Vegan Butter Cauliflower

Name: Vegan Butter Cauliflower
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 1 cauliflower head; ½ tablespoon cumin; ½ tablespoon Coriander; 1 tablespoon olive oil or vegetable oil; 1 tablespoon vegan butter; 1 tablespoon olive oil or vegetable oil; 1 yellow onion; 1 thumb-size ginger piece; 3-4 garlic cloves; 2 teaspoon garam masala; ½ teaspoon Turmeric; 1 teaspoon Coriander; 1 teaspoon cumin; 200 ml tomato passata; 1 teaspoon tomato paste; 1 teaspoon sugar; 150 g soaked cashews; 300 ml water; salt and pepper to taste

User Reviews

4.7

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 people
Calories
312 kcal
Course
Main Course
Cuisine
Indian

Vegan Butter Cauliflower

Iris Warren

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Vegan Butter Cauliflower is our delicious plant-based twist on the classic Indian dish, Butter Chicken. Our vegan version uses roasted cauliflower instead of chicken and homemade cashew cream instead of heavy cream.

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Ingredients

Servings

Ingredients for the cauliflower

1 cauliflower head
½ tablespoon cumin
½ tablespoon Coriander
1 tablespoon olive oil or vegetable oil

Ingredients for the butter curry

1 tablespoon vegan butter
1 tablespoon olive oil or vegetable oil
1 yellow onion
1 thumb-size ginger piece
3-4 garlic cloves
2 teaspoon garam masala
½ teaspoon Turmeric
1 teaspoon Coriander
1 teaspoon cumin
200 ml tomato passata
1 teaspoon tomato paste
1 teaspoon sugar
150 g soaked cashews
300 ml water
salt and pepper to taste

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Instructions

Bake the cauliflower

Cut the cauliflower into florets and place them on a baking tray. Add the spices and vegetable oil making sure all the cauliflower florets are evenly coated.
Bake for about 25 minutes at 200C / 400F. Flip the cauliflower halfway to ensure that it cooks perfectly on both sides.

Prepare the sauce

Heat the vegan butter and vegetable oil in a non-stick pan or pot to medium temperature.
Add finely chopped onion and cook for a couple of minutes, until it softens. Then, add pressed or finely chopped ginger and garlic. Cook for 2-3 more minutes.
Add the spice blend and cook until fragrant. Pour in the tomato passata and leave the sauce simmering for 10-12 minutes. You can add a bit of sugar or maple syrup if the sauce is too acidic.
Once the cauliflower is baked, add it into the pan and combine well with the sauce. Cook for 5 more minutes to make sure the cauliflower absorbs some of the butter sauce.
Last, add the cashew cream. To make the cashew cream, add in a blender jug the previously soaked cashews and water. Blend until you have a smooth consistency.
Combine all the ingredients, sprinkle some fresh coriander on the top and your curry will be ready to serve and enjoy.

Notes

Serve with basmati rice or naan bread.

Nutrition Information

Show Details

Calories 312kcal (16%) Carbohydrates 29g (10%) Protein 11g (22%) Fat 20g (31%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 10g Trans Fat 1g Sodium 104mg (4%) Potassium 992mg (28%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 433IU (9%) Vitamin C 78mg (87%) Calcium 80mg (8%) Iron 5mg (28%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 312 kcal

% Daily Value*

Calories	312kcal	16%
Carbohydrates	29g	10%
Protein	11g	22%
Fat	20g	31%
Saturated Fat	4g	20%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	10g	50%
Trans Fat	1g	50%
Sodium	104mg	4%
Potassium	992mg	21%
Fiber	6g	24%
Sugar	10g	20%
Vitamin A	433IU	9%
Vitamin C	78mg	87%
Calcium	80mg	8%
Iron	5mg	28%