Indian Butter Cauliflower is more than just a delicious plant-based recipe—it’s a love letter to the comforting warmth of Indian cooking, reimagined for a modern, wholesome table. Inspired by the world-famous butter chicken, this dish captures the same rich, aromatic essence, but with roasted cauliflower florets taking center stage.

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I remember the first time I tasted butter chicken at a friend’s Diwali celebration. The velvety, spiced tomato sauce clung to tender morsels of meat, with each bite wrapped in warmth. Fast forward a few years, and I found myself craving that same feeling—but in a lighter, dairy-free version that I could serve to my family of plant-forward eaters. That’s how Indian Butter Cauliflower was born in my kitchen.

What makes this dish special is how it honors the balance of traditional spices—garam masala, curry powder, turmeric—while blending them seamlessly with creamy coconut milk and zesty lime. It’s a comforting, weeknight-friendly recipe that fills your home with the irresistible aroma of Indian spices, without needing a trip to a specialty store.

Whether you’re celebrating a meatless Monday, exploring vegan meals, or simply in the mood for something bold and beautiful, Indian Butter Cauliflower is a dish that brings joy with every forkful.

Why You’ll Love This Recipe

Rich and Flavorful: Classic Indian spices in a creamy, silky sauce.
Quick and Easy: On the table in under 30 minutes.
Healthy Comfort Food: Vegan, gluten-free, and packed with nutrients.
Perfect for Leftovers: Tastes even better the next day.
Versatile: Serve over rice, quinoa, or scoop with warm naan.

INGREDIENTS YOU’LL NEED:

2 large heads of cauliflower, cut into florets
2 cups full-fat canned coconut milk, divided
2 tablespoons lime juice
2 tablespoons fresh ginger, finely chopped
2 tablespoons arrowroot starch
1 teaspoon kosher salt, divided
3 tablespoons coconut oil or ghee, divided
1 medium yellow onion, diced
2 cloves garlic, minced
2 tablespoons garam masala
2 teaspoons curry powder
1 teaspoon turmeric
1 (14 oz) can diced tomatoes
1/3 cup fresh cilantro, chopped

How to Make Indian Butter Cauliflower

A Fragrant, Step-by-Step Guide to a Comforting Meal

1. Marinate the Cauliflower
Start by chopping your cauliflower into bite-sized florets. Place them in a large bowl and pour in 1 cup of coconut milk, lime juice, and chopped ginger. Toss everything together, ensuring the florets are well-coated. Let this marinate for at least 15 minutes. This step infuses the cauliflower with flavor right from the start.

2. Prep for Roasting
Once marinated, drain the cauliflower, reserving the coconut-ginger marinade. Toss the florets with arrowroot starch and ½ teaspoon of kosher salt until evenly coated. This gives them that light crispiness when roasted.

3. Roast the Cauliflower
Preheat your oven to 450°F (or your air fryer to 390°F). Line a baking sheet with parchment paper, spread the florets out, and roast for about 20 minutes, flipping once halfway through. They should be golden-brown and slightly crispy on the edges. In an air fryer, this takes about 8–10 minutes.

4. Sauté the Aromatics
In a large skillet, heat 1 tablespoon of coconut oil or ghee over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent. Add the garlic and cook for another minute until fragrant.

5. Build the Sauce
Now stir in the garam masala, curry powder, turmeric, and the remaining salt. Pour in the reserved marinade, the rest of the coconut milk, and the diced tomatoes. Simmer gently for 7–10 minutes, letting the flavors meld and deepen.

6. Blend the Sauce
Carefully transfer the sauce to a blender or use an immersion blender right in the pan. Blend until smooth and velvety. Return it to the skillet and warm gently.

7. Combine and Serve
Add the roasted cauliflower to the sauce, stirring to coat each floret generously. Cook for another few minutes until heated through. Sprinkle with chopped cilantro before serving.

Helpful Tips

Roasting Matters: Spread out the cauliflower to avoid steaming. Roasted edges add depth to the dish.
Adjust the Spice: Want more heat? Add a pinch of cayenne or chili powder.
Batch Cooking: This dish stores and reheats beautifully—perfect for meal prep.
No Arrowroot?: Cornstarch or tapioca starch works well as a substitute.

DETAILS:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Dish
Method: Roasting, Simmering
Cuisine: Indian-inspired
Diet: Vegan, Gluten-Free

NOTES:

Feel free to add chickpeas or sautéed tofu for extra protein. The sauce also pairs wonderfully with steamed veggies like spinach or green beans.

NUTRITIONAL INFORMATION:

Estimated per serving:

Calories: 350
Protein: 7g
Carbs: 25g
Fat: 25g
Fiber: 7g

FREQUENTLY ASKED QUESTIONS:

Can I use frozen cauliflower?
Yes, just make sure to thaw and pat it dry to prevent sogginess during roasting.

Is coconut milk essential?
Coconut milk gives the dish its creamy richness. If you must substitute, try cashew cream or oat milk, but the texture and flavor may change.

Can I freeze Indian Butter Cauliflower?
Absolutely! Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

STORAGE INSTRUCTIONS:

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze in a sealed container for up to 3 months.
Reheat: Gently warm on the stove or in the microwave until heated through.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cozy Indian-inspired dishes:

CONCLUSION:

Indian Butter Cauliflower is the kind of meal that fills your kitchen with warmth and your belly with joy. It’s the perfect fusion of hearty comfort and vibrant flavor, ideal for a family dinner or a solo night in with a cozy blanket. From the crispy, roasted cauliflower to the velvety spiced sauce, every bite is a reminder that vegan food can be deeply satisfying—and deliciously indulgent.