If you’ve ever browsed social media in the last year, I guarantee you have seen this iconic dish! It’s typically chicken based and features heavy cream, but it’s loved by everyone. If there is one dish you’re going to fall in love with, it’s this vegan Butter Cauliflower!
In recent time we’ve introduced alternative ways to enjoy the traditional version of this dish that pack more veggies and less fat. You can do tofu for cauliflower and sub the heavy cream for coconut milk and without compromising the integrity of the original dish. As someone who doesn’t do a ton of curry, I promise even if you view yourself the same..
there is something about this dish that just draws you in!
Everyone has their on approach to this dish! What I love most about my version is that the sauce is cooked in coconut oil, the cauliflower is marinated as it actually absorbs the flavors, it packs tons of spices to round out the flavor, enough coconut milk that adds a richness to the sauce, cashews to pack on protein, healthy fats and they add body to the sauce, a lil kick because it’s warranted in this dish, and cumin because it just makes a huge difference!
What’s fab about this dish, is that it’s quick, easy, affordable, you can use tofu instead of cauliflower if desired, it has a rich flavor, can be served with rice or whatever you’re craving, it’s packed with fiber, packs protein from the cashews, the texture of the sauce is rich and creamy, it’s perfect no matter what the season, has notes of coconut, and it’s so good, it can turn a cauliflower hater into a lover in seconds! (my husband)
If you’re searching for more ways to love cauliflower, or explore a new cuisine, you have to give this vegan Butter Cauliflower a try! I promise you won’t regret it!
Preheat oven to low broil (425) Place cashews in boiling water, set aside.
Place prepped cauliflower florets in a large bowl. Pour the marinade ingredients over the top. Toss and coat. Allow to marinate for 10-15 minutes. I used the 1/3 cup from the 2 cans, then drained the bowl and added it back to the sauce.
Spread marinated cauliflower out on a baking sheet and bake for 10 minutes. Turn the oven up to high broil and cook for an additional 10 minutes to get a light char on them. Set aside.
Cook jasmine rice according to directions, set aside.
Sauce: In a large pan over medium heat, add the coconut oil and chopped onion. Cook for 8-10 minutes until browned. Stir periodically to prevent burned.
Now add the garlic and ginger, and cook for an additional 2 minutes until lightly browned.
Now add all the spices, the garam sala, cumin, turmeric, yellow curry, red pepper flakes (you can always add less now and more later after tasting), salt, pepper, and cook for an additional 2-3 minutes until fragrant. Now add the tomato paste and coconut milk stirring to combine. Bring to a bowl, then a low simmer. The sauce will thicken. Cook for 5 minutes.
Remove from heat and add to a blender with the soaked cashews. Add back to the pan. Toss in the cooked cauliflower florets. Toss and coat in the sauce and serve over jasmine rice. Garnish with cilantro.