Indian Coconut Butter Cauliflower

Indian Coconut Butter Cauliflower

This dish is for all of those who are still in, what it may seem like, the the throes of winter. We got a big enough snow storm Monday to cancel school. And it has been spitting snow off and on for a few days this week. I know out west is getting hit hard. I feel you people! I find the snow to be beautiful, and I really don’t mind it a whole lot, but I am definitely ready to retire my sweaters for the season. And maybe move on to iced coffee. But hey, I chose to live in Maine, so I really can’t complain. As the saying goes, “Don’t like the weather? Wait a minute.”

Indian Coconut Butter Cauliflower

So, this recipe has a healthier twist compared to your classic butter chicken. Yes, this is meat free. Cauliflower has been swapped for the chicken, and coconut milk for the butter. But the flavor hasn’t been diminished with all the swaps. It’s creamy as ever and you’ll barely even notice that you’re eating cauliflower instead of chicken. This is a meal you’ll walk away from incredibly satisfied. I chose to serve this over white rice with flatbread on the side. Brown rice or barely would also be an excellent choice.

Indian Coconut Butter Cauliflower

Indian Coconut Butter Cauliflower

Yield: 4-6 servings

  • 1 large head cauliflower, cut into florets

  • 2 1/3 cups canned full fat coconut milk

  • 4 cloves garlic, minced

  • 2 inches fresh ginger, finely grated

  • salt and pepper

  • 2 Tablespoons olive oil

  • 1 small yellow onion, chopped

  • 2 teaspoons yellow curry powder

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon cayenne pepper

  • 1 can (6 ounces) tomato paste

  • 2 Tablespoons coconut oil

  • 1/4 cup fresh cilantro or parsley, roughly chopped

  • cooked rice and naan for serving


Preheat the broiler to high. Line a baking sheet with parchment or tinfoil and set aside.

In a large bowl, combine the cauliflower, 1/3 cup coconut milk, 2 cloves chopped garlic, 1 tablespoon grated ginger, and a pinch of salt. Let sit 10 minutes to marinate. Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes, or until the cauliflower is just beginning to brown on the edges.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring often, until softened. Add the remaining garlic and ginger, cooking another 5 minutes. Stir in the curry powder, turmeric, and cayenne, and cook until fragrant, about 1 minute.

Stir in the tomato paste and remaining 2 cups coconut milk. Bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Stir in coconut oil. Mix in the cooked cauliflower 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.

Spoon the cauliflower and sauce over bowls of rice with fresh naan.

Source: Adapted from Half Baked Harvest