• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
One-Pan ‘Nduja Aubergine + Chickpeas
Maple Roasted Carrot Hummus
Creamy Miso + Coconut Butter Beans
One-Pot Pasta + Bean Broth
Salad Leaf Pesto Pasta
One Pot Lentil + Coconut Curry Soup
Cumin-Spiced Cherry Tomatoes + Chickpeas
Butter Cauliflower
Gochujang Tofu Ramen
Pan con Tomate
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Dinners

Butter Cauliflower

by Ben, So Vegan August 22, 2023September 19, 2023
August 22, 2023September 19, 2023
Vegan Butter Cauliflower Curry Recipe

Inspired by the very popular Indian dish butter chicken, or ‘murgh makhani’ as it’s traditionally known, our version uses delicious cauliflower florets and a creamy protein-packed sauce made with silken tofu.

Notes:

  • To make things a little easier, you can prepare the cauliflower a lot further in advance and leave it to marinate in the fridge overnight or throughout the day.
  • If you don’t want to use vegan butter, you can use coconut oil instead, which is generally a healthier alternative.
  • Minced garlic and ginger is sold in a jar and you’ll find it in most large supermarkets or south Asian stores. It’s a useful ingredient which makes the preparation a lot easier, but you can substitute 1 tablespoon for 1/2 a thumb of fresh ginger and 2 garlic cloves (both finely chopped) if you prefer.
  • You can store the curry in an air-tight container in the fridge for 2-3 days or freeze for up to 3 months.

Vegan Butter Cauliflower Curry Recipe

Butter Cauliflower

Serves: 4 people Prep Time: 15 mins + marinating Cooking Time: 30 mins 30 mins
Nutrition facts: 200 calories 20 grams fat

Ingredients

For the cauliflower:

  • 150g (5.3oz) vegan yoghurt, we use oat
  • 1 tbsp minced ginger + garlic, see notes
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 1 lemon, juice only
  • salt
  • 1 medium cauliflower

For the sauce:

  • vegan butter, see notes
  • 1 onion, peeled + chopped
  • 1 tbsp minced ginger + garlic
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1 tsp ground coriander
  • 1 x 400g (14.1oz) tin of chopped tomatoes
  • 300g (10.6oz) silken tofu
  • 2 tbsp tomato purée
  • 1/2 tsp chilli powder
  • 1 tsp fenugreek leaves
  • 1 large handful of fresh coriander, chopped

To serve (optional): rice or vegan naan

Method

  1. Combine the yoghurt, minced ginger and garlic, garam masala, turmeric, lemon juice and a big pinch of salt in a mixing bowl, then set aside.
  2. Trim the leaves off the cauliflower and slice off the stalk (you can save these for a soup). Slice the cauliflower head into bite-sized florets, then add them to the mixing bowl with the yoghurt mixture and stir to combine. Cover, then leave to marinate in the fridge for 30 minutes or overnight.
  3. Preheat the oven to 180°C fan / 400°F and line a large baking tray with baking paper. Add the cauliflower to the tray, then roast for 20 minutes or until tender.
  4. Meanwhile, for the sauce, add a knob of butter to a frying pan on a medium heat. As soon as it has melted, add the onion and fry for 10 minutes or until brown. Next add the minced ginger and garlic, cumin, garam masala, turmeric and ground coriander. Cook for a minute, then remove the pan from the heat.
  5. Spoon the fried onion and spices into a blender, then add the tinned chopped tomatoes, silken tofu, tomato purée, chilli powder and a generous pinch of salt. Blend until smooth and pour the sauce back into the same frying pan you used earlier. Then fill half of the empty tin of tomatoes with water and swirl it around to collect any leftover tomato juices, before pouring the water into the pan and stirring to combine.
  6. Bring the sauce to a simmer, then lower the heat, cover and cook for 15 minutes or so, stirring occassionally. You’ll know the sauce is ready when the natural sweetness in the tomatoes takes over and the sauce doesn’t taste bitter.
  7. If serving with rice, start cooking the rice now, then leave to one side with the lid on.
  8. When the sauce is ready, add a small dollop of butter (this is optional), then crumble the fenugreek leaves between your hands and throw them into the sauce. Stir, then add the cauliflower and give the sauce one final stir before topping with the fresh coriander and serving with rice or naan. See notes for storing suggestions.
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!

Trending this week
1 Comment
0
FacebookTwitterGoogle +Pinterest
Previous post
Gochujang Tofu Ramen
Next post
Cumin-Spiced Cherry Tomatoes + Chickpeas

You may also like

One-Pan ‘Nduja Aubergine + Chickpeas

September 29, 2023

Creamy Miso + Coconut Butter Beans

September 22, 2023

One-Pot Pasta + Bean Broth

September 19, 2023

Salad Leaf Pesto Pasta

September 5, 2023

One Pot Lentil + Coconut Curry Soup

August 31, 2023

Cumin-Spiced Cherry Tomatoes + Chickpeas

August 29, 2023

Gochujang Tofu Ramen

August 9, 2023

Pasta Romesco

August 2, 2023

Beetroot Burger

July 4, 2023

Cauliflower Tikka Wraps

May 29, 2023

1 Comment

Ana August 29, 2023 - 12:53 pm

Thank you!! My Indian husband was really impressed. Now to test it on my Indian mother in law!

Reply

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    Creamy Miso + Coconut Butter Beans

    September 22, 2023
  • 2

    One Pot Lentil + Coconut Curry Soup

    August 31, 2023
  • 3

    One Pot Mushroom Stroganoff

    January 17, 2019
  • 4

    How To Make A Classic Falafel Wrap

    August 28, 2019
  • 5

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2023 SO VEGAN - Terms - Contact