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Indian Coconut Butter Cauliflower Recipe

This Indian Coconut Butter Cauliflower is rich, creamy, and bursting with warm spices for a comforting, vibrant plant-based meal.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Keyword: Coconut, Easy, Plant-based, Spicy, Vegan
Servings: 4 servings

Ingredients

  • 1 head cauliflower cut into florets
  • 2 1/2 cups canned coconut milk full fat
  • 4 cloves garlic minced
  • 2 tablespoons fresh ginger grated
  • kosher salt to taste
  • black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 1/2 yellow onion diced
  • 2 tablespoons garam masala
  • 2 teaspoons red curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper or to taste
  • 6 oz canned tomato paste
  • 2 tablespoons coconut oil
  • 1/4 cup fresh cilantro chopped
  • Rice for serving
  • Naan optional, for dipping

Instructions

Prepare the Cauliflower

  • Wash the cauliflower and cut it into bite-sized florets. Set aside while you prep the aromatics.

Sauté Aromatics

  • Heat the extra virgin olive oil in a large skillet over medium heat. Add the diced yellow onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Toast the Spices

  • Add the garam masala, red curry powder, turmeric, cayenne pepper, salt, and black pepper to the skillet. Stir continuously for about a minute to toast the spices and release their aromas.

Add Tomato Paste and Coconut Milk

  • Mix in the tomato paste and cook for 2 minutes to deepen the flavor. Slowly pour in the canned coconut milk while stirring to combine everything into a creamy, rich sauce.

Cook the Cauliflower

  • Add the cauliflower florets to the skillet, stirring well to coat them in the sauce. Reduce the heat to low and cover the pan. Let the cauliflower simmer gently for about 15-20 minutes, or until tender but not mushy. Stir occasionally to prevent sticking.

Finish with Coconut Oil and Cilantro

  • Remove the lid, stir in the coconut oil for a buttery texture, and sprinkle with fresh chopped cilantro. Give everything one last gentle stir.

Serve

  • Spoon the Indian Coconut Butter Cauliflower over a bed of warm rice or alongside soft naan bread.

Equipment

  • Large skillet or sauté pan
  • Sharp Knife
  • Cutting Board
  • Measuring Spoons and Cups
  • Wooden spoon or spatula
  • Serving bowls

Notes

  • Use light coconut milk for a lighter, less rich version of the dish.
  • Steam cauliflower separately to reduce cooking time and oil usage.
  • Adjust cayenne pepper quantity to control the heat level.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently.
  • Add coconut milk or water when reheating if the sauce thickens too much.