Description
This Vegan Butter Cauliflower is rich, creamy, and full of warm Indian-inspired spices—all without any dairy. Made with coconut milk, raw cashews, and fragrant aromatics, it’s a perfect plant-based comfort food you’ll crave again and again.
Ingredients
▢ 1 large head of cauliflower, cut into bite-sized florets
▢ 1 can (14 oz) full-fat coconut milk
▢ ½ cup raw cashews
▢ 2 tablespoons vegan butter
▢ 3 tablespoons tomato paste
▢ 3 cloves garlic, minced
▢ 1 tablespoon fresh ginger, minced
▢ 1 teaspoon garam masala
▢ ½ teaspoon turmeric
▢ ½ teaspoon ground cumin
▢ ½ teaspoon paprika
▢ 1 tablespoon maple syrup
▢ ½ cup vegetable broth
▢ Salt, to taste
▢ Lemon juice, to finish
Instructions
1. Soak the raw cashews in hot water for 15 minutes. Drain and blend with the coconut milk until smooth and creamy. Set aside.
2. Cut the cauliflower into bite-sized florets.
3. In a large skillet or Dutch oven, melt the vegan butter over medium heat. Add garlic and ginger; cook for 1 minute.
4. Stir in the tomato paste, garam masala, turmeric, cumin, and paprika. Toast for 1 minute.
5. Pour in the cashew-coconut cream and vegetable broth. Whisk to combine and bring to a gentle simmer.
6. Add cauliflower florets, stirring to coat. Reduce heat, cover, and simmer for 15–20 minutes or until tender.
7. Stir in maple syrup and a splash of lemon juice. Season with salt to taste.
8. Serve hot over rice and enjoy!
Notes
You can make this dish ahead of time—it tastes even better the next day.
Pairs perfectly with naan, rice, or quinoa.
Use frozen cauliflower if you’re in a rush—just adjust cook time slightly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Vegan Mains
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg