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Home By Diet Vegan

Vegan Butter Cauliflower “Chicken”

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By: Diana Posted: 3/17/20 Updated: 5/15/21

This post may contain affiliate links. Please read my disclosure policy.

Rich, fragrant, and healthy vegan butter chicken made with cauliflower. This easy family-friendly meal is so hearty, satisfying, and filling.

This meal is gluten-free, dairy-free, and a healthier version of the traditional butter chicken.

2 bowls of cauliflower butter served over white rice

If you’re looking for a plant-based meal with authentic flavor, then you’ve come to the right place. This vegan cauliflower butter is a family favorite, and loved by vegans and non-vegan in the family.

If you’re a fan of butter chicken and trying to reduce your animal product consumption, or you’re vegan, then you will love this recipe. It’s really close to the authentic butter chicken recipe that we all love but healthier. And it tastes amazing (if not more delicious than the chicken version!).

Serving butter cauliflower over basmati rice in white bowls

Vegan butter chicken Ingredients

  • Cauliflower – many vegan versions use firm tofu for this recipe, but I personally like cauliflower better. Choose a large cauliflower head that is fresh, and white in color.
  • Coconut oil – to saute the ginger and garlic. You can substitute with vegetable oil, or vegan butter instead.
  • Spices – you will need turmeric, smoked paprika, garam masala, cumin, chili powder (optional! only if you like spicy food), and salt.
  • Passata – can be substituted with tomato sauce or a can of plain tomatoes that are blended and sieved.
  • Coconut milk – use full-fat canned coconut milk for a creamy texture.
  • Fresh herbs – for garnish, use fresh chopped parsley, mint, or cilantro.

How to make this recipe

First, prep the cauliflower. Wash it, remove the leaves, and cut into florets as shown below.

To get the cauliflower started, I like to just char it (not fully cook it). Place on a baking sheet, and place under the broiler for 10 minutes at 200c (395f).

Prepping the cauliflower - steps

As the cauliflower is under the broiler. Mince the garlic and ginger. Place a heavy bottom pan on medium heat, melt coconut oil or vegan butter and saute the ginger and garlic until fragrant.

Add the spices, and cook for a minute to release the flavors.

Steps on how to make vegan butter chicken

Add the passata or tomato sauce, followed by the coconut milk. Mix the sauce well, and let it heat through. When it starts bubbling, add the cauliflower and simmer for 10 minutes or until the cauliflower is cooked (but not falling apart).

The sauce will also reduce and become creamy as it simmers.

Vegan butter cauliflower in a le creuset pan

What to serve vegan butter chicken with?

  • Basmati rice – probably the most traditional way and the most delicious.
  • Brown rice – to keep things healthier, make brown rice, and serve it with this vegan cauliflower butter chicken.
  • Coconut rice – if you’re feeling a bit fancy and for an indulgent meal, the coconut rice pairs so well with the cauliflower butter curry.
  • Naan bread – to eat all of the sauce and not miss any drop (yes it’s that good!).
  • And make this mushroom bhaji to serve on the side, it’s SO easy and good!
A close up shot of cauliflower butter served over rice, garnished with chopped parsley

Storing Tips

  • Fridge: Store leftovers in the fridge in an airtight container for up to 5 days. Reheat in the microwave and make sure that you add a splash of water before reheating as otherwise, the sauce might be too thick.
  • Freezer: Freeze in a freezer-safe container for up to 3 months.

More vegan curry recipes

  • Chickpea and potato curry
  • Aubergine and chickpea curry
  • Kidney bean curry
  • Sweet potato curry
  • Vegan coconut curry
  • Creamy coconut korma

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
4.92 from 12 votes
(Click stars to rate!)

Vegan Butter Chicken

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Author: Diana
Print Rate Recipe Text Recipe Email Recipe
This super creamy, and fragrant vegan cauliflower Indian dish is so comforting, healthy and delicious.
6 servings
This super creamy, and fragrant vegan cauliflower Indian dish is so comforting, healthy and delicious.

Ingredients

  • 1 tablespoon coconut oil or substitute extra-virgin olive oil or grapeseed oil or vegan butter
  • 5 cloves garlic minced (about 5 teaspoons)
  • 2 tablespoons gingerroot grated
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • ½ teaspoon chili powder optional
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar optional
  • 1 large cauliflower head cut into florets (about 8 cups)
  • 16 oz 500 grams tomato sauce or passata
  • ¾ can coconut milk full fat (14 ounce can)

For serving

  • prepared basmati or brown rice
  • 2 tablespoons parsley or cilantro

Instructions

  • Spread the cauliflower florets on a baking sheet, and char under the broiler for 10 minutes at 200c (395f). This will help the cauliflower get going.
  • In a heavy bottom pan, melt the coconut oil. Add the minced garlic and grated ginger, and cook until fragrant (about 1 minute). Add all of the spices, sugar, and salt, stir and cook for a minute then add the passata, followed by the coconut milk.
  • Add the cauliflower to the sauce, and simmer until the cauliflower is cooked and sauce reduce a little. This should take around 10 minutes.
  • Serve warm over basmati rice with chopped parsley, mint, or cilantro.

Notes:

  • The Passata sauce can be substituted with tomato sauce, or a can of plain tomatoes that are blended and sieved.
  • This dish is medium spicy, so if you’re feeding children then I recommend that you leave the chili powder out.
  • You can stir in vegan butter in the sauce at the end for a creamier texture. 
  • Garnish with fresh herbs before serving. The recommended herbs for garnish are fresh cilantro, mint leaves, and parsley.
  • Serve with basmati or brown rice, and/or fresh naan.
  • If you store the leftovers in the fridge, the sauce will thicken up. Reheat in the microwave with adding a splash of water and mix. You can store in the fridge for up to 5 days.
  • Freeze in a freezer-safe container for up to 3 months.
  • The sugar is optional but helps to eliminate the acidity of the tomato sauce.

Nutrition Information

Calories: 107kcal, Carbohydrates: 13g, Protein: 4g, Fat: 6g, Saturated Fat: 4g, Sodium: 449mg, Potassium: 680mg, Fiber: 5g, Sugar: 5g, Vitamin A: 430IU, Vitamin C: 78mg, Calcium: 49mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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  1. Sue says

    Posted on 5/23/22 at 23:58

    This looks like a lovely recipe & I would love to try it.
    However, so many recipes that I might like have coconut milk in them but my husband doesn’t like it.
    Do you have any suggestions as to what I could use as a substitute please?

    Reply
    • Diana says

      Posted on 5/24/22 at 12:33

      Soy cream works great!

      Reply
      • Sue says

        Posted on 5/26/22 at 01:36

        Thank you so much! I didn’t know soy cream existed. I’ll give it a go 🙂

        Reply
  2. Kailee @ Foodie Digital says

    Posted on 4/5/22 at 17:11

    5 stars
    This recipe quickly skyrocketed to the top of our favourites list. It is quick to make and so, so delicious. I can’t even count how many times we’ve made it already! Thank you so much for the recipe, Diana!

    Reply
    • Diana says

      Posted on 4/5/22 at 17:25

      Wonderful! I am happy to hear that. Thank you for the awesome review.

      Reply
  3. Jesse says

    Posted on 3/9/22 at 14:09

    4 stars
    Excellent option for a week night vegan dinner.

    Thanks

    Reply
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