25 Minute Indian-Style Butter Cauliflower Recipe

Introduction

This 25 Minute Indian-Style Butter Cauliflower is a vibrant, creamy dish that brings classic Indian flavors to a plant-based favorite. Marinated and roasted cauliflower is smothered in a rich, spiced coconut milk sauce, making it perfect for a quick and satisfying meal.

Ingredients

• 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 or ghee, 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

1. Step 1: Chop the cauliflower into florets and place them in a large bowl. Add 1 cup of coconut milk, lime juice, and chopped ginger. Let the mixture marinate for at least 15 minutes.
2. Step 2: Preheat your oven to 450°F (or prepare your air fryer). Pour the marinade liquid into a separate cup and set aside. Toss the cauliflower with arrowroot starch and 1/2 tsp kosher salt.
3. Step 3: If using the oven, spread the coated cauliflower on a baking sheet lined with parchment paper and bake for 7-10 minutes until golden and crispy. For air fryer, fill the basket in a single layer and cook at 390°F for 8-10 minutes, stirring halfway through.
4. Step 4: While the cauliflower cooks, heat 1 tbsp coconut oil or ghee in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes, then add minced garlic and cook another 1-2 minutes until fragrant.
5. Step 5: Mix garam masala, curry powder, turmeric, and remaining 1/2 tsp kosher salt in a small bowl. Pour the reserved marinade and remaining 1 cup coconut milk into the skillet with onions. Stir in the spice mix and diced tomatoes with their juices.
6. Step 6: Let the sauce simmer over medium-low heat for 5-7 minutes, stirring occasionally. Melt the remaining 2 tbsp coconut oil or ghee, then remove sauce from heat.
7. Step 7: Blend the sauce in a blender or food processor until smooth and creamy. Return the sauce to the skillet, add the roasted cauliflower, and cook briefly to coat everything in the sauce.
8. Step 8: Serve hot over rice or cauliflower rice, garnished with chopped fresh cilantro. Season with salt and pepper to taste.

Tips & Variations

• Use ghee instead of coconut oil for a richer, more traditional butter flavor.
• Swap arrowroot starch with cornstarch if needed to help crisp the cauliflower.
• For extra heat, add a pinch of cayenne pepper or chopped green chili to the spice mix.
• If you prefer a chunkier sauce, pulse the sauce in the blender fewer times or skip blending entirely.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk if the sauce thickens too much. This dish is best enjoyed fresh but can also be frozen for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut milk instead of canned?

Canned coconut milk is preferred for its creaminess and consistency, but fresh coconut milk can be used if available. Be aware that fresh coconut milk may be thinner, affecting the sauce’s texture.

Is this recipe vegan?

Yes, if you use coconut oil instead of ghee, this recipe is completely vegan and dairy-free, making it suitable for plant-based diets.

25 Minute Indian-Style Butter Cauliflower Recipe

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★★★★★

4.8 from 128 reviews

This 25 Minute Indian-Style Butter Cauliflower is a vibrant, flavorful vegetarian dish featuring cauliflower florets marinated in coconut milk and lime juice, then roasted until golden and crisp. Tossed in a rich, spiced butter sauce made with garam masala, curry powder, turmeric, and tomatoes, this recipe offers a creamy, comforting alternative to traditional butter chicken, perfect for a quick weeknight meal or plant-based dinner.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: Indian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Cauliflower Marinade and Roasting

• 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 or ghee, divided

Butter Sauce

• 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

1. Marinate the cauliflower: Chop the cauliflower into florets and place in a large bowl. Add 1 cup of coconut milk, lime juice, and finely chopped fresh ginger. Mix well and let the cauliflower marinate for at least 15 minutes to absorb flavors.
2. Preheat oven or air fryer: If using the oven, preheat to 450°F (232°C). If using an air fryer, no preheating is necessary but set temperature to 390°F (199°C) for cooking.
3. Prepare cauliflower for roasting: After marinating, pour out and reserve the marinade liquid into a separate cup. Toss the cauliflower florets with arrowroot starch and 1/2 tsp kosher salt until evenly coated.
4. Roast the cauliflower: For oven method, spread cauliflower evenly on a baking sheet lined with parchment paper or sprayed with non-stick spray to prevent sticking. Bake for 7-10 minutes or until golden and crisp. For air fryer method, place cauliflower in a single layer in the basket (may require two batches), cook for 8-10 minutes, stirring halfway for even cooking.
5. Sauté aromatics: While cauliflower roasts, heat a large skillet over medium heat. Add 1 tbsp coconut oil or ghee. Add diced onion and sauté for 3-4 minutes until translucent. Then add minced garlic and cook for another 1-2 minutes until fragrant.
6. Mix spices: In a small bowl, combine garam masala, curry powder, turmeric, and remaining 1/2 tsp kosher salt.
7. Make the butter sauce base: Pour the reserved marinade liquid into the skillet with the sautéed onion and garlic. Add the remaining 1 cup coconut milk and stir to combine. Then add the mixed spices and diced tomatoes with their juices. Simmer on medium-low heat for 5-7 minutes, stirring occasionally.
8. Melt remaining fat: Add the remaining 2 tbsp coconut oil or ghee to the sauce and stir until melted. Remove the skillet from heat.
9. Blend the sauce: Transfer the sauce to a blender or food processor and blend until smooth and creamy. Pour the blended sauce back into the skillet.
10. Combine cauliflower and sauce: Add the roasted cauliflower to the skillet and gently toss or stir to coat the florets with the sauce. Cook for an additional few minutes over low heat to warm through and marry the flavors.
11. Serve: Serve hot, garnished with chopped fresh cilantro. Pair with white rice or cauliflower rice. Adjust seasoning with salt and pepper to taste.

Notes

• For a richer flavor, use ghee instead of coconut oil.
• If you prefer a thicker sauce, reduce the coconut milk slightly or simmer longer before blending.
• Arrowroot starch helps achieve a crispy texture on the cauliflower; cornstarch can be substituted if needed.
• This dish can be made gluten free and vegan by using coconut oil and checking spice blends for additives.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: butter cauliflower, Indian-style cauliflower, vegan Indian recipe, roasted cauliflower curry, coconut milk curry