25 Minute Indian-Style Butter Cauliflower Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Mix spices: In a small bowl, combine garam masala, curry powder, turmeric, and remaining 1/2 tsp kosher salt.
- 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.
- Melt remaining fat: Add the remaining 2 tbsp coconut oil or ghee to the sauce and stir until melted. Remove the skillet from heat.
- 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.
- 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.
- 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
