Delicious Vegan Indian Butter Cauliflower with Fragrant Coconut Brown Rice: A Plant-Based Twist on a Classic
Prepare your taste buds for an extraordinary culinary journey! If you adore the rich, creamy, and vibrantly spiced flavors of traditional Indian butter chicken, then get ready to fall in love with its incredible plant-based counterpart: Vegan Indian Butter Cauliflower. This dish offers all the comforting depth and aromatic goodness you crave, but in a lighter, wholesome vegetarian package. And to complete this exquisite meal, we’re pairing it with a side of wonderfully fragrant coconut brown rice, adding an extra layer of deliciousness that elevates the entire experience.
This recipe has been a favorite in my kitchen for a while now, and for good reason—it’s absolutely sensational! While most people associate this deeply flavorful, rich sauce primarily with chicken, as in the renowned “butter chicken,” I’m here to challenge that notion. For those who prefer a meat-based dish, there are fantastic options like this Whole30 Slow Cooker Butter Chicken or this delightful Dairy-Free Chicken Tikka Masala. However, for a truly innovative and equally satisfying meal, keep reading!
The Magic of Cauliflower: A Versatile Vegetarian Star
Lately, I’ve been utterly fascinated by the seemingly endless possibilities that cauliflower brings to the table. It’s a remarkably versatile vegetable, capable of transforming into everything from mock mashed potatoes (though I’ll always keep my love for real mashed potatoes!) to crispy roasted buffalo bites. While I love the idea of roasted buffalo cauliflower, at the moment, I was yearning for something different – something with the warmth and complexity of Indian spices.
It was this inspiration that led to the creation of this “butter cauliflower” dish. And let me assure you, the result is nothing short of extraordinary. The cauliflower florets soak up the rich, aromatic sauce, delivering a delightful texture and an explosion of flavors with every bite. It’s a testament to how humble vegetables can be transformed into something truly spectacular.
Rich, Creamy, and Wholly Plant-Based: The Flavor Profile
One of the most remarkable aspects of this vegan butter cauliflower is its incredible flavor profile. Despite being entirely plant-based, it sacrifices nothing in terms of richness or indulgence. It’s wonderfully buttery, intensely flavorful, thick, and exquisitely creamy, truly embodying everything you love about its traditional counterpart. Many who try it are genuinely surprised that it’s vegan, proving that plant-based eating can be incredibly satisfying and luxurious. The same delightful experience can be found in other vegan Indian staples, such as these delicious samosas.
If you’re a fan of butter chicken but are seeking a lighter, healthier, or simply plant-forward alternative, this recipe is an absolute must-try. It provides all the comfort and deliciousness without the meat, making it perfect for Meatless Mondays or for anyone looking to incorporate more vegetables into their diet. And for those who enjoy authentic chicken dishes, this Chicken Vindaloo is another fantastic Indian culinary experience worth exploring!
The Perfect Companion: Fragrant Coconut Brown Rice
To complement the robust flavors of the butter cauliflower, I’ve included a recipe for brown coconut rice. This side dish is far from an afterthought; it’s a delightful accompaniment that enhances the entire meal. The subtle sweetness and tropical notes of coconut milk infused into the wholesome brown rice create a balance that’s simply irresistible. The combination of the creamy curry and the aromatic rice is truly a match made in culinary heaven.
My fondest memory of coconut rice dates back to a visit with my Filipino best friend, whose mother prepared the most amazing array of dishes. I wish I could recall every single dish I tasted then, as it was a truly unforgettable experience. While the coconut brown rice in this recipe may not transport me back to that exact nostalgic moment—it’s hard to compete with cherished memories!—it certainly stands on its own as an exceptionally delicious and versatile dish. This recipe pays homage to those beautiful flavors while offering a healthy and hearty option that can be enjoyed any day of the week.
Indeed, this brown coconut rice is incredibly delicious and incredibly versatile. I often prepare a large batch the day before, finding myself enjoying a bowl of it plain as soon as it’s ready. Its delicate flavor profile means it pairs beautifully with an array of dishes, not just curries. Think of it as a perfect accompaniment to grilled fish, stir-fries, or even as a base for a vibrant Buddha bowl. I have a feeling a major curry phase is coming my way, and this rice will definitely be a staple!
The Art of Indian Spices and Visual Appeal
Just look at that magnificent color! The vibrant hue of the sauce is a testament to the beautiful blend of fresh tomatoes and a thoughtful medley of Indian spices. Turmeric lends its golden glow, chili powder adds warmth, and coriander and cumin contribute earthy notes, all harmonizing to create a visually stunning and incredibly aromatic dish. It’s truly a feast for the eyes before it even reaches your palate. The careful combination of these ingredients not only builds a complex flavor profile but also creates an appetizing visual that promises a delightful meal.
Crafting this Vegan Indian Butter Cauliflower allows you to explore the depth of plant-based cooking without compromising on the rich, indulgent experience that Indian cuisine is celebrated for. Whether you’re a seasoned vegan, looking to reduce your meat consumption, or simply eager to try something new and exciting, this recipe is designed to impress. The robust sauce, the tender cauliflower, and the aromatic coconut brown rice come together for a meal that is both comforting and exhilarating.
Enjoy every spoonful of this hearty and flavorful Indian-inspired dish!
Coconut Brown Rice
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
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In a medium saucepan heat the coconut oil.
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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.
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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 “Butter” Cauliflower
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
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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.
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Preheat oven to 425 degrees.
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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.
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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.
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Once the cauliflower is done, remove from the oven and stir into the sauce. Stir well and serve hot over rice.