Vegan Indian “Butter” Cauliflower with Coconut Brown Rice

by Heidi @ Food Doodles on April 11, 2013

Vegan Indian Butter Cauliflower with Coconut Brown Rice

I’ve been holding onto this one for almost a week now, but you have to trust me, this is goooood!  I’m pretty sure this kind of sauce is only supposed to be on chicken… You know “butter chicken” right?  But I’ve been seeing so many awesome uses for cauliflower lately and I already love cauliflower as mock mashed potatoes(but don’t take my real mashed potatoes away either!).  I haven’t tried, but love the idea of roasted buffalo cauliflower, but I wasn’t in the mood for that at this particular moment.  Somehow all that translated into butter cauliflower in my head.  And let me tell you, it is amazing!

Vegan Indian Butter Cauliflower with Coconut Brown Rice

Let me just start by saying this doesn’t taste vegan.  It’s still buttery and rich and thick and creamy and just plain lovely.  If you like butter chicken and want a lighter alternative you need to try this.

Vegan Indian Butter Cauliflower with Coconut Brown Rice

I served this with some brown coconut rice as well so I included the rice recipe.  I have to say though, the first time I ever had coconut rice was when I stayed with my Filipino best friend and her mother made some amazing food.  I seriously wish I could remember all the awesome different foods I got to try.  I’m kind of sad to admit that this coconut rice isn’t quite as good as the rice I had then.  Although, it was so long ago that I can’t remember if the rice was that incredible or if it was just a great memory of the time I spent visiting Vegan Indian Butter Cauliflower with Coconut Brown Rice

Vegan Indian Butter Cauliflower with Coconut Brown Rice

But anyways, the rice is delicious.  I actually made the rice the day before and ate a bowl of it just by itself when it was ready.  Yum!  And the options are endless, you could serve this with so many dishes, it doesn’t have to be reserved just for currys.  I feel like I must warn you I go through food phases and I think I feel a curry phase coming up.  I can’t get enough of it Vegan Indian Butter Cauliflower with Coconut Brown Rice

Vegan Indian Butter Cauliflower with Coconut Brown Rice

Look at that color!  The tomato base for the sauce + those awesomely colorful spices = beautiful!  I love it!

Vegan Indian Butter Cauliflower with Coconut Brown Rice

Enjoy!

Vegan Indian Butter Cauliflower with Coconut Brown Rice

Vegan Indian Butter Cauliflower with Coconut Brown Rice

Coconut Brown Rice
 
Prep time
Cook time
Total time
 
Author:
Yield: 4-6 servings
Ingredients
  • 1 tbsp coconut oil
  • 1½ C long grain brown rice(jasmine rice is preferable but any kind works)
  • 3 tbsp flaked coconut
  • 1 can full fat coconut milk(or just over 1½ C)
  • 1½ C water
  • 1 tsp honey or alternative
  • 1 tsp sea salt
Instructions
  1. In a medium saucepan heat the coconut oil.
  2. Add the brown rice and stir while cooking over medium heat for 1-2 minutes until the rice begins to toast. Add the flaked coconut.
  3. Stir in the coconut milk, water, honey and salt. Bring to a boil, stir, cover and turn down to a simmer. Simmer rice for 50 minutes then turn off the heat and let the rice sit for 5 minutes before serving.

 

Vegan Indian Butter Cauliflower with Coconut Brown Rice

 

 

Vegan “Butter” Cauliflower
 
Prep time
Cook time
Total time
 
Author:
Yield: 4 servings
Ingredients
  • For the cauliflower:
  • 3-4 C cauliflower, 1 small head
  • 1 tbsp oil
  • 1 – 1½ tbsp tandoori seasoning
  • juice of half a lemon, about 2 tbsp
  • ½ tsp salt
    For the sauce:
  • 2 tbsp oil
  • 1 large onion, diced
  • 4 large cloves of garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp chilli powder
  • 1 tsp turmeric
  • 1 tsp coriander
  • ¾ tsp cumin
  • ½ tsp cinnamon
  • 1 quart (or a 32 oz can) jar tomatoes, pureed
  • 1 tbsp raw sugar
  • 1 can full fat coconut milk
  • ¼ tsp salt + more to taste
Instructions
  1. In a large skillet heat the oil over medium low heat. When hot add the onion and saute until completely softened and some pieces are starting to caramelize and turn dark, 10-15 minutes. Add the garlic and ginger and stir. Add the chilli powder, turmeric, coriander, cumin and cinnamon and stir again. Pour in the tomatoes and stir well. Bring up to a boil and then turn down and simmer while preparing the cauliflower.
  2. Preheat oven to 425 degrees.
  3. To prepare the cauliflower chop into bite sized pieces and lay out on a baking sheet. Drizzle with oil, sprinkle with tandoori seasoning, fresh lemon juice and salt. Toss well to combine. When the oven is hot, place cauliflower in the oven and roast until the edges of the cauliflower are beginning to caramelize and turn dark but the cauliflower is still firm, about 15 minutes.
  4. Meanwhile, stir the sauce occasionally until it thickens, about 20 minutes. Add 1 tbsp of sugar, ¼ tsp of salt and the can of full fat coconut milk(*see note). Stir well.
  5. Once the cauliflower is done, remove from the oven and stir into the sauce. Stir well and serve hot over rice.
Notes
*if you prefer a thicker sauce, do not shake your can of coconut milk before opening, Open the can, and spoon the thicker coconut “cream” off the top reserving the thin clear liquid at the bottom for another purpose.

 

Vegan Indian Butter Cauliflower with Coconut Brown Rice

Vegan Indian Butter Cauliflower with Coconut Brown Rice

Vegan Indian Butter Cauliflower with Coconut Brown Rice

 

 

{ 24 comments… read them below or add one }

1 kristin April 11, 2013 at 9:30 pm

This looks so great! Looking forward to making this one! And I look forward to more curry inspired dishes! I gave this post some love on fb, even before making it! ; )

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2 Crystal April 11, 2013 at 10:36 pm

Ooohhh man! What an amazing idea this is! I love butter chicken and I think cauliflower is a great stand in with those flavors. I am dying to try this. Thanks for sharing! : )
Crystal recently posted..Cumin-Scented Basmati Rice Pilaf

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3 Julie April 12, 2013 at 8:13 am

Oh. Em. Gee. This looks and sounds amazing! I often make curries and serve them over plain old brown rice (which I loooove, even plain), but coconut rice??? Wow.
Julie recently posted..Pasta with lemony parsnip pesto (vegan/gf)

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4 Heather April 12, 2013 at 1:38 pm

Oh man I can’t believe you have been holding out on us- this looks incredible, I am a sucker for anything Indian inspired!
Heather recently posted..diy kitchen series: homemade vanilla extract

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5 Kiersten @ Oh My Veggies April 13, 2013 at 4:00 pm

I pinned this before I even scrolled down to the recipe because I immediately knew from the name and the photo that I would love it. And I do! :D I’m going to have to make this one soon!
Kiersten @ Oh My Veggies recently posted..What I Ate This Week | Raw Food & Juice Cleanse (Part One!)

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6 Anna {Herbivore Triathlete} April 13, 2013 at 7:09 pm

Oh my. Butter Chicken was my favorite Indian dish in my pre-vegan days. I am so happy that you have created a vegan version. I can’t wait to make it!
Anna {Herbivore Triathlete} recently posted..Saturday Morning Fitness Motivation

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7 everydayathena April 13, 2013 at 10:35 pm

Sounds great…but it’s not vegan when you use honey.

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8 Kim April 14, 2013 at 6:24 am

Sounds yummy. Will take some work, though. BTW, what is the fat content per serving?

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9 Kattis October 5, 2013 at 1:12 pm

Just so you know cocnut oil is incredible for you !! Honestly read the coconut oil miracle … = D or google info about it. Have no fear of coconut oil.

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10 Jerry April 15, 2013 at 3:48 am

Oh Wow. Never thought of making coconut Brown rice.. And I’m sure you’ve heard this before but your photos are scrumptious. Can’t wait to eat some awesome Indian food! Thanks for sharing.
Jerry recently posted..Pure Green Coffee Bean Extract Reviews

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11 Richa April 22, 2013 at 1:58 pm

Woza. This sounds like a perfect anyday meal.. love the color of the sauce. :)
Richa recently posted..Broccoli Dal. Mung Bean and Lentil Stew with Broccoli and Mini Peppers. Vegan Glutenfree Recipe

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12 Holiday Baker Man April 23, 2013 at 8:21 am

Thanks for using brown rice!
Holiday Baker Man recently posted..Cherry-Streusel Coffee Cake – Secretary’s Day 2013

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13 Annie @ Natural Sweet Recipes May 10, 2013 at 11:24 am

Wow, this looks so good! I am transitioning to a vegan diet right ow and am finding it hard to come up with meal plans that my meat loving husband likes. I will definitely be trying this! Thank you!
Annie @ Natural Sweet Recipes recently posted..Orange Quinoa Mint Salad

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14 Alicia May 30, 2013 at 1:49 am

I have made a chickpea and potato butter recipe from a vegetarian cookbook before but cauliflower is one of my favorite veges so I can’t wait to try this.

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15 TiffanyAzure@CremedelaCrumb June 3, 2013 at 9:16 pm

Heidi this looks delish! I love indian and this is going to have to make an appearance in my kitchen very soon
TiffanyAzure@CremedelaCrumb recently posted..Tex Mex Quinoa Bowl

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16 Sindy June 10, 2013 at 7:15 pm

I have not made the Butter Cauliflower (yet) because I already had my heart set on a peanut curry. But the Coconut Rice was DELICIOUS and super easy!

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17 Hannah June 15, 2013 at 5:27 pm

OMG! this is better than going to an indian buffet. AMAZING!!!! I will be making this weekly! Better yet it is cheap!

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18 Starr July 15, 2013 at 3:17 pm

I made this yesterday and the cauliflower sauce was absolutely delicious. OMG…I will be making this again and again and again. I didn’t make the rice, but that will be next.

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19 Lisa August 1, 2013 at 4:57 am

OH…EM….GEE! I just started cooking for a family who wants more Indian food and I will use this recipe for sure! It looks absolutely stunning :)

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20 lb October 10, 2013 at 1:20 pm

Looks yummy but Coconut Milk has VERY high fat content

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21 Heidi @ Food Doodles October 18, 2013 at 4:42 pm

It does, and that’s what makes this taste delicious! You can always use a lower fat coconut milk if you’d prefer that though, but I don’t think it will be as good :)

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22 Mandy October 18, 2013 at 10:57 pm

Amazing recipe. Both my son and husband absolutely loved it. Taste so much like butter chicken. Thank you so much for sharing the recipe. It is now one of my number one recipes.

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23 Rebekah November 3, 2013 at 9:11 am

Looks amazing! I have a question- did you use an immersion blender for the sauce or leave it chunky? It looks pretty smooth in the pictures.

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24 Caitlin November 14, 2013 at 6:25 pm

Just made this tonight and holy cow it is a knockout!! Seriously, my fiancé and I were blown away by how amazing this is. We love chicken makhani and this is just as good as what we get in a restaurant!!

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