This vegan butter cauliflower is pure comfort food.
It’s rich, creamy, full of warm spices, and totally plant-based.
Think of it like the cozy, weeknight cousin of butter chicken — just without the meat or dairy.
The cauliflower soaks up all that flavor, and the sauce is so good you’ll want to eat it straight from the pan.
What You’ll Need
- 1 medium head of cauliflower, cut into bite-size florets
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1½ teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon salt (plus more to taste)
- 1 (6 oz) can tomato paste
- 1 (14 oz) can full-fat coconut milk
- ½ cup water
- 1 teaspoon maple syrup
- Juice of ½ lemon
- Fresh cilantro for garnish
Makes 4 servings
Cook Time: 35 minutes
Ingredient
Why I Love This Recipe
I made this the first time when I was trying to cut back on dairy but still craved something creamy and flavorful. It hit the spot and now it’s a go-to in my meal plan rotation. Here’s why:
- The sauce is super rich without any cream or butter
- Everything comes together in under 40 minutes
- Leftovers taste even better the next day
- It’s a great plant-based twist on a classic Indian dish
- Pairs perfectly with rice or naan
Why This Recipe Works (Quick Science)
The tomato paste brings a deep, rich base and umami punch. The coconut milk makes the sauce creamy and smooth, while the acidity from lemon juice brightens everything up. Cauliflower holds up well in simmered sauces and soaks in flavor as it softens.
Common Mistakes
- Not roasting or sautéing the cauliflower first – it needs that bit of browning for flavor
- Using light coconut milk – it won’t be creamy enough
- Skipping the lemon juice – you need that acid to balance the richness
- Burning the spices – add them after the onions soften, not before
What to Serve With
- Steamed basmati rice or brown rice
- Warm naan or roti
- Cucumber salad for freshness
- A dollop of vegan yogurt on top
- Mango chutney on the side for contrast
Pro Tips
- Sauté your spices with the onion for maximum flavor
- Don’t skimp on salt — taste and adjust before serving
- Use full-fat coconut milk for best texture
- Let the sauce simmer gently to thicken it naturally
- Garnish with fresh cilantro and lemon juice right before serving
Tools You’ll Need
- Large skillet or sauté pan with lid
- Wooden spoon or silicone spatula
- Cutting board and sharp knife
- Measuring spoons and cups
- Citrus juicer (optional)
Substitutions & Variations
- Use broccoli instead of cauliflower for a twist
- Swap coconut milk for cashew cream if preferred
- Add chickpeas for extra protein
- Use canned crushed tomatoes in place of tomato paste (just reduce water)
- Stir in spinach at the end for greens
Make Ahead Tips
Chop all your veggies and measure out the spices ahead of time. The sauce can also be made a day in advance and gently reheated when ready to serve.
Cooking Instructions
Step 1: Sauté cauliflower
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the cauliflower florets (from 1 medium head) and cook for 6–8 minutes until golden and slightly tender. Remove and set aside.
Step 2: Cook onions, garlic, and ginger
Add 1 tablespoon olive oil to the same pan. Add 1 small diced yellow onion, 3 minced garlic cloves, and 1 tablespoon minced ginger. Cook for 3–4 minutes until soft and fragrant.
Step 3: Add spices
Sprinkle in 1½ teaspoons garam masala, 1 teaspoon ground cumin, 1 teaspoon turmeric, ½ teaspoon paprika, and ½ teaspoon salt. Stir and cook for 1 minute to toast the spices.
Step 4: Stir in tomato paste
Add 1 (6 oz) can tomato paste and stir well to coat the onion and spice mixture. Cook for 2 minutes, letting the tomato paste darken slightly.
Step 5: Add coconut milk, water, and maple syrup
Pour in 1 (14 oz) can full-fat coconut milk, ½ cup water, and 1 teaspoon maple syrup. Stir everything together until smooth.
Step 6: Simmer with cauliflower
Return the sautéed cauliflower to the pan. Stir to coat in the sauce. Cover and simmer on low for 10–12 minutes until the cauliflower is tender and the sauce thickens.
Step 7: Finish with lemon juice
Turn off heat and squeeze in juice of ½ lemon. Stir to combine and adjust salt to taste.
Step 8: Serve and garnish
Spoon the butter cauliflower into a round shallow bowl. Garnish with fresh chopped cilantro and serve with rice or naan.
Leftovers & Storage
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave. Add a splash of water or coconut milk if the sauce thickens too much.
Nutrition Info (Per Serving)
Calories: 310
Protein: 6g
Fat: 22g
Carbs: 24g
Fiber: 6g
Sugar: 7g
FAQ
Can I make this oil-free?
Yes, you can sauté the veggies in a splash of water or broth instead of oil.
Is this spicy?
Not really — it’s warm and flavorful, not hot. You can add chili powder or cayenne if you want more heat.
Can I freeze this?
Yes! It freezes well for up to 2 months. Let it cool fully before freezing in airtight containers.
Can I use frozen cauliflower?
Fresh is best for browning, but frozen works too — just thaw and pat dry before sautéing.
Wrap-Up
This vegan butter cauliflower is rich, cozy, and packed with flavor — without any dairy or meat. It’s the perfect meal to whip up when you want comfort food that still feels light and wholesome. If you try it, don’t forget to leave a comment and let me know how it turned out!