25 Minute Indian-Style Butter Cauliflower (Vegan)

4.91 from 20 votes

25 Minute Indian-Style Butter Cauliflower (Vegan)

This Indian-style Butter Cauliflower recipe is a terrific vegan alternative to the well loved dish of butter chicken. You can cook the cauliflower florets in the air fryer or in the oven -- whatever is easiest for you. This dish is a healthy plant-based curry that's quick to make -- ready within just 25 minutes and packed with flavor!

Prep Time10

Cook Time15

Course: Main Course

Cuisine: Indian

Diet: Gluten Free

Keyword: Dairy-Free, gluten-free, Paleo, Vegan, Whole30

Servings:

Author: Amy Rains

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

*2 cups of full fat coconut milk will require 1 can, plus some more of a 2nd can. Purchase 2 cans for this recipe.

Nutrition