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Vegan Butter Cauliflower with Coconut and Spices Recipe

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4.4 from 2 reviews

  • Author: Emma
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This vegan butter cauliflower recipe features tender cauliflower florets marinated in a blend of coconut milk and Indian spices, pan-charred to perfection, and simmered in a rich, creamy vegan butter sauce made with coconut milk, tomato paste, and warm spices. A delicious plant-based take on classic butter cauliflower that’s better than takeout and perfect served with basmati rice or naan.

Ingredients

Marinated Cauliflower

  • 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

Vegan Butter Sauce

  • 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)

Instructions

  1. Marinate the Cauliflower: In a bowl, combine cauliflower florets with garam masala, ground ginger, Indian chili powder, curry powder, and 2 tablespoons of coconut milk. Toss well to coat all pieces evenly. Set aside or cover and let marinate for at least 15 minutes.
  2. Pan-Char the Cauliflower: Heat 3 teaspoons of coconut oil in a pan over high heat. Once hot, add the marinated cauliflower and pan-char on all sides, cooking for about 5 minutes until the cauliflower is browned and crisped evenly. Remove cauliflower from the pan and set aside.
  3. Cook the Vegan Butter Sauce: In the same pan, heat 1½ tablespoons of coconut oil over medium heat. Add the diced onions and sauté for about 4 minutes until translucent.
  4. Add Spices to Sauce: Stir in garam masala, Indian chili powder, sea salt, ground black pepper, and curry powder. Cook for about 30 seconds to let the spices bloom.
  5. Incorporate Coconut Milk and Tomato Paste: Pour in the coconut milk and add the tomato paste. Whisk or stir thoroughly for about 15 seconds to combine everything into a smooth sauce.
  6. Simmer Sauce: Bring the sauce to a gentle boil, then reduce heat to a simmer. Cook for about 5 minutes to allow the sauce to thicken slightly.
  7. Combine Cauliflower with Sauce: Gently fold the charred cauliflower into the sauce to coat evenly.
  8. Simmer to Marinate: Reduce heat to low and simmer the cauliflower in the sauce for another 5-10 minutes to absorb flavors fully. Squeeze lime juice over the mixture and stir to combine. Taste and adjust salt if needed.
  9. Serve: Remove from heat, garnish with parsley if desired, and serve with basmati rice and naan bread for a complete meal.

Notes

  • For best flavor, allow the cauliflower to marinate for at least 15 minutes or longer if time permits.
  • Use full-fat coconut milk to achieve the creamy texture in the sauce.
  • You can adjust the Indian chili powder quantity to control the heat level.
  • Optional garnishing with fresh parsley adds a nice color contrast.
  • This dish pairs excellently with basmati rice and warm naan bread.
  • To make it gluten-free, ensure your naan is gluten-free or omit it.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired

Find it online: https://myeasyplate.com/vegan-butter-cauliflower-with-coconut-and-spices-recipe/