Vegan Butter Cauliflower
Tender cauliflower florets seared golden, coated in warming spices, and simmered in a rich, creamy tomato sauce. This vegan take on Butter Chicken is hearty, deeply flavorful, and ready in just over an hour - the perfect cozy weeknight dinner.
Ingredients
For the Cauliflower:
- 2 Tbsp fresh lemon juice
- 2 tsp cornstarch
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp garam masala
- 1/2 tsp salt
- 1 Tbsp olive oil
- 1 medium head of cauliflower, cut into florets
For the Sauce:
- 1 Tbsp olive oil
- 3 Tbsp unsalted butter (or vegan butter)
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tsp freshly grated ginger (or ground ginger)
- 2 Tbsp tomato paste
- 1/2 tsp ground turmeric
- 2 1/2 tsp garam masala
- 1 tsp salt
- 1 tsp paprika
- 1/4 tsp ground cinnamon
- Pinch of cayenne pepper (optional)
- 1 (8 oz) can tomato sauce
- 2 cups vegetable broth
- 1/2 cup heavy cream (or full-fat canned coconut milk for vegan)
For Serving:
- Basmati rice, cooked
- Fresh cilantro
- Whole-milk Greek yogurt or plain coconut yogurt (for vegan)
- Naan (optional)
- Lemon wedges (optional)
Instructions
- Make the spice coating. In a large bowl, whisk together the lemon juice, cornstarch, cumin, 1/2 tsp turmeric, 1/2 tsp garam masala, and 1/2 tsp salt. Set aside.
- Sear the cauliflower. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add the cauliflower florets and cook, tossing occasionally, until browned in spots and beginning to soften - about 7 to 8 minutes.
- Coat the cauliflower. Reduce heat to medium. Transfer the seared cauliflower to the bowl with the spice-cornstarch mixture and toss to coat evenly.
- Cook the cauliflower again. Return the coated cauliflower to the skillet. Cook another 7 to 8 minutes, until charred in spots and crisp-tender. Transfer to a bowl and set aside.
- Build the sauce base. In the same skillet, heat the remaining 1 Tbsp olive oil and the butter over medium heat. Add the onion and cook until soft and translucent, about 8 minutes.
- Add aromatics. Stir in the garlic, ginger, and tomato paste. Cook for 2 minutes, stirring frequently, until fragrant and the tomato paste darkens slightly.
- Bloom the spices. Add the remaining 1/2 tsp turmeric, 2 1/2 tsp garam masala, 1 tsp salt, paprika, cinnamon, and cayenne (if using). Stir and cook for 1 minute.
- Add liquids. Pour in the tomato sauce and vegetable broth. Stir well and bring the mixture to a boil.
- Simmer with cream and cauliflower. Reduce to a low simmer. Stir in the cream (or coconut milk). Return the seared cauliflower to the skillet. Simmer uncovered, stirring occasionally, until the sauce thickens - about 15 minutes.
- Serve. Spoon over basmati rice. Garnish with fresh cilantro and a dollop of yogurt. Serve with naan and a squeeze of lemon if desired.
Notes
- To make fully vegan: Use vegan butter and substitute heavy cream with full-fat canned coconut milk in equal amounts.
- Add protein: Stir in 1 can of drained chickpeas when you return the cauliflower to the sauce.
- For extra greens: Add 2 handfuls of baby spinach in the last 2 minutes of simmering.
- Spice level: Leave out the cayenne for a mild dish. Add extra red pepper flakes at the table for more heat.
- Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 2 months. Reheat on the stovetop over medium-low heat with a splash of broth if needed.
- Nutrition information does not include rice or naan.
Estimated Nutrition (per serving, sauce + cauliflower only)
- Calories: 325 kcal
- Carbohydrates: 24g
- Protein: 4g
- Fat: 28g
- Saturated Fat: 14g
- Sodium: 890mg
- Fiber: 6g
- Sugar: 7g