready.
How to Make Butter Cauliflower?
Ingredients & Preparation:
Cauliflower Head – Take a large head. Clean and wash 3 /4 times. Pat dry with a kitchen towel. Now cut into bite-sized florets. If florets are large, cut into 2 – 3 pieces.
Coconut Milk – This will make the curry thicker and creamier. We will use half of the cream/ milk to marinate the florets.
Marination Mix – Keep it simple with salt, paprika, garlic powder and onion powder. Add in coconut milk or cream.
Butter Masala Gravy- Vegan butter/ olive oil, whole spices (bay leaf, clove, cardamom, black pepper, cinnamon), ground spices (coriander, red chili powder/ paprika, cumin powder, turmeric powder), salt, onion, tomatoes, and coconut milk.
This is an easy 2-step recipe and takes less than 20 minutes to make the rich creamy gravy.
Step – 1 : Make Roasted Cauliflower
Make a marination mixture. Add into chopped cauliflower. Leave it for 20 minutes to marinate. Then spread the florets on a baking tray.. bake for 20 minutes at 350 – 400 degrees.
Step – 2 : Make Gravy
Heat a pan. Add butter/ oil. Put in whole spices and saute for 15 – 20 seconds or till fragrant. Next add chopped onion, ginger garlic (paste/ minced) and saute till translucent. Add ground spices and give it a nice stir. Now add chopped tomatoes and saute till softy and releases oil.
Once done puree the cooked masala and transfer to pot again. Now add rest coconut milk. Add roasted coconut and simmer for 5 minutes more. Garnish with coriander leaves and serve hot.
Read other rich Indian curry recipes here:
Recipe Card for Vegan Butter Cauliflower in Indian Style
Vegan Butter Cauliflower (Vegan Butter Chicken)
- 1 large cauliflower head
- 1 can coconut milk (240ml)
- 2 – 3 tbsp vegan butter or ghee (for vegetarian)
- 1 bay leaf
- 4 clove
- 4 cardamom
- 1/2 inch cinnamon
- 5 – 6 black pepper
- 1 tbsp coriander powder
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 3 – 4 medium onion roughly chopped
- 2 medium tomato roughly chopped
- 1 tsp salt
- 3/4 cup water
- 3 tbsp coriander leaves finely chopped
- 1 tsp ginger garlic paste 4 garlic pods + 1/2 inch ginger
- Take a large head cauliflower.
- Clean and wash 3 /4 times.
- Pat dry with a kitchen towel.
- Now cut into bite-sized florets.
- If florets are large, cut into 2 – 3 pieces.
- In a bowl take 1/2 can coconut milk.
- Add salt, paprika, garlic powder and onion powder.
- Add into chopped cauliflower.
- Leave it for 20 minutes to marinate.
- Then spread the florets on a baking tray..
- Bake for 20 minutes at 375 – 400 degrees
Maning Curry Gravy
- Heat a pan. Add butter/ oil.
- Put in whole spices and saute for 15 – 20 seconds or till fragrant.
- Add chopped onion, ginger garlic (paste/ minced)
- Saute till translucent.
- Add ground spices and give it a nice stir.
- Now add chopped tomatoes and saute till softy and releases oil.
- Once cooked puree the cooked masala using blender.
- Transfer the puree to pot/ pan again.
- Add 1/2 – 3/4 cup water and bring it to simmer.
- Now add rest of the coconut milk.
- Add roasted coconut and simmer for 5 – 7 minutes more.
- Garnish with coriander leaves and serve hot.
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