This butter cauliflower is yet another plant-based win from our versatile queen, the cauliflower. Tender marinated cauliflower is roasted and tossed into a deeply flavorful and creamy gravy that is perfect for soaking up with naan.
This post is sponsored by WhatIF Foods.
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This is butter cauliflower. Not vegan butter chicken, but cauliflower. Because Ms. Cauliflower is a little exhausted from people turning her into chicken wings and pizza and whatnot, so we just need to let her be what she is, which is just a really versatile vegetable. I’ve tried to not reduce Indian food to creamy orange gravies through my recipes, but creamy orange gravies objectively taste pretty good! So we’re going to eat some while acknowledging that there’s more to the cuisine.
How to Make Butter Cauliflower
Marinate the cauliflower.
The cauliflower is marinated in yogurt and a few spices. Ginger and garlic are optional; I feel like they don’t make a major difference because the gravy already includes ginger and garlic. The longer it marinates the better, but 15-30 minutes is fine!
Bloom whole spices.
Whole spices will subtly flavor the oil, allowing the fat-soluble compounds of the spices to dissolve in the oil and spread throughout the dish. Some may say you should grind them after blooming, but that’s an extra step I’m usually not willing to take. Don’t worry! The rest of this has plenty of flavor.
Aromatics and blending.
Onions, ginger, garlic, tomatoes, and a few ground spices. Then blend! I used WhatIF Foods Every Day BamNut milk to make it extra luscious, creamy, and add a subtle sweetness that works well in dishes like this.
Add roasted cauliflower.
This can be done with cauliflower prepared with any method, but I find roasting to result in the tender texture I desire. Broil for 4-5 minutes or roast at a super high temperature if your oven can handle it! If not, roasting at a lower temperature for longer is also fine.
Finally, toss the cauliflower in the pan with some plant-based butter, because we don’t call it butter cauliflower with no reason.
Serve with naan!
This instant naan is the perfect pairing!
Butter Cauliflower
Ingredients
marinated cauliflower
- 1 large head of cauliflower, cut into florets
- ½ cup plain unsweetened plant-based yogurt
- ½ tsp red chili powder
- ¼ tsp garam masala
- 1 tsp salt
- 2 garlic cloves, minced *optional
- 1 inch ginger, minced *optional
butter cauliflower
- 1 tbsp avocado oil or neutral oil
- 1 inch cinnamon stick
- 3 green cardamom pods
- 2 cloves
- 2 inches ginger, minced
- 4 garlic cloves, minced
- 1 green chili, minced
- 1 red onion, chopped
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp red chili powder
- 2 medium tomatoes, chopped
- salt to taste
- 1 cup BamNut Milk Everyday
- 1-2 tbsp plant-based butter
- ½-1 tsp garam masala *use less if your garam masala is on the stronger side
Instructions
- In a large bowl, coat the cauliflower in yogurt, garlic, ginger, red chili powder, garam masala, and salt. Let it marinate for 15-30 minutes, or until ready to roast.
- Preheat the oven to 500 F (or broil). Roast the cauliflower for 5-6 minutes, until charred and tender.
- Add 1 tbsp oil to a medium pan over medium heat. Add cinnamon stick, cardamom pods, and cloves. This flavors the oil! After a minute or so, add garlic, ginger, and green chilis. Fry for about 2 minutes. Add onion and cook until it’s translucent and brown.
- Add the ground spices: coriander, turmeric, and red chili powder. Gently mix with the onions for a minute or so. Add tomatoes and a large pinch of salt. Cook until tomato juices mostly evaporate and everything is incorporated together. Let it cool a little.
- Blend the contents of the pan with BamNut Milk Everyday until it is mostly smooth and creamy!
- Add 1-2 tbsp vegan butter (depends on how ~buttery~ you want it) back to the pan. Toss the roasted cauliflower into the pan. Cook for about 5 minutes or until some sides of the cauliflower are slightly golden and crisp.
- Pour the gravy onto the cauliflower. If necessary, adjust the thickness of the gravy by adding more BamNut milk or water. Finish with garam masala and salt to taste! Serve with vegan naan, rice, or a flatbread of your choice.
If you like this cauliflower recipe, you may also enjoy…
Yes! Feel free to prepare your tofu any way you want and then add it in the last 5 minutes or so. This recipe is usually how I prepare my tofu for curries like this one: https://upbeetanisha.com/kadai-tofu-vegan-kadai-paneer/#wprm-recipe-container-3228
Is there anyway I could add tofu?
ooh adding chickpeas to this sounds perfect! glad you enjoyed it!
I just made this and it was incredible! A very straightforward recipe and the result was delicious – the cauliflower marinade and gravy were both so flavorful and complimented each other so well. I threw a can of chickpeas in with the cauliflower on the stovetop for an extra boost of protein
I take out the cinnamon but leave the cardamom and cloves in!
Hi Anisha. Do you remove the whole spices after blooming or leave them to be blended?
Hi! Of course. Whatever works for you!
Hello. Unfortunately, I don’t have any plant-based dairy available. Would it be possible to just use regular dairy? Thanks!
So lovely to hear from you Preethi and of course I remember you! Thank you so much for the kind words and I hope you’re doing well 🙂
Anisha!! You may not remember me, but I used to follow your account back when I still had insta. I was beettheprocrastination if that rings a bell. I’m so proud to see how much your account has grown since I left. What’s even more amazing is the fact you’ve been focusing on plant-based Indian cuisine which makes me so happy. I made this butter cauliflower for my family today and we all were in love. It tastes so much like butter chicken and I highly recommend it for anyone, whether you’re vegan or just looking for incorporating comforting plant-based foods into your diet. I’ll definitely make this again! Miss you lots, hope you’re doing well, and excited to see where you take this passion of yours…Preethi 🙂