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Indian-Style Butter Cauliflower

Delicious Indian-Style Butter Cauliflower Ready in 25 Minutes

A quick and flavorful vegan Indian-Style Butter Cauliflower that brings comfort to your dinner table.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Fresh heads yield the best results.
  • 2 tablespoons Arrowroot Starch Can use cornstarch if preferred.
For the Marinade
  • 1 cup Canned Coconut Milk Full-fat is best for a luscious sauce.
  • 2 tablespoons Lime Juice Swap in lemon juice if preferred.
  • 1 tablespoon Fresh Ginger Minced or grated for maximum flavor.
For the Butter Sauce
  • 2 tablespoons Coconut Oil or Ghee Choose vegan ghee for a fully plant-based option.
  • 1 medium Yellow Onion Finely chopped; shallots can work as a substitute.
  • 3 cloves Garlic Minced.
  • 1 tablespoon Garam Masala Key spice blend offering warmth.
  • 1 tablespoon Curry Powder Essential for that rich curry flavor.
  • 1 teaspoon Turmeric Offers vibrant color.
  • 1 cup Diced Tomatoes Adds acidity and texture.
To Garnish
  • 1/4 cup Fresh Cilantro Optional.

Equipment

  • Oven
  • Skillet
  • Blender
  • Air Fryer

Method
 

Prep Cauliflower
  1. Cut the fresh cauliflower into even florets. In a bowl, mix coconut milk, lime juice, and minced ginger. Marinate cauliflower florets for at least 15 minutes.
Bake/Cook Cauliflower
  1. Preheat oven to 450°F or air fryer to 390°F. Toss marinated cauliflower with arrowroot starch and kosher salt. Bake for 7-10 minutes or air fry for 8-10 minutes until golden.
Make the Butter Sauce
  1. Heat coconut oil or ghee in a skillet over medium heat. Add chopped onions and sauté for 3-4 minutes until translucent. Stir in minced garlic for an additional 1-2 minutes.
Combine Sauces and Simmer
  1. Add garam masala, curry powder, and turmeric to onion mixture. Pour in reserved marinade, remaining coconut milk, and diced tomatoes. Simmer for 5-7 minutes.
Blend Sauce
  1. Transfer simmered sauce to a blender and blend until smooth. This creates a silky texture for the cauliflower.
Finish Dish
  1. Return sauce to skillet, add crispy cauliflower, and gently fold to coat. Cook on low heat until heated through.
Serve
  1. Garnish with cilantro. Serve hot over rice, quinoa, or cauliflower rice.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 300mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 5IUVitamin C: 50mgCalcium: 3mgIron: 5mg

Notes

Store leftovers in an airtight container for up to 1 week. It tastes even better as the flavors meld over time.

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