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Indian Butter Cauliflower


For 4 servings

  • 1 large head cauliflower (or 2 small), cut into florets

  • 2 cans coconut milk 

  • 4 cloves garlic, minced or grated

  • 2 large thumb sizes of fresh ginger, grated

  • 1 yellow onion, chopped

  • 1tbsp garam masala 

  • 2 tsp yellow curry powder 

  • 1/2 tsp turmeric

  • 1 tsp cayenne pepper 

  • 3 tbsp tomato paste 

  • 1 tbsp coconut oil 

Optional Toppings:

  • Coriander, mango chutney and dairy free yoghurt + steamed rice for serving


  1. Preheat oven to 200 degrees (C). Line a baking tray with baking paper. 

  2. In a large bowl, combine the cauliflower, 1/3 cup coconut milk, 2 cloves chopped garlic, 1 tbsp grated ginger, and a pinch of salt. Let sit 10 minutes to "marinate".

  3. Spread the cauliflower layer on the baking sheet. Transfer to the oven and roast for 15 mins (until the cauliflower is beginning to char on the edges). 

  4. Meanwhile, heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook 5 mins. Add the remaining garlic and ginger, cooking another 5 mins. Stir in the spices and cook until fragrant, about 1 minute.

  5. Add the tomato paste and remaining coconut milk. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Stir in coconut oil.

  6. Add the cauliflower and any juices on the tray and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.

  7. Serve the cauliflower and sauce over bowls of rice with fresh naan and mango chutney, if desired.

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