25 Minute Indian-Style Butter Cauliflower (Vegan)
Indulge in this 25 Minute Indian-Style Butter Cauliflower (Vegan), a delightful fusion of rich flavors and creamy texture that reimagines the classic dish without any animal products. Perfect for busy weeknights or casual get-togethers, this quick and healthy recipe combines tender cauliflower with aromatic spices, all enveloped in a luscious coconut milk sauce. Whether served over fluffy basmati rice, sautéed cauliflower rice, or enjoyed in warm wraps, this dish is sure to satisfy your cravings while being completely plant-based.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Baking/Frying
- Cuisine: Indian
Ingredients
Scale
- 2 large heads of cauliflower
- 2 cups full-fat canned coconut milk (divided)
- 2 tbsp lime juice
- 2 tbsp finely chopped fresh ginger
- 2 tbsp arrowroot starch
- 1 tsp kosher salt (divided)
- 3 tbsp coconut oil (divided)
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 2 tbsp garam masala
- 2 tsp curry powder
- 1 tsp turmeric
- 1 14 oz can diced tomatoes
- 1/3 cup chopped fresh cilantro
Instructions
- Chop cauliflower into florets and marinate in a large bowl with 1 cup coconut milk, lime juice, and ginger for at least 15 minutes.
- Preheat oven to 450°F or air fryer to 390°F. Toss cauliflower with arrowroot starch and salt; cook until golden (7-10 minutes).
- In a skillet, heat coconut oil and sauté onions and garlic until translucent.
- Combine spices and add reserved marinade, remaining coconut milk, and diced tomatoes. Simmer for about 5-7 minutes.
- Blend the sauce until smooth; return to skillet and mix in cooked cauliflower.
- Serve hot over rice or in wraps.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg