Name: Vegan Butter Cauliflower with Coconut and Spices Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Indian-inspired
Ingredients: ½ teaspoon garam masala; ¼ teaspoon ground ginger; ¼ teaspoon Indian chili powder; ¼ teaspoon curry powder; Medium head of cauliflower, about 3 to 4 cups florets; 2 tablespoons coconut milk (from the can, reserved before pouring); 3 teaspoons coconut oil; 1½ tablespoons coconut oil; 1 small onion, diced; 1 tablespoon garam masala; ½ teaspoon Indian chili powder; ½ teaspoon ground black pepper; 1 teaspoon curry powder; 1 teaspoon sea salt; 14 ounces coconut milk (1 can full-fat), minus 2 tablespoons used for marinating; 6 ounces tomato paste (about half a 12-ounce can); Juice of one lime (about 1 tablespoon)

Jump to Recipe· 4.4 from 2 reviews

If you’re on the hunt for a dish that’s bursting with flavor, comforting, and completely plant-based, then this Vegan Butter Cauliflower with Coconut and Spices Recipe is exactly what you need in your kitchen repertoire. Tender cauliflower florets get marinated in a blend of spices and creamy coconut milk, then pan-charred to bring out a beautiful depth of texture. Swathed in a rich, aromatic vegan butter sauce made from coconut oil, tomato paste, and warming Indian spices, this recipe is a total game-changer — better than takeout and perfect for any meal whether it’s a weeknight dinner or weekend indulgence.

Ingredients You’ll Need

A white bowl filled with raw cauliflower florets sits on a white marbled surface, surrounded by smaller white bowls and containers holding various ingredients: a small white bowl of chopped onions, a small white bowl containing a dark red paste, a white bowl with a light brown powder, a clear glass bowl with a white creamy substance, and another container with white seasoning. A whole lime is also placed on the surface near the bowls. The composition is bright and clean, showing fresh ingredients in neat containers photo taken with an iphone --ar 4:5 --v 7

The magic of this dish lies in its simplicity with just the right mix of spices, coconut elements, and fresh cauliflower. Each ingredient plays a vital role in building layers of flavor and creating that luscious, creamy texture.

Garam masala: Adds a fragrant, earthy warmth that forms the backbone of the spice profile.
Ground ginger: Brings a hint of zesty brightness that complements the richness.
Indian chili powder: Provides a subtle kick to the dish without overpowering it.
Curry powder: A blend of spices that tie everything together with a mellow complexity.
Cauliflower florets (3 to 4 cups): The star of the show, tender yet crispy when cooked perfectly.
Coconut milk (full-fat): Infuses the cauliflower with creaminess and tropical notes.
Coconut oil: Used for both marinating and sautéing, adds richness and helps crisp the cauliflower.
Small onion, diced: Builds a savory base for the sauce.
Tomato paste: Brings depth and slight sweetness, balancing the spices perfectly.
Lime juice: Offers a fresh, tangy finish that brightens the entire dish.
Sea salt and black pepper: Essential seasonings to enhance all the flavors.

How to Make Vegan Butter Cauliflower with Coconut and Spices Recipe

Step 1: Marinate the Cauliflower

Start by tossing your cauliflower florets in a bowl with the garam masala, ground ginger, Indian chili powder, curry powder, and coconut milk. This marinade is crucial because it allows the cauliflower to soak up those rich, spicy coconut flavors. Let it sit for at least 15 minutes so every bite sings with taste.

Step 2: Pan Char the Cauliflower

Next, heat coconut oil in a pan over high heat until shimmering. Add the marinated cauliflower and let it crisp up evenly on all sides. The char gives it that irresistible texture contrast between tender on the inside and perfectly crispy outside. This only takes about 5 minutes and really elevates the overall dish.

Step 3: Prepare the Vegan Butter Sauce

While the cauliflower marinates, melt more coconut oil in a separate pan and sauté diced onions until translucent and lightly golden. Stir in garam masala, chili powder, black pepper, curry powder, and sea salt—cooking the spices briefly awakens their flavors. Then blend in the remaining coconut milk and a can of tomato paste, whisking to a smooth sauce.

Step 4: Simmer to Thicken

Bring the sauce to a gentle boil before reducing heat to a simmer. Let it cook for about 5 minutes to thicken into a creamy, flavorful coating that clings beautifully to the cauliflower.

Step 5: Combine and Marinate

Return the crisped cauliflower to the pan and gently fold it into the sauce. Lower the heat and let it simmer together for 5 to 10 minutes so each floret is fully infused with the buttery coconut spices. Finish by squeezing fresh lime juice over the dish for that perfect citrusy pop, and do a quick taste adjustment with salt if needed.

How to Serve Vegan Butter Cauliflower with Coconut and Spices Recipe

A round white pot filled with thick orange curry that has small pieces and a creamy texture. The curry has swirls of white cream on top, mixed in and spread in different directions. There are small green chopped herbs sprinkled on the curry, adding points of green color. A wooden spatula with some orange sauce on it is resting inside the pot on the left side. The pot is placed on a white marbled surface with green herb leaves scattered around and a white plate with lime wedges in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped parsley or cilantro are excellent to sprinkle on top, adding brightness and a fresh contrast to the rich, creamy sauce. A few lime wedges on the side invite guests to add extra zing if they like. For some added crunch and color, toasted coconut flakes or crushed roasted cashews make fancy, tasty touches.

Side Dishes

This vegan butter cauliflower pairs handsomely with fluffy basmati rice or fragrant jasmine rice that soaks up all the luscious sauce. For an authentic experience, serve with warm, soft vegan naan bread to scoop up every last bit. Light green salads or steamed veggies are also great sides to balance the richness.

Creative Ways to Present

For a casual family meal, serve it straight from the pan with a big bowl of rice on the side. If you’re hosting, consider plating the cauliflower over a bed of quinoa or millet for a colorful twist. Alternatively, this recipe shines as a filling for wraps or vegan tacos, transforming it into a fun handheld delight. Presentation is all about highlighting the vibrant orange hues and creamy textures.

Make Ahead and Storage

Storing Leftovers

This dish keeps incredibly well in the fridge for up to 3 days when stored in an airtight container. The flavors deepen overnight, making your leftovers taste even better. Just be sure to cool fully before refrigerating to maintain texture and freshness.

Freezing

You can freeze the cauliflower and sauce mixture for up to 2 months. Use freezer-safe containers and leave a bit of headspace for expansion. When thawed, the sauce might separate slightly, but a gentle stir during reheating will bring it back together beautifully.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to warm the cauliflower evenly. If the sauce has thickened too much, add a splash of coconut milk or water to loosen it up. Avoid microwaving if possible to keep the crisp texture from becoming soggy.

FAQs

Can I use regular butter instead of coconut oil?

For a truly vegan dish, coconut oil is preferred as it complements the coconut flavors and keeps the recipe plant-based. However, if you’re not vegan, you can substitute with regular butter for a richer taste, though it changes the profile slightly.

Is this recipe spicy? How can I adjust the heat?

The recipe has a mild to moderate spice level thanks to the Indian chili powder and garam masala. If you prefer less heat, reduce the chili powder or omit it altogether. For more kick, add freshly chopped green chilies or a pinch of cayenne pepper.

Can I roast the cauliflower instead of pan-frying it?

Absolutely! Roasting the marinated cauliflower at 425°F for 20-25 minutes until golden can add a wonderful depth of flavor. Just toss halfway through to ensure even cooking.

What can I use if I don’t have curry powder?

In a pinch, you can create a simple blend using turmeric, cumin, coriander, and a bit of cinnamon to mimic the warm, complex notes of curry powder. This way you still get the essence of the dish without the exact spice.

Is canned coconut milk necessary or can I use fresh?

Canned full-fat coconut milk is best for this recipe because of its thickness and richness, which creates the creamy sauce. Fresh coconut milk tends to be thinner and less consistent, but if you have fresh, you can reduce it gently on the stove to thicken before use.

Final Thoughts

This Vegan Butter Cauliflower with Coconut and Spices Recipe is a soul-satisfying celebration of vibrant spices, creamy textures, and plant-based goodness. It’s a dish that feels indulgent yet wholesome, perfect for sharing with friends and family. Once you try it, you’ll see why it can easily become your new go-to comfort food that’s better than any takeout. Give it a whirl and get ready to fall in love!