Vegan Indian “Butter” Cauliflower with Coconut Brown Rice

A vegetarian Indian butter cauliflower instead of butter chicken!  If you love the flavors of butter chicken, you’ll love this lighter vegetarian version, with delicious 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? If you prefer a recipe using actual chicken, this whole30 slow cooker butter chicken looks wonderful!

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!

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.

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 🙂

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 🙂

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

Enjoy!

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Coconut Brown Rice

Prep Time

5 mins

Cook Time

50 mins

Total Time

55 mins

 

Servings: 4 -6 servings

Author: Heidi @ Food Doodles

Ingredients

• 1 tbsp coconut oil
• 1 1/2 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 1 1/2 C
• 1 1/2 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.

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Vegan "Butter" Cauliflower

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Servings: 4 servings

Author: Heidi @ Food Doodles

Ingredients

For the cauliflower:

• 3-4 cup cauliflower 1 small head
• 1 tablespoon oil
• 1 - 1 1/2 tablespoons tandoori seasoning
• juice of half a lemon about 2 tbsp
• 1/2 teaspoon salt

For the sauce:

• 2 tablespoons oil
• 1 large onion diced
• 4 large cloves of garlic minced
• 1 tablespoon fresh ginger grated
• 2 teaspoons chilli powder
• 1 teaspoon turmeric
• 1 teaspoon coriander
• 3/4 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1 quart or a 32 oz can jar tomatoes, pureed
• 1 tablespoon raw sugar
• 1 can full fat coconut milk
• 1/4 teaspoon 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, 1/4 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.

Recipe 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.