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Rachel White

Vegan Friendly Butter Cauliflower

A rich, creamy vegan butter cauliflower that delivers bold flavor without dairy. Roasted cauliflower meets a velvety spiced tomato sauce for a comforting, satisfying dish.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Main
Cuisine: Indian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower
  • 1 head cauliflower florets
  • 2 tbsp olive oil
  • 1 tsp salt
Sauce
  • 1 cup tomato puree
  • 1/2 cup coconut milk
  • 2 cloves garlic minced
  • 1 tsp garam masala
  • 1 tsp paprika

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Saucepan
  • Blender

Method
 

  1. Preheat oven and toss cauliflower with oil and salt until evenly coated.
  2. Roast until edges turn golden and slightly crisp while centers stay tender.
  3. Simmer tomato puree, spices, and garlic until fragrant and slightly thickened.
  4. Blend sauce until smooth, then stir in coconut milk for creamy texture.
  5. Combine roasted cauliflower with sauce, coating each piece thoroughly before serving.

Notes

Roast longer for crispier texture or less for softer bites. Freeze sauce separately for best results. Handle gently when mixing to keep florets intact. Add chili for heat or maple for sweetness. Store refrigerated up to three days.