It was a cozy Friday evening when Lauren and Cassidy decided to recreate one of their favorite Indian dishes, butter chicken, but with a plant-based twist. Lauren had recently read about using cauliflower as a substitute for chicken, and Cassidy was intrigued by the idea of crafting a rich, creamy sauce without dairy. They gathered their spices, chopped the cauliflower, and set to work in the kitchen. The result was a delightful, aromatic dish that warmed their hearts and satisfied their cravings.
Since that night, this vegan butter cauliflower has become a cherished recipe in their household. Lauren loves how the cauliflower soaks up the flavorful sauce, while Cassidy appreciates the balance of spices that dance on her palate. It's their go-to dish when they want something comforting yet wholesome, and they often share it with friends who are amazed at how delicious plant-based cooking can be.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesIngredients
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- ½ teaspoon ground ginger
- Salt, to taste
- 2 tablespoons vegan butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- ½ teaspoon chili powder (optional)
- 1 can (14 ounces) crushed tomatoes
- 1 cup full-fat coconut milk
- Fresh cilantro, chopped, for garnish
- Cooked basmati rice or naan, for serving
Instructions
Prepare the cauliflower
- In a large bowl, combine the cauliflower florets with cornstarch, lemon juice, ground cumin, paprika, turmeric, ground ginger, and a pinch of salt.
- Toss until the cauliflower is well coated.
- Heat a large skillet over medium heat and add a tablespoon of oil.
- Sear the cauliflower until it's golden brown on all sides and slightly tender.
- Remove from the skillet and set aside.
Make the sauce
- In the same skillet, melt the vegan butter over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the garam masala, ground coriander, and chili powder if using.
- Cook the spices for a minute to release their aromas.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesSimmer the cauliflower
- Pour in the crushed tomatoes and coconut milk, stirring to combine.
- Bring the mixture to a gentle simmer.
- Return the seared cauliflower to the skillet, ensuring it's submerged in the sauce.
- Cover and let it simmer for 15-20 minutes, or until the cauliflower is tender and the sauce has thickened.
Serve
- Garnish the butter cauliflower with chopped fresh cilantro.
- Serve hot over cooked basmati rice or with warm naan bread.
This vegan butter cauliflower is a testament to the versatility of plant-based cooking. The cauliflower absorbs the rich, spiced sauce beautifully, creating a dish that's both hearty and satisfying. It's a perfect meal for those evenings when you're craving something warm and comforting.
Lauren and Cassidy often find themselves returning to this recipe, not just for its delicious flavors, but for the memories it brings back of their culinary adventures together. They hope it becomes a favorite in your kitchen as well, bringing warmth and joy to your meals.
