Go Back
+ servings
Vegan Butter Cauliflower
Print Recipe Pin Recipe
4.43 from 7 votes

Vegan Butter Cauliflower

Vegan Butter Cauliflower is our delicious plant-based twist on the classic Indian dish, Butter Chicken. Our vegan version uses roasted cauliflower instead of chicken and homemade cashew cream instead of heavy cream.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Keyword: Vegan Butter Cauliflower
Servings: 4 people
Calories: 312kcal


Ingredients for the cauliflower

  • 1 Cauliflower head
  • ½ tablespoon cumin
  • ½ tablespoon coriander
  • 1 tablespoon olive oil or vegetable oil

Ingredients for the butter curry

  • 1 tablespoon vegan butter
  • 1 tablespoon olive oil or vegetable oil
  • 1 yellow onion
  • 1 thumb-size ginger piece
  • 3-4 garlic cloves
  • 2 teaspoon garam masala
  • ½ teaspoon turmeric
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 200 ml tomato passata
  • 1 teaspoon tomato paste
  • 1 teaspoon sugar
  • 150 g soaked cashews
  • 300 ml water
  • salt and pepper to taste


Bake the cauliflower

  • Cut the cauliflower into florets and place them on a baking tray. Add the spices and vegetable oil making sure all the cauliflower florets are evenly coated.
  • Bake for about 25 minutes at 200C / 400F. Flip the cauliflower halfway to ensure that it cooks perfectly on both sides.

Prepare the sauce

  • Heat the vegan butter and vegetable oil in a non-stick pan or pot to medium temperature.
  • Add finely chopped onion and cook for a couple of minutes, until it softens. Then, add pressed or finely chopped ginger and garlic. Cook for 2-3 more minutes.
  • Add the spice blend and cook until fragrant. Pour in the tomato passata and leave the sauce simmering for 10-12 minutes. You can add a bit of sugar or maple syrup if the sauce is too acidic.
  • Once the cauliflower is baked, add it into the pan and combine well with the sauce. Cook for 5 more minutes to make sure the cauliflower absorbs some of the butter sauce.
  • Last, add the cashew cream. To make the cashew cream, add in a blender jug the previously soaked cashews and water. Blend until you have a smooth consistency.
  • Combine all the ingredients, sprinkle some fresh coriander on the top and your curry will be ready to serve and enjoy.


  • Serve with basmati rice or naan bread.


Calories: 312kcal | Carbohydrates: 29g | Protein: 11g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 104mg | Potassium: 992mg | Fiber: 6g | Sugar: 10g | Vitamin A: 433IU | Vitamin C: 78mg | Calcium: 80mg | Iron: 5mg