Sharing my vegan twist on a vintage Indian dish with this Indian Coconut Butter Cauliflower.
I’ve swapped the fowl for nutrient packed cauliflower, and changed the heavy cream and butter with wealthy and creamy coconut milk and coconut oil. This coconut butter cauliflower is the excellent healthy, but nonetheless delicious, choice to the usual heavier version. It has a quickly 30 minute cooking time and makes use of pantry staple ingredients. Making this recipe excellent for any evening time of the week.
My favourite factor to do is to practice dinner for others. Creating a recipe that I recognize human being goes to love is such a fulfilling factor for me. It’s considered one of the causes I love cooking so much. When my household was in metropolis over Christmas, I knew that I would ought to make Indian Butter Chicken. Butter Chicken is considered one of my brother Creighton’s favourite dishes. The relaxation of the group loves a sensible Indian dish too.
That being said, there are simply a number of folks within the household who want a vegan/vegetarian diet. Enter this coconut butter cauliflower. It has all of the identical flavors and creamy sauce as vintage butter chicken. However, it omits the fowl and replaces it with cauliflower, and is made vegan by utilizing of creamy coconut milk.
It also occurs to be a lot simpler to practice with in basic terms a 30 minute cooking time. So basically, it’s the excellent recipe for January.
I needed to maintain the dish as unique as possible. So I first “marinated” the cauliflower in a mixture of coconut milk, garlic, and ginger. It’s in basic terms a quickly marinade to assist the cauliflower take up the garlic and ginger flavors. Once the cauliflower has marinated for 10 minutes or so, it’s time to broil. I want to do that to provide the cauliflower a head soar on cooking. it also provides it a sensible little char earlier than being introduced to the coconut butter sauce.
While the cauliflower is “marinating”, I make the coconut butter sauce to maintain the recipe shifting proper along. The key to any sensible Indian butter sauce is all within the spices. I used a mixture of garlic, ginger, garam masala, yellow curry powder, turmeric, and cayenne pepper for a really properly spiced sauce. It’s warming and spicy, but no longer in an overpowering way. If you’re touchy to heat, simply modify the quantity of cayenne pepper in your liking.
My actual mystery to a delicious Indian sauce, regardless of no matter if vegan or not, is coconut milk. I adore utilizing coconut milk in location of cream in any Indian sort sauce I make. I discover it no longer in basic terms to be creamier and healthier, but in addition every one bit as delicious (if no longer extra so) than what you would possibly get at Indian restaurant. The coconut pairs so properly with the Indian sauce seasonings. It’s all of the time my go-to whilst making Indian impressed food.
By the time you've got the sauce together, the cauliflower ought to be able to go. Just slide it proper into the sauce to end cooking.
As you'll be able to possibly guess, my favourite option to serve it really is over steamed rice with a part of my homemade naan (which I’ve been making virtually every one different day as of late). If you’d like anything a bit of extra nutrient dense than white rice, strive utilizing steamed brown rice or quinoa.
I ended up serving this with a bit of mango salsa on upper (just a easy blend of diced mango, jalapeño, lime, and cilantro) and it was really delicious. I would quite suggest in case you're keen on a fruity contact of sweetness, that you recognize I do.
So, what was the family’s verdict?
Let’s simply placed it this way, all of the coconut butter cauliflower was eaten earlier than the fowl model was touched. Trust me, I’m surprised that everyone, even the beef eaters within the family, went for the vegan version. This dish is really liked by all. In fact, a few of my harshest critics stated this was a few of the greatest Indian meals they’ve eaten. Even one household member who has been to India a number of times.
I assume it’s secure to assert the recipe is a TRUE hit. I’m certain I’ll be making it over and over again, especially when you consider that it’s so easy.
If you make this Indian coconut butter cauliflower, be certain to go away a remark and/or supply this recipe a rating! Above all, I love to listen from you guys and all of the time do my greatest to reply to every and each one comment. And of course, in case you do make this recipe, don’t neglect to also tag me on Instagram! Looking by way of the pictures of recipes you all have made is my favorite!
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30 minute indian coconut butter cauliflower
I've swapped the fowl for nutrient packed cauliflower, and changed the heavy cream and butter with wealthy and creamy coconut milk and coconut oil. It's quickly 30 minute cooking time and pantry staple foods make this recipe excellent for any evening time of the week.
1large headcauliflower, cut into florets
2 1/3cupscanned complete fats coconut milk
4clovesgarlic, minced or grated
2inchesfresh ginger, grated
kosher salt and black pepper
2tablespoonsextra virgin olive oil
1/2yellow onion, chopped
2teaspoonsyellow curry powder
1teaspooncayenne pepper ,more or lots less to taste
1can (6 ounce)tomato paste
1/4cupfresh cilantro, roughly chopped
steamed rice and naan, for serving
1. Preheat the broiler to high. Grease a baking sheet with olive oil.
2. In a big bowl, combine the cauliflower, 1/3 cup coconut milk, 2 cloves chopped garlic, 1 tablespoon grated ginger, and a pinch of salt. Let sit 10 minutes to "marinate". Spread the cauliflower in an even layer at the keen baking sheet. Transfer to the oven and broil for 3-4 minutes, till the cauliflower is simply starting to char at the edges.
3. Meanwhile, warmth the olive oil in a big skillet over medium heat. Add the onion and practice dinner 5 minutes or till fragrant. Add the closing garlic and ginger, cooking one other 5 minutes. Stir within the garam masala, curry powder, turmeric, and cayenne, and practice dinner till fragrant, about 1 minute.
4. Add the tomato paste and closing 2 cups coconut milk. Stir to combine, convey the sauce to a boil, practice dinner 5 minutes or till the sauce thickens slightly. Stir in coconut oil. If the sauce appears thick, thin with 1/2 to 1/2 extra coconut milk or water. Add the cauliflower and any juices at the pan and cook, stirring occasionally, till the sauce thickens slightly, about 5 minutes. Remove from the warmth and stir within the cilantro. Season with salt and pepper.
5. Serve the cauliflower and sauce over bowls of rice with recent naan and mango chutney, if desired. Enjoy!