Author: It's finally here, my Vegan Butter Cauliflower recipe! This is my version of butter chicken... but without the butter and without the chicken. This recipe took a lot of testing to make it oh so perfect, and I am so excited to finally share it with you.
Not only was I looking for excellent vegan replacements for both butter and chicken, but after discovering that a lot of traditional butter chicken recipes required an entire cup (!) of butter and additional cups of whipping cream, I cringed, and knew I wanted to make this one a little healthier too.
So I present you my (mostly) guilt-free Vegan Butter Cauliflower. Tah dah!
This recipe happens to be super easy too, in true fuss-free vegan style. Just add raw cashews, tomato paste, and a bunch of spices to a blender, and you've just made your sauce. Then add two tablespoons of vegan butter (I still wanted a bit of that butter taste, but reduced it by a whopping 14 tablespoons), saute up some onion and garlic in a pan, pour in the sauce, add the cauliflower florets, and simmer until tender. Yep, it's that easy peasy!
And oh man does it taste fantastic!! I've been eating this pretty much every day for a week because I'm madly in love. Creamy tomato-y goodness, packed full of spices, just so much deliciousness in a bowl it's difficult to comprehend.
Serve it up with some rice, naan bread, and a little cilantro, and be prepared for comfort food heaven.
To make Vegan Butter Cauliflower: add all of the ingredients to a high-powered blender and blend until smooth and creamy.
If you do not have a high-powered blender, you may want to soften the cashews first by boiling them in water for 10 minutes, draining, and then adding to the blender with all of the remaining ingredients. This will ensure a smooth sauce.
For the butter cauliflower, melt the vegan butter in a large pan or pot. When melted add the onion and garlic and sauté until the onion turns translucent and just begins to brown.
Pour in the prepared sauce and stir in the cauliflower florets. Cover and bring to a simmer. Stir the cauliflower often so the sauce doesn't burn on the bottom of the pan.
Cook until the cauliflower is fork tender, about 10 minutes. Serve over rice with a side of naan and a garnish of cilantro.
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Vegan Butter Cauliflower
Servings:
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Ingredients
For the sauce:
- 2 ¾ cups water
- ½ cup raw cashews
- 1 156ml can tomato paste
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon powdered ginger
For the butter cauliflower:
- 2 tablespoons vegan butter
- 1 yellow onion,, chopped
- 4 cloves garlic,, minced
- ½ head cauliflower,, cut into florets (about 6 cups)
For serving:
- cooked rice
- naan bread
- 1 handful cilantro,, roughly chopped
Instructions
- For the sauce, add all of the ingredients to a high-powered blender and blend until smooth and creamy. If you do not have a high-powered blender, you may want to soften the cashews first by boiling them in water for 10 minutes, draining, and then adding to the blender with all of the remaining ingredients. This will ensure a smooth sauce.
- For the butter cauliflower, melt the vegan butter in a large pan or pot. When melted add the onion and garlic and sauté until the onion turns translucent and just begins to brown. Pour in the prepared sauce, and stir in the cauliflower florets. Cover and bring to a simmer. Stir the cauliflower often so the sauce doesn't burn on the bottom of the pan. Cook until the cauliflower is fork tender, about 10 minutes. Serve over rice with a side of naan and a garnish of cilantro.
Sara says
The whole family loved this. I left out the chili and cumin because I have a few picky eaters and it was mild and delicious. Going to be a staple around here now. Thanks for another awesome recipe as always Sam!!!
Sara says
P.s. for the people rejoicing the whole can of tomato paste...when you find yourself with a recipe that calls for 1 tbsp tomato paste only, I freeze the remaining tbsps in an ice cube tray and put them into a freezer bag until I need another tbsp. They thaw quick and no waste 🙂
Sam Turnbull says
Yay!! Thrilled you and your family enjoyed it, Sara 🙂
Ivy says
Another rave review! Delicious and SO easy! Thanks Sam!
Sam Turnbull says
Wonderful!! Thrilled you enjoyed it so much, Ivy 🙂
Rebecca says
Made this for dinner tonight and it was soooo good!! Everyone loved it. Will definitely make it again. Sam your recipes are terrific. Everything I've made so far has been delicious. Oh that cornbread, yum!! 🙂
Sam Turnbull says
Aww shucks. Thank you, Rebecca! So happy you are enjoying my recipes so much 😀
Becky says
This is truly fantastic! Talk about comfort food! I agree with everyone else who is raving (in a good way). Thanks for making easy vegan food. How about turning your awesome skills to ropa vieja??
Sam Turnbull says
Thrilled you enjoyed it so much, Becky!! I will add that to my idea list 🙂
Barb says
Made this for dinner tonight and the whole family loved it! I echo the commenter when appreciated using a whole can of tomato paste! ;). Another keeper Sam!!
Sam Turnbull says
Awesome!! Thrilled you enjoyed it, Barb 🙂
Anne-Marie McKenna says
I made this but added in extra cashews as I found it a bit tomatoee! It is lovely. Thank you for a nice simple recipe
Sam Turnbull says
Glad you enjoyed!
Phil says
Yum! I made this this weekend but with roasted potatoes instead of cauliflower and it was DELICIOUS! This sauce is amazing and would literally taste good on an old shoe. And I have to give you major kudos for developing a recipe that uses and an ENTIRE can of tomato paste. I always get annoyed when recipes call for 1 tablespoon of tomato paste since I very rarely end up using the remaining tomato paste. Thanks so much!
Sam Turnbull says
Hahaha! I mean I am glad you think so, but I wouldn't recommend serving an old shoe no matter how good the sauce is. Hahaha! If I ever have leftover tomato paste I toss it in an air-tight container in the freezer. Thrilled you enjoyed the recipe so much 🙂
Phil says
I'm back! Just had to add that I made this again but with the cauliflower this time...WOW! It was amazing with potatoes but even better with the cauliflower! I will definitely be making this again and again. Thank you!
Sam Turnbull says
Haha! Awesome!
YAJAIRA says
Hi, I know you like to use easy to fi d ingredients in any grocery store, but Is garam masala easy to find?
YAJAIRA says
*find
Sam Turnbull says
It's a pretty common spice mix and my local grocery store carries it, so I think it's pretty easy to find. If not you could try ordering it online on Amazon. Hope that helps!
Sue C says
Sam, another amazing recipe from you. Just made this tonight and it was amazing yet so simple to do. This is going to be another one of my staples in the house. Thanks so much and keep up the great work and recipes. You are my favourite vegan chef.
Sam Turnbull says
Aww shucks, thank you, Sue! Thrilled you are loving my recipes so much 🙂
Erica Harper says
This recipe completely blew my mind! I have been wanting to try it for so long and finally did it tonight with fantastic results. Thank you so much!!! Can't wait to have this for lunch tomorrow 🙂
Sam Turnbull says
Awesome!! Thrilled you enjoyed it so much, Erica!
Ness says
Hi Sam, I'm a big fan of your recipes! I made this for lunch and it was amazing! I've only had butter chicken once long before going vegan and I think this was so much better than the "real" thing. I can't wait to eat the leftovers for dinner. 😉
Sam Turnbull says
That's awesome! Thrilled you enjoyed it so much, Ness!
Karen says
Made this in a big hatch and added parboiled mini potatoes, and it was fantastic. Thank you so much, Sam!!!
Sam Turnbull says
You're most welcome Karen! 🙂
Karen says
Delicious! I never tried butter chicken before going plant-based, so I don't have that to compare, but wow this is good! I sautéed some extra firm tofu cubes and tossed them in with the cauliflower, and added some baby spinach to wilt right at the end. Took a while longer than the estimated time, but probably because my hubby decided to help - a very welcome addition to the recipe! 😉
Keep up the good work, Sam! Planning to try the BBQ pulled jackfruit this weekend!
Sam Turnbull says
Yay! Thrilled you enjoyed it so much, Karen 🙂
Itriedit says
This was beyond delicious. I added chick peas and crimini mushroom. Swapped out the rice for quinoa. I can not wait to go home for lunch. Super easy. Super yum. Super thankful to you for posting this recipe.
Sam Turnbull says
That's awesome! Thrilled you enjoyed it so much 🙂
Susan says
WOW! Never heard of this dish, but will enjoy It often. Made the sauce ahead and marinated strips of tempeh overnight in it. Added cooked mushrooms chunks too since I had no knowledge of how cauliflower could have the “tooth” of chicken... This is a keeper! Thank you so much for your creativity and excitement for coking vegan!
Sam Turnbull says
Yay! So happy you enjoyed it, Susan 🙂
Joanne says
This is outstanding! The blend of spices is so good. I agree with the other reviewer who said you could put just about anything in the sauce, it is so addictive. I am putting this on my list of good recipes to take to a party. Thanks, Sam!
Sam Turnbull says
Awesome!! Thrilled you love it, Joanne 🙂
Jenny says
We are eating this right now--this sauce is fantastic. We are huge butter chicken fans so I was a little skeptical, but now just blown away. I didn't have cauliflower so I used seitan, but I'm not sure it matters what you put this sauce on. It could stand alone with just some good bread. You are a genius-- thank you!!!!
Sam Turnbull says
Hahaha love it!! You're most welcome, Jenny 🙂
Darca says
Made this tonight. AMAZING! I have wanted a vegan version of butter sauce for so long! I never knew cashews could make things so creamy. Thank you!!!
Sam Turnbull says
YAY! Thank you, Darca!!! Thrilled you enjoyed it so much. And yes, cashews are amazing like that!!
robin says
can I sub minced ginger for powdered? if so, would the measurement be the same?
Sam Turnbull says
For sure! I would add the fresh ginger to the pan with the onion and garlic (instead of to the blender), and I would double the amount, about 1 teaspoon minced. Enjoy!
Mary B. says
Sounds delicious! I’m making this and your ramen noodle soup this week! Can’t wait. What brand of vegan butter do you use? Thanks.
Sam Turnbull says
Yay!! I hope you love both. My go-to is Earth Balance 🙂