Creamy Vegan Indian Butter Cauliflower

This week has been pretty hectic–sorry I skipped Wednesday–but I really wanted to share yet another delicious cauliflower recipe for vegans. Everyone loves to joke about the ‘glow up’ cauliflower has had lately but if you loved cauliflower back when there was just steaming, roasting, sauteeing options, you’ll love this vegan take on butter chicken.

If you’ve ever eaten at an Indian restaurant you’ve probably seen butter chicken on the recipe and thought, “Butter & chicken? No thanks.” And then you tasted it and your world was absolutely rocked.

Am I right?

Well preapare yourself for this super creamy vegan version of Butter Cauliflower.

The ingredient list on this meal is pretty simple:

Cauliflower
Jasmine rice
Tomato paste
Coconut milk (creamy, but feel free to get coconut cream if your waistline can afford it!)
Peanut oil
Onion
Ginger
Cornstarch (or tapioca starch)
Coconut oil
Garlic
Spices: turmeric, smoky paprika, yellow curry powder, garam masala, ginger powder, salt & pepper

The reason there are two types of oil on the ingredient list is because my partner loves our air fryer and decided to give the cauliflower a little crisp before tossing it on the creamy vegan coconut sauce. It takes about 15 minutes on 200C/180F in the air fryer.

Melt the coconut oil over medium heat and add garlic & ginger until it starts to brown and becomes fragrant. This is about when my hunger usually kicks in. Toss in the onion and cook until it starts to soften, about 5 minutes then add the spices (turmeric, garam masala, etc…) and cook for another 1 minute.

Add tomato paste an coconut milk, but if you don’t want this too thick or you want it more soup-like, mix it with water. Otherwise, cook until the sauce starts to thicken and reduce a little, about 15 minutes or so. Then toss in the crispy cauliflower and serve it on a bed of rice, turmeric in your rice is totally optional.

You can serve this with noodles if you want to give it an Asian flare, or just get creative with your grains and use bulgur or couscous. Whatever floats your boat.

As I mentioned earlier, thanks to the creamy coconut milk, this is a fairly decadent vegan dish as far as I’m concerned, but it was crazy delicious. Below I’ve posted the calorie content of this vegan meal for two, courtesy of Cronometer, which I use to track my meals, snacks, booze and anything else I put in my mouth and you really should too!

What’s your favorite Indian dish to veganize?

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