Servings
Font
Back
Vegan Butter Cauliflower
4.7 from 36 votes

Vegan Butter Cauliflower

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.

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

Ingredients

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 cashews soaked
  • 300 ml water
  • salt to taste
  • black pepper to taste

Instructions

Bake the cauliflower
    Cup of Yum
  1. 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.
  2. Bake for about 25 minutes at 200C / 400F. Flip the cauliflower halfway to ensure that it cooks perfectly on both sides.
Prepare the sauce
  1. Heat the vegan butter and vegetable oil in a non-stick pan or pot to medium temperature.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 312

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.