25 Minute Indian-Style Butter Cauliflower (Vegan)
Indulge in the vibrant flavors of this 25 Minute Indian-Style Butter Cauliflower (Vegan), a delightful and quick plant-based twist on the classic butter chicken. This dish features tender cauliflower enveloped in a rich, creamy sauce made with coconut milk and aromatic spices. Perfect for busy weeknights or casual gatherings, it’s a satisfying meal that brings the taste of India to your table without compromising on health or dietary preferences. Enjoy it over fluffy basmati rice or cauliflower rice for a wholesome dining experience!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking/Frying
- Cuisine: Indian
Ingredients
Scale
- 2 large heads of cauliflower
- 2 cups full-fat canned coconut milk (divided)
- 2 tbsp lime juice
- 2 tbsp finely chopped fresh ginger
- 2 tbsp arrowroot starch
- 1 medium yellow onion (diced)
- 3 tbsp coconut oil (divided)
- 2 tbsp garam masala
- 2 tsp curry powder
- 1 tsp turmeric
- 1 can diced tomatoes (14 oz)
- Fresh cilantro for garnish
- 1 tsp kosher salt (divided)
Instructions
- Chop cauliflower into florets. Marinate with 1 cup coconut milk, lime juice, and ginger for at least 15 minutes. Preheat oven to 450°F or prepare air fryer.
- Toss marinated cauliflower with arrowroot starch and salt. Bake for 7-10 minutes or air fry at 390°F for 8-10 minutes until golden.
- In a skillet, heat coconut oil and sauté onion for 3-4 minutes. Add garlic and cook until fragrant.
- Mix spices in a bowl, then add reserved marinade to the skillet along with remaining coconut milk and diced tomatoes. Simmer for 5-7 minutes.
- Blend sauce until smooth, return to skillet, and add cooked cauliflower. Stir gently to coat.
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 4g
- Sodium: 560mg
- Fat: 23g
- Saturated Fat: 20g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg