There’s something magical about the scent of garam masala and turmeric wafting through the kitchen, especially on a chilly evening. It brings me back to one winter evening years ago when I first tried Indian butter chicken at a friend’s family gathering. The rich aroma of spices, the creamy sauce, and the feeling of comfort it evoked stayed with me. Years later, wanting a lighter, plant-based twist, I discovered Indian Butter Cauliflower—a nourishing, meatless take on the beloved classic.

Indian Butter Cauliflower captures everything we love about traditional Indian butter dishes—the velvety sauce, the complex spices, the hearty texture—but with cauliflower as the star. It’s a dish rooted in tradition, adapted for modern kitchens and a variety of diets. Perfect for cozy weeknights, potlucks, or even a casual weekend dinner with friends, this meal brings people together with every spoonful.

Why You’ll Love This Recipe

• Rich and Flavorful: A luscious, spiced tomato-coconut sauce coats tender roasted cauliflower.
• Quick and Weeknight-Friendly: From prep to table in under 30 minutes.
• Vegan & Gluten-Free: A feel-good recipe suitable for a range of dietary preferences.
• One Sauce, Many Options: Serve with rice, naan, quinoa, or even spooned over baked potatoes.

INGREDIENTS YOU’LL NEED:

• 2 large heads of cauliflower
• 2 cups full-fat canned coconut milk, divided
• 2 tablespoons lime juice
• 2 tablespoons finely chopped fresh ginger
• 2 tablespoons arrowroot starch
• 1 teaspoon kosher salt, divided
• 3 tablespoons coconut oil or ghee, divided
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tablespoons garam masala
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1 (14 oz) can diced tomatoes
• 1/3 cup chopped fresh cilantro

How to Make Indian Butter Cauliflower

Creating Indian Butter Cauliflower is like watching a cozy story unfold—each step adds layers of flavor, comfort, and warmth.

Step-by-Step Instructions:

1. Marinate the Cauliflower

Chop the cauliflower into medium florets. In a large bowl, mix 1 cup of coconut milk, lime juice, and ginger. Add the cauliflower and stir to coat. Let it sit for at least 15 minutes to absorb all that zesty flavor. This quick marinade makes the cauliflower sing.

2. Prepare for Roasting

After marinating, drain the cauliflower and reserve the liquid—it’s liquid gold. Toss the florets with arrowroot starch and half the salt to ensure they get that light crisp when roasted.

3. Roast to Perfection

Preheat your oven to 450°F or your air fryer to 390°F. Spread the florets on a baking sheet lined with parchment paper. Roast for 7–10 minutes until they’re golden and slightly crisp. In the air fryer, shake the basket halfway through and cook in batches.

4. Build the Sauce

In a skillet over medium heat, add 1 tablespoon of coconut oil. Sauté the onion for 3–4 minutes until softened and fragrant. Stir in garlic, then add the garam masala, curry powder, turmeric, and the remaining salt. The spices should sizzle slightly, waking up their deep aromas.

5. Simmer and Blend

Add the reserved marinade, remaining coconut milk, and diced tomatoes (with juices). Stir and bring to a gentle simmer. After 5–7 minutes, blend the sauce until silky smooth—either with an immersion blender or by carefully transferring to a blender.

6. Bring It All Together

Return the sauce to the skillet and stir in the roasted cauliflower. Let it simmer for another 2–3 minutes so the cauliflower absorbs every bit of that creamy, spiced goodness.

7. Garnish and Serve

Top with freshly chopped cilantro and serve with fluffy basmati rice or warm naan. For a low-carb option, try cauliflower rice or roasted sweet potatoes.

Helpful Tips

• Roast Right: Avoid overcrowding the tray—roasted, not steamed, is the goal.
• Blend Carefully: Let the sauce cool for a minute before blending to avoid splatter.
• Flavor Boost: Add a pinch of chili flakes for a little heat or a spoon of cashew butter for extra richness.
• Make It a Meal: Add chickpeas or tofu for extra protein.

Details:

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Roasting and Simmering
• Cuisine: Indian-Inspired
• Diet: Vegan, Gluten-Free

Notes:

• If you’re out of arrowroot starch, cornstarch is a great substitute.
• This dish gets even better the next day—flavors deepen beautifully.

Nutritional Information (Per Serving):

• Calories: 474
• Carbs: 34g
• Protein: 11g
• Fat: 37g
• Fiber: 11g
• Sodium: 726mg
• Vitamin C: 209mg
• Iron: 6mg

Frequently Asked Questions

Can I make Indian Butter Cauliflower ahead of time?
Absolutely. It keeps well in the fridge for up to 4 days. Reheat gently with a splash of coconut milk to refresh the sauce.

Is this freezer-friendly?
Yes! Store in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat as needed.

Can I use frozen cauliflower?
Yes, but let it thaw and pat it dry before marinating to avoid excess moisture.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight before reheating.
• Reheat: Warm on the stove or in the microwave, adding water or coconut milk to loosen the sauce.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cozy plant-based dishes:

• Garlic Herb Roasted Vegetables
• Chicken Sausages with Zucchini, Tomatoes, and Pasta
• Indian Butter Cauliflower (Cauliflower Makhani)
• Indian Butter Cauliflower (Cauliflower Makhani)

Conclusion

Indian Butter Cauliflower is more than just a recipe—it’s comfort in a bowl. Whether you’re exploring Indian-inspired cuisine for the first time or looking for a familiar favorite in a lighter form, this dish offers bold flavors, a creamy texture, and plenty of versatility. Serve it to friends, make it part of your weekly meal prep, or save it for a cozy night in. Either way, it will quickly become a go-to favorite in your kitchen.

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