This vegan butter cauliflower recipe starts by marinating cauliflower in rich Indian spices and coconut milk, then pan-chars it before simmering in a creamy butter sauce. Better than takeout? I think so!
This butter cauliflower is one of those recipes that ended up being even better than I imagined. Now, it isn’t an authentic Indian butter cauliflower, but the flavours are absolutely swoon-worthy.
That’s thanks to a little extra step—instead of just throwing the cauliflower in the pan, I marinate it first, like I do with the tofu in my tofu butter chicken recipe. The coconut milk helps the seasonings soak into the cauliflower and it makes a phenomenal difference!
Why You’ll Love This Butter Cauliflower Recipe
- Aromatic and flavourful. The spices and coconut milk infuse into the cauliflower, giving it layers of flavour, then charring it adds even more. Simmering it in the rich Indian-spiced sauce really takes it over the top!
- An easy vegan version. No faux meat here! Cauliflower makes a simple (and budget-friendly) swap for chicken.
- Perfect for meal prep. Not only does butter cauliflower reheat well, it tastes even better after a day in the fridge! The flavours really have a chance to meld, making it extra delicious.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Marinated Cauliflower:
- Spices – Garam masala, ground ginger, Indian chili powder, and curry powder .
- Cauliflower – Break or cut it into florets.
- Coconut milk – You’ll use 2 tablespoons for the marinade, but then the rest goes into the sauce.
- Coconut oil
For the Vegan Butter Sauce:
- Coconut oil
- Onion – A yellow onion is perfect.
- Spices – Garam masala, Indian chili powder, ground black pepper, and curry powder, along with sea salt
- Coconut milk
- Tomato paste – This adds tomato flavour and some umami.
- Lime juice – A bright finishing touch.
How to Make Butter Cauliflower
- Marinate the cauliflower . Toss the cauliflower with the coconut milk and spices, then marinate for 15 minutes.
- Char the cauliflower . Heat the oil over high heat and char the cauliflower on all sides. Transfer to a plate.
- Start the sauce . Cook the onions in the rest of the coconut oil until they’re translucent.
- Add the spices . Stir the spices into the oil and cook until fragrant, about 30 seconds.
- Simmer . Stir in the coconut milk and tomato paste. Bring to a boil, then simmer for 5 minutes, or until thickened.
- Add the cauliflower . Stir in the charred cauliflower, then cook for 5 to 10 minutes more. Squeeze in the lime juice and season to taste.
Tips and Variations
- Cut the cauliflower into evenly-sized pieces . This ensures that it finishes cooking at the same time.
- Marinate longer if you can. If you have time, marinate the cauliflower for up to an hour. The longer it marinates, the deeper the flavour penetrates.
- Use full-fat coconut milk, not lite . It makes such a difference! Lite coconut milk doesn’t make the sauce as rich, so it’s definitely worth the splurge.
- Add chickpeas . Rinse and drain a can of chickpeas and stir this into the butter cauliflower for some extra protein.
Serving Suggestions
Here are some of my favourite ways to serve butter cauliflower:
- With rice. Basmati rice is perfect, as is standard brown rice, or go the extra mile and make vegetable biryani .
- With naan . I love my homemade vegan naan , which is so easy to make. Try this garlic naan too!
- With quinoa. It might not be traditional, but quinoa also does a great job soaking up the sauce.
How to Store Leftovers
Leftover butter cauliflower can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it up in a pan over medium heat, stirring occasionally, or heat it in the microwave. You can add a splash of water or coconut milk to loosen up the sauce if it has thickened too much in the fridge.
Can I Freeze This Recipe?
You can freeze butter cauliflower for up to 3 months in a freezer-safe container. Thaw it in the refrigerator overnight and reheat according to the instructions above.
More Vegan Indian Recipes
- Aloo Gobi
- Kaju Katli (Cashew Fudge)
- Sambar
- Vegan Malai Kofta
- Mulligatawny Soup
Ingredients
Marinated Cauliflower
- ½ teaspoon garam masala
- ¼ teaspoon ground ginger
- ¼ teaspoon Indian chili powder
- ¼ teaspoon curry powder
- Medium head of cauliflower , about 3 to 4 cups florets, cut into florets
- 2 tablespoons coconut milk , Just take from the can before you pour it in
- 3 teaspoons coconut oil
Vegan Butter Sauce
- 1 1/2 tablespoons coconut oil
- 1 small onion , diced
- 1 tablespoon garam masala
- 1/2 teaspoon Indian chili powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon curry powder
- 1 teaspoon sea salt
- 14 ounce coconut milk (1 can of full-fat coconut milk) , minus the 2 tablespoons for the marinated cauliflower
- 6 ounce can of tomato paste
- juice of one lime , about 1 tablespoon
Instructions
Marinated Cauliflower
- Add the cauliflower florets and all the ingredients (except the oil) into a bowl and toss to combine, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
- In a pan over high heat, heat the oil. Once hot, add in the marinated cauliflower and pan char on all “sides”, until all cauliflower is essentially evenly browned and crisped up, about 5 minutes. Remove the cauliflower and set aside.
Vegan Butter Sauce
- While the cauliflower is marinating, heat the rest of the coconut oil. Add the onions and sauté for about 4 minutes until translucent.
- Add in the garam masala, chili powder, sea salt, ground black pepper and the curry powder. Stir together and let the seasonings cook for about 30 seconds.
- Stir in the coconut milk and tomato paste, stirring for about 15 seconds to incorporate everything. You can use a whisk or just stir thoroughly to combine the tomato paste completely.
- Bring the mixture to a slight boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
- Add in the cauliflower, combined gently to cover it with the sauce.
- Reduce the heat to a simmer, cooking for another 5-10 minutes to allow the cauliflower to soak up some flavours and to marinate. Squeeze the lime over the mixture and stir to combine it into it. Taste and season with more salt if you’d like.
- Remove the dish from the heat. Garnish with parsley and serve optionally with basmati rice and naan bread.
Notes
- To store : Leftover butter cauliflower can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it up in a pan over medium heat, stirring occasionally, or heat it in the microwave. You can add a splash of water or coconut milk to loosen up the sauce if it has thickened too much in the fridge.
- To freeze : You can freeze butter cauliflower for up to 3 months in a freezer-safe container. Thaw it in the refrigerator overnight and reheat according to the instructions above.
This vegan butter cauliflower recipe starts by marinating cauliflower in rich Indian spices and coconut milk, then pan-chars it before simmering in a creamy butter sauce. Better than takeout? I think so!
This butter cauliflower is one of those recipes that ended up being even better than I imagined. Now, it isn’t an authentic Indian butter cauliflower, but the flavours are absolutely swoon-worthy.
That’s thanks to a little extra step—instead of just throwing the cauliflower in the pan, I marinate it first, like I do with the tofu in my tofu butter chicken recipe. The coconut milk helps the seasonings soak into the cauliflower and it makes a phenomenal difference!
Why You’ll Love This Butter Cauliflower Recipe
- Aromatic and flavourful. The spices and coconut milk infuse into the cauliflower, giving it layers of flavour, then charring it adds even more. Simmering it in the rich Indian-spiced sauce really takes it over the top!
- An easy vegan version. No faux meat here! Cauliflower makes a simple (and budget-friendly) swap for chicken.
- Perfect for meal prep. Not only does butter cauliflower reheat well, it tastes even better after a day in the fridge! The flavours really have a chance to meld, making it extra delicious.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Marinated Cauliflower:
- Spices – Garam masala, ground ginger, Indian chili powder, and curry powder .
- Cauliflower – Break or cut it into florets.
- Coconut milk – You’ll use 2 tablespoons for the marinade, but then the rest goes into the sauce.
- Coconut oil
For the Vegan Butter Sauce:
- Coconut oil
- Onion – A yellow onion is perfect.
- Spices – Garam masala, Indian chili powder, ground black pepper, and curry powder, along with sea salt
- Coconut milk
- Tomato paste – This adds tomato flavour and some umami.
- Lime juice – A bright finishing touch.
How to Make Butter Cauliflower
- Marinate the cauliflower . Toss the cauliflower with the coconut milk and spices, then marinate for 15 minutes.
- Char the cauliflower . Heat the oil over high heat and char the cauliflower on all sides. Transfer to a plate.
- Start the sauce . Cook the onions in the rest of the coconut oil until they’re translucent.
- Add the spices . Stir the spices into the oil and cook until fragrant, about 30 seconds.
- Simmer . Stir in the coconut milk and tomato paste. Bring to a boil, then simmer for 5 minutes, or until thickened.
- Add the cauliflower . Stir in the charred cauliflower, then cook for 5 to 10 minutes more. Squeeze in the lime juice and season to taste.
Tips and Variations
- Cut the cauliflower into evenly-sized pieces . This ensures that it finishes cooking at the same time.
- Marinate longer if you can. If you have time, marinate the cauliflower for up to an hour. The longer it marinates, the deeper the flavour penetrates.
- Use full-fat coconut milk, not lite . It makes such a difference! Lite coconut milk doesn’t make the sauce as rich, so it’s definitely worth the splurge.
- Add chickpeas . Rinse and drain a can of chickpeas and stir this into the butter cauliflower for some extra protein.
Serving Suggestions
Here are some of my favourite ways to serve butter cauliflower:
- With rice. Basmati rice is perfect, as is standard brown rice, or go the extra mile and make vegetable biryani .
- With naan . I love my homemade vegan naan , which is so easy to make. Try this garlic naan too!
- With quinoa. It might not be traditional, but quinoa also does a great job soaking up the sauce.
How to Store Leftovers
Leftover butter cauliflower can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it up in a pan over medium heat, stirring occasionally, or heat it in the microwave. You can add a splash of water or coconut milk to loosen up the sauce if it has thickened too much in the fridge.
Can I Freeze This Recipe?
You can freeze butter cauliflower for up to 3 months in a freezer-safe container. Thaw it in the refrigerator overnight and reheat according to the instructions above.
More Vegan Indian Recipes
- Aloo Gobi
- Kaju Katli (Cashew Fudge)
- Sambar
- Vegan Malai Kofta
- Mulligatawny Soup
Ingredients
Marinated Cauliflower
- ½ teaspoon garam masala
- ¼ teaspoon ground ginger
- ¼ teaspoon Indian chili powder
- ¼ teaspoon curry powder
- Medium head of cauliflower , about 3 to 4 cups florets, cut into florets
- 2 tablespoons coconut milk , Just take from the can before you pour it in
- 3 teaspoons coconut oil
Vegan Butter Sauce
- 1 1/2 tablespoons coconut oil
- 1 small onion , diced
- 1 tablespoon garam masala
- 1/2 teaspoon Indian chili powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon curry powder
- 1 teaspoon sea salt
- 14 ounce coconut milk (1 can of full-fat coconut milk) , minus the 2 tablespoons for the marinated cauliflower
- 6 ounce can of tomato paste
- juice of one lime , about 1 tablespoon
Instructions
Marinated Cauliflower
- Add the cauliflower florets and all the ingredients (except the oil) into a bowl and toss to combine, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
- In a pan over high heat, heat the oil. Once hot, add in the marinated cauliflower and pan char on all “sides”, until all cauliflower is essentially evenly browned and crisped up, about 5 minutes. Remove the cauliflower and set aside.
Vegan Butter Sauce
- While the cauliflower is marinating, heat the rest of the coconut oil. Add the onions and sauté for about 4 minutes until translucent.
- Add in the garam masala, chili powder, sea salt, ground black pepper and the curry powder. Stir together and let the seasonings cook for about 30 seconds.
- Stir in the coconut milk and tomato paste, stirring for about 15 seconds to incorporate everything. You can use a whisk or just stir thoroughly to combine the tomato paste completely.
- Bring the mixture to a slight boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
- Add in the cauliflower, combined gently to cover it with the sauce.
- Reduce the heat to a simmer, cooking for another 5-10 minutes to allow the cauliflower to soak up some flavours and to marinate. Squeeze the lime over the mixture and stir to combine it into it. Taste and season with more salt if you’d like.
- Remove the dish from the heat. Garnish with parsley and serve optionally with basmati rice and naan bread.
Notes
- To store : Leftover butter cauliflower can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it up in a pan over medium heat, stirring occasionally, or heat it in the microwave. You can add a splash of water or coconut milk to loosen up the sauce if it has thickened too much in the fridge.
- To freeze : You can freeze butter cauliflower for up to 3 months in a freezer-safe container. Thaw it in the refrigerator overnight and reheat according to the instructions above.
This vegan butter cauliflower recipe starts by marinating cauliflower in rich Indian spices and coconut milk, then pan-chars it before simmering in a creamy butter sauce. Better than takeout? I think so!
This butter cauliflower is one of those recipes that ended up being even better than I imagined. Now, it isn’t an authentic Indian butter cauliflower, but the flavours are absolutely swoon-worthy.
That’s thanks to a little extra step—instead of just throwing the cauliflower in the pan, I marinate it first, like I do with the tofu in my tofu butter chicken recipe. The coconut milk helps the seasonings soak into the cauliflower and it makes a phenomenal difference!
Why You’ll Love This Butter Cauliflower Recipe
- Aromatic and flavourful. The spices and coconut milk infuse into the cauliflower, giving it layers of flavour, then charring it adds even more. Simmering it in the rich Indian-spiced sauce really takes it over the top!
- An easy vegan version. No faux meat here! Cauliflower makes a simple (and budget-friendly) swap for chicken.
- Perfect for meal prep. Not only does butter cauliflower reheat well, it tastes even better after a day in the fridge! The flavours really have a chance to meld, making it extra delicious.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Marinated Cauliflower:
- Spices – Garam masala, ground ginger, Indian chili powder, and curry powder .
- Cauliflower – Break or cut it into florets.
- Coconut milk – You’ll use 2 tablespoons for the marinade, but then the rest goes into the sauce.
- Coconut oil
For the Vegan Butter Sauce:
- Coconut oil
- Onion – A yellow onion is perfect.
- Spices – Garam masala, Indian chili powder, ground black pepper, and curry powder, along with sea salt
- Coconut milk
- Tomato paste – This adds tomato flavour and some umami.
- Lime juice – A bright finishing touch.
How to Make Butter Cauliflower
- Marinate the cauliflower . Toss the cauliflower with the coconut milk and spices, then marinate for 15 minutes.
- Char the cauliflower . Heat the oil over high heat and char the cauliflower on all sides. Transfer to a plate.
- Start the sauce . Cook the onions in the rest of the coconut oil until they’re translucent.
- Add the spices . Stir the spices into the oil and cook until fragrant, about 30 seconds.
- Simmer . Stir in the coconut milk and tomato paste. Bring to a boil, then simmer for 5 minutes, or until thickened.
- Add the cauliflower . Stir in the charred cauliflower, then cook for 5 to 10 minutes more. Squeeze in the lime juice and season to taste.
Tips and Variations
- Cut the cauliflower into evenly-sized pieces . This ensures that it finishes cooking at the same time.
- Marinate longer if you can. If you have time, marinate the cauliflower for up to an hour. The longer it marinates, the deeper the flavour penetrates.
- Use full-fat coconut milk, not lite . It makes such a difference! Lite coconut milk doesn’t make the sauce as rich, so it’s definitely worth the splurge.
- Add chickpeas . Rinse and drain a can of chickpeas and stir this into the butter cauliflower for some extra protein.
Serving Suggestions
Here are some of my favourite ways to serve butter cauliflower:
- With rice. Basmati rice is perfect, as is standard brown rice, or go the extra mile and make vegetable biryani .
- With naan . I love my homemade vegan naan , which is so easy to make. Try this garlic naan too!
- With quinoa. It might not be traditional, but quinoa also does a great job soaking up the sauce.
How to Store Leftovers
Leftover butter cauliflower can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it up in a pan over medium heat, stirring occasionally, or heat it in the microwave. You can add a splash of water or coconut milk to loosen up the sauce if it has thickened too much in the fridge.
Can I Freeze This Recipe?
You can freeze butter cauliflower for up to 3 months in a freezer-safe container. Thaw it in the refrigerator overnight and reheat according to the instructions above.
More Vegan Indian Recipes
- Aloo Gobi
- Kaju Katli (Cashew Fudge)
- Sambar
- Vegan Malai Kofta
- Mulligatawny Soup
Ingredients
Marinated Cauliflower
- ½ teaspoon garam masala
- ¼ teaspoon ground ginger
- ¼ teaspoon Indian chili powder
- ¼ teaspoon curry powder
- Medium head of cauliflower , about 3 to 4 cups florets, cut into florets
- 2 tablespoons coconut milk , Just take from the can before you pour it in
- 3 teaspoons coconut oil
Vegan Butter Sauce
- 1 1/2 tablespoons coconut oil
- 1 small onion , diced
- 1 tablespoon garam masala
- 1/2 teaspoon Indian chili powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon curry powder
- 1 teaspoon sea salt
- 14 ounce coconut milk (1 can of full-fat coconut milk) , minus the 2 tablespoons for the marinated cauliflower
- 6 ounce can of tomato paste
- juice of one lime , about 1 tablespoon
Instructions
Marinated Cauliflower
- Add the cauliflower florets and all the ingredients (except the oil) into a bowl and toss to combine, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
- In a pan over high heat, heat the oil. Once hot, add in the marinated cauliflower and pan char on all “sides”, until all cauliflower is essentially evenly browned and crisped up, about 5 minutes. Remove the cauliflower and set aside.
Vegan Butter Sauce
- While the cauliflower is marinating, heat the rest of the coconut oil. Add the onions and sauté for about 4 minutes until translucent.
- Add in the garam masala, chili powder, sea salt, ground black pepper and the curry powder. Stir together and let the seasonings cook for about 30 seconds.
- Stir in the coconut milk and tomato paste, stirring for about 15 seconds to incorporate everything. You can use a whisk or just stir thoroughly to combine the tomato paste completely.
- Bring the mixture to a slight boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
- Add in the cauliflower, combined gently to cover it with the sauce.
- Reduce the heat to a simmer, cooking for another 5-10 minutes to allow the cauliflower to soak up some flavours and to marinate. Squeeze the lime over the mixture and stir to combine it into it. Taste and season with more salt if you’d like.
- Remove the dish from the heat. Garnish with parsley and serve optionally with basmati rice and naan bread.
Notes
- To store : Leftover butter cauliflower can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it up in a pan over medium heat, stirring occasionally, or heat it in the microwave. You can add a splash of water or coconut milk to loosen up the sauce if it has thickened too much in the fridge.
- To freeze : You can freeze butter cauliflower for up to 3 months in a freezer-safe container. Thaw it in the refrigerator overnight and reheat according to the instructions above.
This vegan butter cauliflower recipe starts by marinating cauliflower in rich Indian spices and coconut milk, then pan-chars it before simmering in a creamy butter sauce. Better than takeout? I think so!
This butter cauliflower is one of those recipes that ended up being even better than I imagined. Now, it isn’t an authentic Indian butter cauliflower, but the flavours are absolutely swoon-worthy.
That’s thanks to a little extra step—instead of just throwing the cauliflower in the pan, I marinate it first, like I do with the tofu in my tofu butter chicken recipe. The coconut milk helps the seasonings soak into the cauliflower and it makes a phenomenal difference!
Why You’ll Love This Butter Cauliflower Recipe
- Aromatic and flavourful. The spices and coconut milk infuse into the cauliflower, giving it layers of flavour, then charring it adds even more. Simmering it in the rich Indian-spiced sauce really takes it over the top!
- An easy vegan version. No faux meat here! Cauliflower makes a simple (and budget-friendly) swap for chicken.
- Perfect for meal prep. Not only does butter cauliflower reheat well, it tastes even better after a day in the fridge! The flavours really have a chance to meld, making it extra delicious.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Marinated Cauliflower:
- Spices – Garam masala, ground ginger, Indian chili powder, and curry powder .
- Cauliflower – Break or cut it into florets.
- Coconut milk – You’ll use 2 tablespoons for the marinade, but then the rest goes into the sauce.
- Coconut oil
For the Vegan Butter Sauce:
- Coconut oil
- Onion – A yellow onion is perfect.
- Spices – Garam masala, Indian chili powder, ground black pepper, and curry powder, along with sea salt
- Coconut milk
- Tomato paste – This adds tomato flavour and some umami.
- Lime juice – A bright finishing touch.
How to Make Butter Cauliflower
- Marinate the cauliflower . Toss the cauliflower with the coconut milk and spices, then marinate for 15 minutes.
- Char the cauliflower . Heat the oil over high heat and char the cauliflower on all sides. Transfer to a plate.
- Start the sauce . Cook the onions in the rest of the coconut oil until they’re translucent.
- Add the spices . Stir the spices into the oil and cook until fragrant, about 30 seconds.
- Simmer . Stir in the coconut milk and tomato paste. Bring to a boil, then simmer for 5 minutes, or until thickened.
- Add the cauliflower . Stir in the charred cauliflower, then cook for 5 to 10 minutes more. Squeeze in the lime juice and season to taste.
Tips and Variations
- Cut the cauliflower into evenly-sized pieces . This ensures that it finishes cooking at the same time.
- Marinate longer if you can. If you have time, marinate the cauliflower for up to an hour. The longer it marinates, the deeper the flavour penetrates.
- Use full-fat coconut milk, not lite . It makes such a difference! Lite coconut milk doesn’t make the sauce as rich, so it’s definitely worth the splurge.
- Add chickpeas . Rinse and drain a can of chickpeas and stir this into the butter cauliflower for some extra protein.
Serving Suggestions
Here are some of my favourite ways to serve butter cauliflower:
- With rice. Basmati rice is perfect, as is standard brown rice, or go the extra mile and make vegetable biryani .
- With naan . I love my homemade vegan naan , which is so easy to make. Try this garlic naan too!
- With quinoa. It might not be traditional, but quinoa also does a great job soaking up the sauce.
How to Store Leftovers
Leftover butter cauliflower can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it up in a pan over medium heat, stirring occasionally, or heat it in the microwave. You can add a splash of water or coconut milk to loosen up the sauce if it has thickened too much in the fridge.
Can I Freeze This Recipe?
You can freeze butter cauliflower for up to 3 months in a freezer-safe container. Thaw it in the refrigerator overnight and reheat according to the instructions above.
More Vegan Indian Recipes
- Aloo Gobi
- Kaju Katli (Cashew Fudge)
- Sambar
- Vegan Malai Kofta
- Mulligatawny Soup
Ingredients
Marinated Cauliflower
- ½ teaspoon garam masala
- ¼ teaspoon ground ginger
- ¼ teaspoon Indian chili powder
- ¼ teaspoon curry powder
- Medium head of cauliflower , about 3 to 4 cups florets, cut into florets
- 2 tablespoons coconut milk , Just take from the can before you pour it in
- 3 teaspoons coconut oil
Vegan Butter Sauce
- 1 1/2 tablespoons coconut oil
- 1 small onion , diced
- 1 tablespoon garam masala
- 1/2 teaspoon Indian chili powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon curry powder
- 1 teaspoon sea salt
- 14 ounce coconut milk (1 can of full-fat coconut milk) , minus the 2 tablespoons for the marinated cauliflower
- 6 ounce can of tomato paste
- juice of one lime , about 1 tablespoon
Instructions
Marinated Cauliflower
- Add the cauliflower florets and all the ingredients (except the oil) into a bowl and toss to combine, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
- In a pan over high heat, heat the oil. Once hot, add in the marinated cauliflower and pan char on all “sides”, until all cauliflower is essentially evenly browned and crisped up, about 5 minutes. Remove the cauliflower and set aside.
Vegan Butter Sauce
- While the cauliflower is marinating, heat the rest of the coconut oil. Add the onions and sauté for about 4 minutes until translucent.
- Add in the garam masala, chili powder, sea salt, ground black pepper and the curry powder. Stir together and let the seasonings cook for about 30 seconds.
- Stir in the coconut milk and tomato paste, stirring for about 15 seconds to incorporate everything. You can use a whisk or just stir thoroughly to combine the tomato paste completely.
- Bring the mixture to a slight boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
- Add in the cauliflower, combined gently to cover it with the sauce.
- Reduce the heat to a simmer, cooking for another 5-10 minutes to allow the cauliflower to soak up some flavours and to marinate. Squeeze the lime over the mixture and stir to combine it into it. Taste and season with more salt if you’d like.
- Remove the dish from the heat. Garnish with parsley and serve optionally with basmati rice and naan bread.
Notes
- To store : Leftover butter cauliflower can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it up in a pan over medium heat, stirring occasionally, or heat it in the microwave. You can add a splash of water or coconut milk to loosen up the sauce if it has thickened too much in the fridge.
- To freeze : You can freeze butter cauliflower for up to 3 months in a freezer-safe container. Thaw it in the refrigerator overnight and reheat according to the instructions above.
Butter Cauliflower
Ingredients
Marinated Cauliflower
- ½ teaspoon garam masala
- ¼ teaspoon ground ginger
- ¼ teaspoon Indian chili powder
- ¼ teaspoon curry powder
- Medium head of cauliflower about 3 to 4 cups florets, cut into florets
- 2 tablespoons coconut milk Just take from the can before you pour it in
- 3 teaspoons coconut oil
Vegan Butter Sauce
- 1 1/2 tablespoons coconut oil
- 1 small onion diced
- 1 tablespoon garam masala
- 1/2 teaspoon Indian chili powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon curry powder
- 1 teaspoon sea salt
- 14 ounce coconut milk (1 can of full-fat coconut milk) minus the 2 tablespoons for the marinated cauliflower
- 6 ounce can of tomato paste
- juice of one lime about 1 tablespoon
Instructions
Marinated Cauliflower
- Add the cauliflower florets and all the ingredients (except the oil) into a bowl and toss to combine, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
- In a pan over high heat, heat the oil. Once hot, add in the marinated cauliflower and pan char on all “sides”, until all cauliflower is essentially evenly browned and crisped up, about 5 minutes. Remove the cauliflower and set aside.
Vegan Butter Sauce
- While the cauliflower is marinating, heat the rest of the coconut oil. Add the onions and sauté for about 4 minutes until translucent.
- Add in the garam masala, chili powder, sea salt, ground black pepper and the curry powder. Stir together and let the seasonings cook for about 30 seconds.
- Stir in the coconut milk and tomato paste, stirring for about 15 seconds to incorporate everything. You can use a whisk or just stir thoroughly to combine the tomato paste completely.
- Bring the mixture to a slight boil and then reduce to a simmer and cook together for about 5 minutes, allowing the mixture to thicken.
- Add in the cauliflower, combined gently to cover it with the sauce.
- Reduce the heat to a simmer, cooking for another 5-10 minutes to allow the cauliflower to soak up some flavours and to marinate. Squeeze the lime over the mixture and stir to combine it into it. Taste and season with more salt if you’d like.
- Remove the dish from the heat. Garnish with parsley and serve optionally with basmati rice and naan bread.
Video
Notes
- To store : Leftover butter cauliflower can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it up in a pan over medium heat, stirring occasionally, or heat it in the microwave. You can add a splash of water or coconut milk to loosen up the sauce if it has thickened too much in the fridge.
- To freeze : You can freeze butter cauliflower for up to 3 months in a freezer-safe container. Thaw it in the refrigerator overnight and reheat according to the instructions above.
Nutrition
Butter Cauliflower https://jessicainthekitchen.com/indian-butter-cauliflower-vegan/ June 7, 2024
These tender apple streusel muffins are filled with sweet baked apples and finished with a crumbly cinnamon-spiced topping. They’re totally irresistible!
There are some fruits that are frequent add-ins for muffins (hello, blueberry muffins !), but apples are less common. Why is that?! These apple streusel muffins prove that we need to add apples to more muffin recipes! The apples bake up so tender and juicy, making them the perfect complement to the light, fluffy crumb.
And that cinnamon streusel topping? Oh my goodness! It makes these muffins delicious enough to serve as a dessert—and definitely welcome at any breakfast or brunch table.
Why You’ll Love These Apple Streusel Muffins
- Soft and tender . Applesauce in the batter makes these apple streusel muffins perfectly moist and light.
- Crumbly cinnamon streusel . Need I say more? The addition of a cozy spiced topping takes these apple muffins to the next level.
- Freezer-friendly . I love that I can make a batch of these muffins and stash them in the freezer so I can enjoy them for breakfast anytime!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Muffins:
- Flour – You can use all-purpose flour or a measure-for-measure gluten-free flour substitute.
- Baking powder
- Cinnamon – Make sure your cinnamon is fresh and fragrant for the best results!
- Sea salt
- Cane sugar – Or organic white sugar, brown sugar, or coconut sugar .
- Vegan butter – I like to use my homemade vegan butter .
- Vanilla extract
- Applesauce – Make sure it’s unsweetened and unflavoured.
- Vegan milk – I use soy milk.
- Apples – You can either grate them or dice them, depending on the texture you want. It’s up to you!
For the Streusel:
- Flour
- Cinnamon
- Cane sugar – Again: organic white sugar, brown sugar or coconut sugar will also work!
- Vegan butter
What Apples Are Best for Baking?
You want an apple that holds its shape well during baking and offers the right balance of sweetness and tartness. Granny Smith, Honeycrisp, Fuji, and Braeburn are all great options.
How to Make Apple Streusel Muffins
- Mix the dry ingredients . Whisk together the flour, baking powder, cinnamon, and sea salt.
- Mix the wet ingredients . On low speed, beat the sugar, vegan butter and vanilla extract. Beat in the applesauce and vegan milk.
- Finish the batter . Stir the dry ingredients into the wet ingredients, then fold in the apples.
- Make the streusel . Mix the ingredients for the topping until just combined and crumbly.
- Assemble . Divide the batter into 10 cupcake liners. Fill the other two empty cups with water. Spoon the streusel onto the batter.
- Bake . Place the pan in an oven preheated to 425ºF; reduce the temperature to 375°F and bake for another 13 minutes, or until a toothpick inserted into a muffin comes out clean.
- Cool . Let the muffins cool in the pan for 5 minutes, then place them on wire racks to finish cooling.
Tips and Variations
- Don’t over-mix . Over-mixing is the enemy of muffins everywhere! It over-develops the gluten, which affects the texture and rise.
- Spoon the flour into the measuring cup . Don’t scoop it! If you do, you’ll compact the flour and end up using more than you need.
- Swap the apples for pears. Even less used than apples in muffins? Pears! They’re a great unexpected twist in this recipe.
- Add nuts for extra crunch. They can be folded into the batter or chopped finely for the streusel topping. Walnuts or pecans both pair well with apple.
- Incorporate other spices. Feel free to experiment with adding other spices like cardamom, nutmeg, or ginger to complement the cinnamon.
- Add a glaze . As you can see from the photos here, I added a simple powdered sugar and soy milk glaze for a pretty finishing touch. You don’t need to do this, but I love the way it looks and it adds a little extra sweetness.
Serving Suggestions
Let’s be honest, muffins aren’t exactly a well-rounded breakfast, so I always like to pair them with something with a little more protein. Vegan yogurt (or my homemade vegan yogurt ) is quick and easy, or try protein pudding . For a more savoury pairing, a tofu scramble or tempeh bacon is perfect.
How to Store
To keep your apple streusel muffins fresh, store them in an airtight container at room temperature for up to 3 days.
Can I Freeze This Recipe?
These muffins freeze beautifully. Place the cooled muffins in a single layer on a baking sheet and freeze until solid. Once frozen through, transfer them to a freezer-safe bag or container and store for up to 3 months. Thaw them in the refrigerator or warm them in the microwave before enjoying.
More Vegan Muffin Recipes
- Pumpkin Cream Cheese Muffins
- Vegan Lemon Poppyseed Muffins
- Double Chocolate Banana Muffins
- Carrot Cake Muffins (Vegan & Gluten Free)
- Vegan Zucchini Muffins
Ingredients
Muffins:
- 2 cups flour , (240g), sifted
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon sea salt
- ¾ cup cane sugar , or organic white sugar, brown sugar or coconut sugar (150g)
- ⅓ cup vegan butter , melted
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- ½ cup vegan milk , I used soy milk, any other works too (120mL)
- 1 cup apples , peeled and grated/shredded OR diced in ½" chunks (from 1-2 apples depending on their size)
Streusel Topping:
- 1/2 cup flour , + 2 tablespoons extra flour if needed
- 1 teaspoon cinnamon
- ¼ cup cane sugar , or organic white sugar, brown sugar or coconut sugar
- ¼ cup vegan butter , melted
Instructions
- Preheat the oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with 10 muffin liners.
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and sea salt. Set aside.
- In a large mixing bowl or bowl of a stand mixer, add the sugar, vegan butter and vanilla extract. Mix together for about 2-3 minutes on low speed until fully incorporated. Scrape down the sides as needed.
- Add in the unsweetened applesauce and vegan milk and incorporate for about 30 more seconds until fully incorporated.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Be careful not to overmix. Gently fold in the grated apples.
- In a separate small bowl, mix together ingredients for streusel topping with your hands or a fork, mixing until just combined, moist and crumbly. You don’t want to blend the butter into the mixture too much. Add the extra two tablespoons one at a time if needed to reach desired crumble texture.
- Scoop about ¼ cup batter into each of the 10 cupcake liners — the cups should be ¾ full or just full. Fill the other two empty holes with a tablespoon or two of water each so they don’t burn in the oven.
- Spoon streusel topping on top of the batter in each muffin cup. Use as much as you want — I sprinkled enough to cover the entire top.
- Bake for 8 minutes at 425°F/220°C, then reduce the temperature to 375°F/190°C degrees (don’t open the oven!) and bake for another 13 minutes until a toothpick inserted into a muffin comes out clean. Remove from the oven and let it cool in the pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely. Turn the muffins on their sides like cooling to help prevent the domes from collapsing.
Notes
- To store : To keep your apple streusel muffins fresh, store them in an airtight container at room temperature for up to 3 days.
- To freeze : These muffins freeze beautifully. Place the cooled muffins in a single layer on a baking sheet and freeze until solid. Once frozen through, transfer them to a freezer-safe bag or container and store for up to 3 months. Thaw them in the refrigerator or warm them in the microwave before enjoying.
