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cast iron pan of indian coconut butter cauliflower

Indian Coconut Butter Cauliflower

Indian Coconut Butter Cauliflower is delicious, combining vegetables with a variety of spices like red curry powder and garam masala to create a delicious vegan dinner.
Course Main Course
Cuisine Indian
Keyword Indian Coconut Butter Cauliflower
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 382kcal
Author Catalina Castravet


  • 1 head cauliflower cut into florets
  • 2 1/2 cups canned coconut milk full fat
  • 4 cloves garlic minced
  • 2 tablespoons fresh ginger grated
  • Kosher salt and black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 1/2 yellow onion diced
  • 2 tablespoon garam masala
  • 2 teaspoons red curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper or to taste
  • 6 oz can tomato paste
  • 2 tablespoons coconut oil
  • 1/4 cup fresh cilantro chopped

Serve with:

  • Rice
  • Naan


  • Preheat the broiler to high.
  • Grease a large rimmed baking sheet with olive oil.
  • In a large bowl, combine the cauliflower florets, 1/2 cup coconut milk, 2 cloves of minced garlic, 1 tablespoon grated ginger, and a bit of salt.
  • Stir to combine and let marinate for 10 minutes to 30 minutes.
  • Spread the florets in an even layer on the prepared baking sheet and broil for 3-4 minutes, until the edges of the florets just start to char.
  • In the meantime, place a large cast-iron skillet over medium heat and add the olive oil. Add the onion and cook for 4-5 minutes.
  • Add the remaining garlic and ginger, and cook stirring for another 4-5 minutes.
  • Stir in the garam masala, curry powder, turmeric, cayenne, lime zest, and lime juice, and cook for about 1 minute.
  • Next, add the tomato paste and the remaining 2 cups of coconut milk. Stir to combine, and bring the sauce to a boil, cook for 5-7 minutes, until it starts to thicken. Stir in coconut oil.
  • If the sauce is too thick, add more coconut milk a little at a time.
  • Add the cauliflower florets to the pan, including the juices from the baking sheet. Toss gently to combine and cook, stirring until the sauce thickens about 5 minutes. Taste and adjust for salt and pepper.
  • Remove from the heat and sprinkle with cilantro.
  • Serve over rice with fresh warm garlic naan on the side.


Calories: 382kcal | Carbohydrates: 18g | Protein: 6g | Fat: 35g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 269mg | Potassium: 881mg | Fiber: 7g | Sugar: 9g | Vitamin A: 553IU | Vitamin C: 56mg | Calcium: 54mg | Iron: 3mg