skip to Main Content

Indian Butter Cauliflower

Indian Butter Cauliflower

Several alterations to the original recipe from Taste Magazine.
Course Vegetable
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4


  • 2 tbsp coconut or olive oil plus extra for greasing
  • 1 large cauliflower cut into large florets
  • 2 1/2 c coconut milk divided
  • 1 tbsp ginger grated
  • 4 cloves garlic finely minced, divided
  • 1 small onion chopped
  • 1 tbsp garam masala
  • 3 tsp curry powder
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 5 1/2 oz tomato paste
  • 1/4 c parsley chopped


  • Preheat broiler; lightly grease a foil-lined baking sheet.
  • In large bowl, stir together cauliflower florets, 1/2 cup coconut milk, ginger and 1/2 of the garlic.
  • Marinate for 10 minutes then spread out on prepared baking sheet.
  • Broil cauliflower for 4 minutes or until the edges begin to char. Remove from oven and set aside.
  • In large skillet, heat 2 tbsp oil over medium heat. Add onion and cook until translucent, about 5 minutes.
  • Add remaining garlic and cook another 2 minutes.
  • Stir in spices and continue stirring for another minute.
  • Stir in tomato paste, and then stir in remaining 2 c coconut milk.
  • Bring sauce to a hard boil and then simmer, stirring occasionally, until slightly thickened, about 5 minutes.
  • Add cauliflower and any pan juices, to sauce. Cook until warmed through, about 3 minutes.
  • Remove from heat, add parsley.