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This Indian style butter cauliflower recipe is the ultimate plant based twist on the classic butter chicken! You can roast the cauliflower in the air fryer or oven, whichever is easier for you. This vegan curry comes together in just 25 minutes, and it is bursting with warm, rich, authentic Indian flavors!!
My love affair with Indian food is still going strong. This comforting, creamy vegan cauliflower curry was actually inspired by a reader who loved my Chicken Tikka Masala but wanted a fully plant based option. I’m always happy to bring more cauliflower recipes to life in my kitchen. Whether it’s Indian Biryani with Cauliflower Rice or Chicken Vindaloo, I simply can’t get enough!!
As a nutritionist, I love creating meals that are quick, nourishing, and full of veggies. Cauliflower is a favorite because it takes on flavor beautifully and works so well in Indian dishes. And this recipe is proof that you can make a deeply flavorful curry without spending all day in the kitchen.
How to Make Indian Butter Cauliflower
- Marinate the cauliflower
Toss cauliflower florets with coconut milk, ginger, and a pinch of salt. Let it marinate for at least 15 minutes for maximum flavor. - Coat and roast
Lightly coat the cauliflower with arrowroot starch for that perfect “sticky” texture. Roast at 450°F in the oven or pop into the air fryer. You want those florets browned and crispy!! - Make the sauce
In a large skillet, heat ghee or coconut oil over medium high heat. Sauté onion until soft, then add garlic. Pour in the coconut milk marinade, a little extra coconut milk, spices, and diced tomatoes. Let it simmer, then blend until silky smooth. - Combine and serve
Add roasted cauliflower into the sauce and simmer for a few minutes so every floret soaks up the flavor.
Tips for Success
- Marinate for deeper flavor: Even 15 minutes makes a big difference, but if you have extra time, go longer.
- Choose your cooking method: The air fryer gives a slightly crispier texture, but the oven works beautifully too.
- Adjust the spice: For more heat, add extra curry powder or a pinch of cayenne.
- Make it ahead: The flavors deepen after a day or two, making this a fantastic make-ahead meal.
Variations:
- Chicken: Add chicken for extra protein or swap it entirely for the cauliflower.
- Butter: Use butter instead of ghee or coconut oil for a richer flavor.
- Starch: Swap arrowroot starch for tapioca or corn starch if that’s what you have.
Serving/Storing:
Serve over rice or Cilantro Lime Cauliflower Rice. It’s also amazing with Easy Oven Roasted Potatoes or my Easy House Salad.
Store leftovers in the fridge for up to a week or freeze for later. It tastes even better after a day or two!!
25 Minute Indian-Style Butter Cauliflower (Vegan)
Ingredients
- 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 tsp kosher salt, divided
- 3 tbsp coconut oil or ghee, divided
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp garam masala
- 2 tsp curry powder
- 1 tsp turmeric
- 1 14 oz can diced tomatoes
- 1/3 cup chopped fresh cilantro
Instructions
- Begin by prepping the cauliflower. Chop into florets, place in a large bowl. Add 1 cup coconut milk, lime juice, and ginger. Let sit and marinate for at least 15 minutes. If using the oven, heat to 450 degrees. You can also use the air fryer.
- After marinating, pour the liquid in a separate cup and save. Toss the cauliflower with the arrowroot and 1/2 tsp kosher salt. If using the oven, place the cauliflower on a baking sheet and spread out (be sure to use a non-stick spray or parchment paper so the cauliflower doesn't stick). Bake for 7-10 minutes or until golden and cripy. If using the air fryer, fill the basket in one even layer (may need to do 2 separate batches). Set the air fryer to 390 and cook for 8-10 minutes, stirring halfway to ensure even cooking.
- Meanwhile, make the butter sauce. Heat a large skillet to medium heat. Once hot, add 1 tbsp of the coconut oil or ghee, then add the onion. Saute for 3-4 minutes, then add the minced garlic. Cook for another 1-2 minutes, or until fragrant.
- While onion is cooking, mix together the spices: garam masala, curry powder, turmeric, and 1/2 tsp kosher salt.
- Pour in the reserved marinade to the onion mixture, then add the remaining 1 cup coconut milk. Stir in the spices, and finally add in the diced tomatoes with their juices. Let simmer over medium low heat for 5-7 minutes, stirring occasionally, then melt the remaining ghee or coconut oil. Remove from heat.
- Pour the sauce into a blender or food proccessor, and blend until smooth and creamy. Pour the sauce back into the skillet, and add the cauliflower. Cook for few minutes, coating the cauliflower with the sauce.
- Serve hot over rice or cauliflower rice with chopped fresh cilantro. Salt and pepper to taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super yummy recipe! Thank you so much! I made a few changes based on what I had available and also because I was short on time! :0 I roasted frozen cauliflower florets without marinating them. I did not have lime juice, but I used Trader Joe’s frozen ginger puree that has a little bit of orange juice in it. I used a can of tomato sauce instead of tomatoes. I did not blend the sauce and I only used one can of coconut milk. I was going to serve it over cubed sweet potatoes but decided to stir them in with the cauliflower. Turned out delicious! Thanks again!
You can buy vegan ghee! I have some that I found at Walmart.
Hello Amy
I look forward to making this dish. But I am wondering…..
Can you please clarify to me if I am supposed to use the “water” from the coconut milk or the “Fat cocpnut” for the marinate?
I have never divided Coconut milk before 🙂
Good recipe!
Ghee is not Vegan!
Ridiculously yummy!! A regular in our household.