Indian Butter Cauliflower

This plant-based Indian Butter Cauliflower recipe takes just 30 minutes to make, fits perfectly in many diets, and makes a super healthy and delicious lunch or dinner. This recipe features spices popular in many Indian dishes, including garam masala and curry powder.

This recipe comes to us from Mihaela Metaxa Albu of Blondelish.

For a video showing how to make this recipe, click here.

For more recipes with cauliflower, click here.

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Prep time: 15 minutes

Cook time: 15 minutes

Ingredients:

For the Cauliflower:

• 1 large cauliflower head, cut into florets
• 1 1/2 Tbsp. coconut oil – melted
• 1 tsp. garam masala
• 1 inch (2.5cm) fresh ginger, grated
• 2 garlic cloves, minced or pressed
• Sea salt and black pepper, to taste

For the Sauce:

• 1 tbsp. olive oil
• 1/2 yellow onion, chopped
• 1 inch (2.5cm) fresh ginger, grated
• 2 garlic cloves, minced or pressed
• 2 tsp. garam masala, divided
• 2 tsp. yellow curry powder
• 1 tsp cayenne pepper – optional
• 1 can (15 oz. / 425 g) tomato sauce or crushed tomatoes
• 8.5 fl. oz. (250 ml) coconut cream
• 1 tbsp. coconut oil
• Kosher or sea salt and black pepper, to taste
• 1/4 cup fresh cilantro, roughly chopped to garnish

To Serve (Optional):

• Steamed rice, Naan bread, lime wedges, etc.

Directions:

1. Preheat the broiler to medium and line a large baking sheet with parchment paper.

2. Break the cauliflower into florets and add it to a large mixing bowl. Sprinkle with salt, pepper, garam masala and add in garlic, ginger and melted coconut oil. Mix thoroughly until all pieces are nicely coated.

3. Transfer the seasoned cauliflower to your prepared baking sheet, and arrange it in a single layer without overlapping.

4. Place under the broiler for about 15 minutes, or until nicely charred and crisp tender. Check it halfway and, using tongs, flip the cauliflower florets to brown them evenly.

5. Meanwhile, heat the olive oil in a large skillet over medium heat.

6. Sauté the onion for 3-4 minutes, then add in garlic, ginger and spices. Stir and continue to cook for 1 minute, until fragrant.
Add crushed tomatoes and coconut cream, then stir until well combined.

7. Bring the sauce to a boil and once bubbling, reduce the heat and simmer until it thickens, for 8-10 minutes. Season with salt and pepper. Stir the sauce every now and then to make sure it doesn’t stick and burn at the bottom of the pan.

8. Once the cauliflower is done, carefully transfer it to the pan with your sauce.

9. Stir until the cauliflower is well coated and continue to cook until it’s done to your liking.

10. Remove from heat, and season to taste, if needed.

11. Sprinkle with cilantro and serve next to cooked rice or warm naan bread. Enjoy!