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.
Lizzy says
This is my favorite recipe to share and make for guests because everyone absolutely loves it. The sauce is just incredible. I think it's even better than the real thing--and doesn't make me sick! I'm not vegan, but I avoid dairy. I can't wait to experiment more using cashews in place of cream. I don't use tomato paste, because I do a big garden every year. So, I just use a quart of my diced tomatoes or sauce, heat and blend with them spices and cashews. It's still a great consistency. With homemade garlic and onion naan, this is everyone's favorite dinner right now! Now I need to browse your site for some new favorites. Thanks for sharing!
Sam Turnbull says
Wonderful Lizzy! So happy you love it 🙂
Diane says
Made this tonight for lunches for the week. It is delicious!! And super easy to make. I’m so glad I discovered your recipes on Instagram. Keep up the good work!
Sam Turnbull says
I'm so glad you did too, Diane! So happy you loved it 🙂
Christie says
Hi, Sam!!
I made this recipe and I love it.
My only “problem”:
There’s so much and it’s just me and my cat.
Since my cat can’t eat it, I have it all to myself but don’t think I can finish it all before it goes bad.
Can this be frozen?
You are one of my top favorite vegan cooks/bloggers!
I saved up for a refurbished Blendtec (sewing that you love yours and had a contest for one a while back) and I love it! I just don’t know if it’s supposed to get warm when making this recipe... I guess I have some research to do, haha.
I also made your vanilla cupcakes the other day and they were delicious! They tasted different at first but then I couldn’t resist, and I got to bring one to a friend to celebrate my birthday, which I normally don’t do much of anything because it’s a sad day for me at the same time.
But because the cupcakes were so yummy (my friend loved hers!) and I got to share with someone, it was a bit sweeter. So, I have you to thank for that since you made such a simple, affordable recipe and shared it with the world.
I made the mistake of thinking confectioner’s glaze was vegan and found out it isn’t. I feel bad, but I’ll make sure to write down what to avoid the next time I buy sprinkles. I’ll be sure to leave an excellent review on your vanilla cake/cupcakes recipe soon!
I hope you all are well and having an amazing day. 🙂
Sam Turnbull says
Aww thank you so much, Christie, so happy you love my recipes so much, and flattered I am one of your favourites 🙂 I haven't tried it myself but this recipe should freeze just fine. Enjoy!
Pam says
I made it! It’s delicious!
I thought the sauce would be too heavy for me, but the cauliflower is nice and fluffy, so you don’t feel weighed down. And that sauce!! Delicious, well done. I love how you got such a creamy sauce with only a 1/2cup cashews! I’ve made cashew-based pasta sauce, and the cashews are usually half the recipe, haha.
Has anyone tried making this and freezing? I think it would work ok (I would maybe undercook the cauliflower a bit, and make fresh rice/quinoa etc.). I’m just curious about the cashew sauce, if it might separate?...I haven’t tried yet, but planning on cooking up a big batch and freezing individually...for those days that you want something delicious for supper...but don’t want to...move.
Lol!
Just wanted to ask about your cauliflower...You say half a cauliflower, or about 6 cups. I chopped up my WHOLE cauliflower, and it maybe gave me 3 cups. Am I just getting wimpy cauliflower around here?! Lol
Thanks for the delicious recipe!
Sam Turnbull says
Hi Pam, haha! Yes, perhaps you just have a smaller cauliflower which is why I give a cup measurement as well. The cauliflower I buy is usually about 10 - 12 inches wide. As for the sauce, I haven't tried it myself but I believe it should freeze just fine. Enjoy!
Nicole says
Omg soooo good! I'm officially a fan of your recipes! I would like to add another vegetable to it next time to increase my veggie intake. What vegetable would you suggest?
Sam Turnbull says
Haha, awesome! So happy you enjoyed! Traditionally butter chicken is just the sauce and chicken, so that's why I kept it the sauce and cauliflower for my recipe. You could add any veggie you like, mushrooms, eggplant, or potatoes might be nice.
Kate says
Delicious!! My not so adventurous 3 year old even enjoyed it (these were definitely new flavors for him). I didn't have naan so we had roasted broccoli on the side, but I'm going to keep my eyes open for vegan naan for next time!!
Sam Turnbull says
Wonderful! So thrilled you enjoyed it so much, Kate 🙂
Anjali says
OMG I got my family to eat cauliflower. They absolutely loved it. Thank you for this super easy recipe.
Sam Turnbull says
Haha! That's wonderful! Thrilled everyone loved it so much, Anjali 🙂
Lisa says
Made this last night and it was amazing. I doubled it, used oil instead of v-butter, and did 1/2 cup cashews + a 5oz container of silk plain almond yogurt for the sauce. Also held back some water since I like a thick sauce. It turned out beautifully. Always love your recipes. You were a huge help when I first went vegan in 2017. Thank you so much from me and the animals 🙂
Sam Turnbull says
Aww you're most welcome, Lisa, and the animals 🙂
Angela says
Had this dish at a friends last night for dinner. It was so delicious! I have just gotten back from St.Lawrence Market with the ingredients. I'm looking forward to making it!
Sam Turnbull says
Yay! I hope you love it, Angela 🙂
Angela says
Got all the ingredients, will be trying it this weekend - thanks for your hard work!
Jess says
Absolutely delicious and easy meal Sam! Perfect! I struggle to find vegan meals that my step son will eat and this was a winner. Thanks so much!!
Sam Turnbull says
That's wonderful, Jess! So happy to hear that 🙂
an nijenhuis says
Loved the tast, so easy to make
On my plate I added half of a diced mango, for the fresh touch.
tasted good.
Sam Turnbull says
Sounds great!
Andrea Mardones says
I would really love to make this recipe but I’m allergic to cinnamon and I haven’t found a good replacement for the garam masala
Any tips?
Thanks
Sam Turnbull says
I would try making my own garam masala and simply omitting the cinnamon. This recipe doesn't even call for cinnamon. Hope that helps!
Andrea Mardones says
Thank you for replying to me is an honour .. I ended up adding Merken to it.. Chilean spice very delicious
It turned out amazing!!!
Tiffany Chaffin says
I made this last night and I am currently enjoying a leftover bowl at my desk at work! Another fantastic recipe!
Sam Turnbull says
Thrilled you enjoyed it so much, Tiffany 🙂
Brianna says
I didn’t have cashews so I made a roux instead, and it was amazing! I added some potatoes, too. The whole family loved this recipe.
Sam Turnbull says
So happy you enjoyed!
Cynthia says
I was looking fo something easy AND tasty and this recipe delivered on both - even leftovers are lick-the-bowl worthy! It’s creamy with a buttery after taste... fabulous!
Sam Turnbull says
Yay! Thrilled you enjoyed it, Cynthia 🙂
Kerry-Anne says
My three year old cleaned his plate!!! Win! My husband and I loved it too. Our copy of Fuss Free Vegan arrived today, and this recipe just made me excited to try so many more - thanks!
Sam Turnbull says
Aw that's wonderful!! So thrilled you are enjoying so many of my recipes, Kerry-Anne. I hope you love the book!
Yulca says
This was brought to my attention because of your "Best of 2018' list and got devoured yesterday evening (along with some rice and soy yogurt). Yum! That sauce is insane and going to be a staple from now on - omni hubby loved it, too. Next time maybe with broccoli and chickpeas instead of the cauliflower.... getting hungry again :D.
Sam Turnbull says
Haha! Amazing!! Thrilled you loved another recipe so much, Yulca 🙂
Lisa says
OMG!! I made this tonight for supper!! It was soooo good! I will definitely be making this again and want to add some chic peas to the cauliflower next time.. Can't wait for supper tomorrow night to enjoy the leftovers!
Sam Turnbull says
Yay!! Thrilled you loved it so much, Lisa 🙂
Courtney R says
Simple and absolutely delicious! Im not a HUGE cauliflower fan but i love trying new recipes. If it's made of plants, I'll try it! This one is a keeper!
Courtney R says
Also I added peas upon reading another's comment. Great addition!
Sam Turnbull says
Haha! That's awesome! So happy you loved it so much, Courtney 🙂
Corrie says
This recipe is a hit! Ive made it for my 9 year old, my entire class, and my husbands co workers. This is a go to for potlucks. I am always having people ask for the recipe. This is a go to when company is over in my home. Thanks for this recipe!!
Sam Turnbull says
That's so wonderful!! So very happy everyone is enjoying it so much, Corrie 🙂
Michelle says
Hey Sam! I finally got around to trying this last week. Both me and my husband loved it! We had the leftovers for dinner tonight and wow! It was still delicious! The mark of an excellent meal is something that tastes as good if not better the second time around! 🙂
Sam Turnbull says
Wonderful!!! So thrilled you enjoyed another recipe, Michelle!! 😀