Vegan Butter Cauliflower

  • Women‍‍`s Corner
  • October 17, 2022

I created this Indian butter cauliflower recipe for all the picky eaters in my family who love ethnic food. It's also vegan-friendly. —Mihaela Metaxa-Albu, London, New York


- 1 large head cauliflower, cut into florets

- 2 tablespoons coconut oil, melted

- 1 tablespoon minced fresh gingerroot

- 2 garlic cloves, minced

- 1 teaspoon garam masala

- 1/4 teaspoon salt

- 1/4 teaspoon pepper

Read More: Slow Cooker Curry Chicken


- 1 tablespoon olive oil

- 1/2 cup chopped onion

- 1 tablespoon minced fresh gingerroot

- 2 garlic cloves, minced

- 2 teaspoons garam masala

- 2 teaspoons curry powder

- 1 teaspoon cayenne pepper, optional

- 1 can (15 ounces) crushed tomatoes

- 1 can (13.66 ounces) coconut milk

- 1/4 teaspoon salt

- 1/4 teaspoon pepper

- 1/4 cup chopped fresh cilantro

Optional: Hot cooked rice, naan flatbreads and lime wedges

Read More: Cauliflower & Tofu Curry

Method: Preheat broiler. In a large bowl, combine first 7 ingredients; toss to coat. Transfer to a rimmed baking sheet. Broil 3-4 in. from heat until brown and crisp-tender, 12-15 minutes, turning once. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add ginger, garlic, garam masala, curry powder and, if desired, cayenne pepper; cook 1 minute longer. Stir in tomatoes, coconut milk, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, 10-12 minutes, stirring occasionally. Stir in cauliflower; sprinkle with cilantro. If desired, serve with rice, naan and lime wedges.

Nutrition Facts: 1-1/2 cups: 349 calories, 27g fat (22g saturated fat), 0 cholesterol, 584mg sodium, 24g carbohydrate (11g sugars, 7g fiber), 8g protein.

This recipe is taken from

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