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Category
Mains
Prep Time
30 minutes
Cook Time
30 minutes
Craving Indian food for lunch or dinner? You're in luck! Butter cauliflower is the perfect creamy, spicy, plant-based gravy dish to pair with naan or basmati rice. In this recipe, our BamNut Milk (Everyday) is used to make an extra luscious, creamy, gravy and to add a subtle sweetness that works well in gravy dishes like this.
The secrets to making an amazing Butter Cauliflower
1. The spice mix!!! This is where all the depth of flavour comes from. Using whole spices like cinnamon sticks, cardamom pods, and cloves will help add that extra oomph and authentic flavour to the gravy.
2. The name of the dish is "Butter" cauliflower, so make sure that butter is a main feature of the dish! Our BamNut Milk is 31% less fatty than other milks, so don't feel afraid to add a good amount of butter into the dish!
3. The longer you marinate the cauliflower, the better the flavours will be. At least 15-30 minutes is recommended.
Tips
If you prefer less spice, you can reduce the garam masala. You can also pair this gravy with a simple raita (yogurt side dish).
1 large head of cauliflower, cut into florets
½ cup plain unsweetened plant-based yogurt
½ tsp red chili powder
¼ tsp garam masala
1 tsp salt
2 garlic cloves, minced (optional)
1 inch ginger, minced (optional)
1 cup BamNut Milk (Everyday)
1 tbsp avocado oil or neutral oil
1 inch cinnamon stick
3 green cardamom pods
2 cloves
2 inches ginger, minced
4 garlic cloves, minced
1 green chili, minced
1 red onion, chopped
1 tsp ground coriander
½ tsp turmeric
½ tsp red chili powder
2 medium tomatoes, chopped
Salt, to taste
1-2 tbsp plant-based butter
½-1 tsp garam masala
In a large bowl, coat the cauliflower in yogurt, garlic, ginger, red chili powder, garam masala, and salt. Let it marinate for 15-30 minutes, or until ready to roast.
Preheat the oven to 500 F (or broil). Roast the cauliflower for 5-6 minutes, until charred and tender.
Add 1 tbsp oil to a medium pan over medium heat. Add cinnamon stick, cardamom pods, and cloves. This flavors the oil! After a minute or so, add garlic, ginger, and green chilis. Fry for about 2 minutes. Add onion and cook until it’s translucent and brown.
Add the ground spices: coriander, turmeric, and red chili powder. Gently mix with the onions for a minute or so. Add tomatoes and a large pinch of salt. Cook until tomato juices mostly evaporate and everything is incorporated together. Let it cool a little.
Blend the contents of the pan with BamNut Milk Everyday until it is mostly smooth and creamy!
Add 1-2 tbsp vegan butter (depends on how ~buttery~ you want it) back to the pan. Toss the roasted cauliflower into the pan. Cook for about 5 minutes or until some sides of the cauliflower are slightly golden and crisp.
Pour the gravy onto the cauliflower. If necessary, adjust the thickness of the gravy by adding more BamNut milk or water.
Finish with garam masala and salt to taste! Serve with vegan naan, rice, or a flatbread of your choice.
