This Cauliflower Butter Masala is the best Indian dish I have ever made. FULL STOP!
I can’t begin to explain to you all how excited I am to share this recipe. Inspired by a traditional Butter Chicken, this Butter Cauliflower Masala is going to blow your MIND!
Not only is the sauce just as creamy and smooth as the OG, but it’s tangy and flavorful – made even more wholesome and delicious with the addition of lightly roasted cauliflower.
It’s difficult to get the “butter” portion of the “butter chicken” down, but luckily, my friends at Montys came in clutch. Their Plant-Based Butter is literally the best I’ve ever had. Not only is the texture and taste on point, but it sizzles and bubbles just like butter. My favorite part, though, of this vegan Montys butter is the minimal ingredients. These are the only (FOUR) ingredients in the vegan butter: Organic cashews, filtered water, organic scallion, sea salt, cultures. Are you kidding? Sign me up (P.S. I have a code for you guys if you want to try Montys, so keep reading)! I’m also obsessed with their plant-based cream cheese which I eat on the daily.
Back to this Butter Cauliflower Masala. To get that creamy sauce, we use our Montys butter, paired with some onions, garlic, ginger, tomato paste, tomatoes, and coconut milk. In the spice department, I like to use garam masala, cumin, turmeric, and cayenne here. Don’t forget your kosher salt!
By cooking each element of the sauce down until the flavors really infuse and incorporate, we get a heavenly sauce that serves as the perfect home for some cauliflower!
I like to roast the cauliflower in some extra-virgin olive oil with turmeric and salt. I only keep it in the oven for about 15 minutes – we still want the cauliflower to have a bit of a bite to it, because we’ll be cooking it in with the curry.
To get the sauce to that creamy consistency, I like to use an immersion blender. You’re also welcome to transfer the sauce to your high-speed blender if that’s more accessible to you.
Once you cook the cauliflower in with the curry until it’s nice and tender, I like to finish with some chopped cilantro. It adds a zesty finish – I love herbs with basically anything.
This is one of my new favorite weeknight staples – I know I’ll be eating this on the regular. Serve with some rice and/or naan and enjoy!!
If you’d like to try Montys Plant-Based Butter or even their amazing cream cheeses, check out this link here and enter code DADAEATS10OFF. Enjoy!
Butter Cauliflower Masala (Vegan & Gluten-Free)
- 1 head cauliflower cut into florets
- 1 1/2 tbsp extra-virgin olive oil
- 1/2 tsp turmeric
- Kosher salt
- 1 13.5 oz can full-fat coconut milk
- 3 tbsp Montys Plant-Based Butter
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 1- inch piece ginger grated
- 3 tbsp tomato paste
- 1/2 cup canned crushed tomatoes
- 1/2 tsp garam masala
- 1 tsp ground cumin
- 1/4 tsp turmeric
- 1/2 tsp cayenne
- Kosher salt
Starting with the cauliflower: Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Add the cauliflower florets to a large bowl.
In a small bowl, whisk together the extra-virgin olive oil, turmeric, and kosher salt until fully incorporated.
Drizzle the turmeric and olive oil mixture over the cauliflower florets in the bowl, and toss until the oil coats all of the florets.
Transfer the cauliflower to the baking sheet, and bake at 400 degrees for 15 minutes, tossing halfway through baking. You want the cauliflower to still have a bite in it, as we will be cooking it with the masala.
Remove the cauliflower from the oven and set aside.
Now for the masala: Heat a large skillet over medium heat. Add the Montys Plant-Based Butter, and swirl it in the pan until it melts and small, gorgeous bubbles start to form.
Add the diced yellow onion and cook in the melted butter for about 3-5 minutes or until the onion becomes translucent, tender, and lightly brown.
When the onion is tender and translucent, add the minced garlic and grated ginger and cook with the onions.
When the ginger and garlic have cooked in with the onions after a few minutes, it’s time for the masala! Add the garam masala, cumin, turmeric, cayenne, and kosher salt. Cook the spices with the onions for about 2 minutes.
Now add the tomato paste. Brown the tomato paste with the onions for a few minutes.
Now, add the canned, crushed tomatoes. Cook with the onions and tomato paste until the tomatoes darken and color and begin to reduce, about 5-7 minutes. You don’t want any of that “raw” tomato smell!
It’s time for the coconut milk! Add it in and cook with the tomatoes for about 5-10 minutes. Season to taste with salt.
Use an immersion blender and blend the curry to achieve a creamy, smooth consistency.
Finally, add the cauliflower. Simmer and cook the cauliflower in the curry until it becomes tender.
Garnish with cilantro and serve with naan and/or rice.
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