Sharing my vegan twist on a classic Indian dish with this Indian Coconut Butter Cauliflower. I’ve swapped the chicken for nutrient packed cauliflower, and replaced the heavy cream and butter with rich and creamy coconut milk and coconut oil. This coconut butter cauliflower is the perfect healthy, but still delicious, alternative to the traditional heavier version. It has a quick 30 minute cooking time and uses pantry staple ingredients. Making this recipe perfect for any night of the week.

overhead photo of Indian Coconut Butter Cauliflower

My favorite thing to do is to cook for others. Creating a recipe that I know someone is going to love is such a fulfilling thing for me. It’s one of the reasons I love cooking so much. When my family was in town over Christmas, I knew that I would have to make Indian Butter Chicken. Butter Chicken is one of my brother Creighton’s favorite dishes. The rest of the crew loves a good Indian dish too.

That being said, there are a few people in the family who prefer a vegan/vegetarian diet. Enter this coconut butter cauliflower. It has all the same flavors and creamy sauce as classic butter chicken. However, it omits the chicken and replaces it with cauliflower, and is made vegan by using of creamy coconut milk.

It also happens to be much easier to prepare with just a 30 minute cooking time. So basically, it’s the perfect recipe for January.

Indian Coconut Butter Cauliflower in skillet

I wanted to keep the dish as authentic as possible. So I first “marinated” the cauliflower in a mix of coconut milk, garlic, and ginger. It’s just a quick marinade to help the cauliflower soak up the garlic and ginger flavors. Once the cauliflower has marinated for 10 minutes or so, it’s time to broil. I like to do this to give the cauliflower a head start on cooking. it also gives it a nice little char before being added to the coconut butter sauce.

While the cauliflower is “marinating”, I make the coconut butter sauce to keep the recipe moving right along. The key to any good Indian butter sauce is all in the spices. I used a mix of garlic, ginger, garam masala, yellow curry powder, turmeric, and cayenne pepper for a very well spiced sauce. It’s warming and spicy, but not in an overpowering way. If you’re sensitive to heat, just adjust the amount of cayenne pepper to your liking.

My real secret to a delicious Indian sauce, whether vegan or not, is coconut milk. I adore using coconut milk in place of cream in any Indian style sauce I make. I find it not only to be creamier and healthier, but also every bit as delicious (if not more so) than what you might get at Indian restaurant. The coconut pairs so well with the Indian sauce seasonings. It’s always my go-to when making Indian inspired food.

By the time you have the sauce together, the cauliflower should be ready to go. Just slide it right into the sauce to finish cooking.

overhead photo of Indian Coconut Butter Cauliflower

As you can probably guess, my favorite way to serve this is over steamed rice with a side of my homemade naan (which I’ve been making almost every other day as of late). If you’d like something a little more nutrient dense than white rice, try using steamed brown rice or quinoa.

I ended up serving this with a little mango salsa on top (just a simple mix of diced mango, jalapeño, lime, and cilantro) and it was truly delicious. I would highly recommend if you love a fruity touch of sweetness, which you know I do.

side angle photo of Indian Coconut Butter Cauliflower

So, what was the family’s verdict?

Let’s just put it this way, all of the coconut butter cauliflower was eaten before the chicken version was touched. Trust me, I’m shocked that everyone, even the meat eaters in the family, went for the vegan version. This dish is truly loved by all. In fact, some of my harshest critics said this was some of the best Indian food they’ve eaten. Even one family member who has been to India several times.

I think it’s safe to say the recipe is a true hit. I’m sure I’ll be making it over and over again, especially since it’s so easy.

overhead close up photo of Indian Coconut Butter Cauliflower

If you make this Indian coconut butter cauliflower, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

30 Minute Indian Coconut Butter Cauliflower

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories Per Serving: 312 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the broiler to high. Grease a baking sheet with olive oil.
    2. In a large bowl, combine the cauliflower, 1/3 cup coconut milk, 2 cloves chopped garlic, 1 tablespoon grated ginger, and a pinch of salt. Let sit 10 minutes to "marinate". Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char on the edges. 
    3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the remaining garlic and ginger, cooking another 5 minutes. Stir in the garam masala, curry powder, turmeric, and cayenne, and cook until fragrant, about 1 minute.
    4. Add the tomato paste and remaining 2 cups coconut milk. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Stir in coconut oil. If the sauce seems thick, thin with 1/2 to 1/2 additional coconut milk or water. Add the cauliflower and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.
    5. Serve the cauliflower and sauce over bowls of rice with fresh naan and mango chutney, if desired. Enjoy!

horizontal photo of Indian Coconut Butter Cauliflower

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Comments

  1. 5 stars
    My husband and I LOVE this dish! It’s super flavorful, and our go to recipe throughout the year. To cut down the prep time we usually make a bunch of ziplock baggies with the spices so it’s easy to dump into the skillet after work. We also like to add shredded chicken thighs for a little more protein. Highly recommend! The leftovers are even better :). Thank you Tieghan!

    1. Hey Kelsey,
      Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

  2. My oven is not working! I have made this twice but this time I am wondering if I can do this totally on the stove. Thank you!

    1. Hey Jordy,
      Sure, you could definitely cook this in a skillet on the stove top. I hope you love the recipe, please let me know if you give it a try! xTieghan

  3. This was amazing! My family loved it and one of them took leftovers to work and had co-workers salivating when they walked in the lunch room! So simple and easy too!

    1. Hey Rosemary,
      Happy Friday! I’m so glad this recipe was enjoyed, thanks for giving it a try! xTieghan

  4. 5 stars
    This is one of my favorites. It is a classic in our family and I make it often. I love how simple it is and how quickly I can whip it up! Thank you!

    1. Hey Katie,
      I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan

  5. 5 stars
    I just finished having the most delightful taste bud experience. Nice light flavors. I did add chopped red bell pepper and cherry tomatoes cut in half just for color. My wife even liked the flavor. I’ll make this recipe again and am sending to a couple for recipe friends. Thank You so much It is delicious.

    1. Hey Charles,
      Happy Friday!! I am so excited that this recipe was enjoyed, I appreciate you giving it a try!! xTieghan

    1. Hey Sara,
      Happy Weekend! Thanks for giving the recipe a try, I am so glad it was enjoyed! xTieghan

    1. Hey Sarabel,
      Sure, I think paneer would be great here! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 5 stars
    This was soo what my fam needed for dinner tonight! I added a can of white beans for some extra protein. We decided recently to be vegetarian so recipes like this are golden! Thanks Tieghan!

    1. Hey Erin,
      I think this would be fine to freeze! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Yasmin,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan

  7. You have done it again. Your recipes never cease to amaze me! This dish was so good and had a wonderful buttery texture. It was wonderful and will be a repeat at our house!

    1. Hey Heidi,
      Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan

    1. Hey Laura,
      I am so glad you have enjoyed the recipe, thanks so much for making it! Have a great week! xTieghan

    1. Hey Angela,
      I would say about 2 cups. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. 5 stars
    Made this tonight and it was so good! Perfect for meatless Mondays! Love how the cauliflower got a little crispy from the broiler and the spices were perfect, I did reduce the amount of cayenne to 1/4tsp and it still had a good amount of kick!

  9. 5 stars
    Delicious! I added cashews to mine for a nice crunch and protein. For the rice, I added some of the same spices used in the sauce along with cardamom.

    1. Hey Danielle,
      Try using curry powder in place of the garam masala. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Celi,
      Thanks a lot for making this recipe, I am delighted that it was enjoyed! Happy Friday:) xTieghan

  10. 5 stars
    This was my first recipe from your site (I made it over a year ago) and it remains one of our favorites! I was wondering if it can be adapted for the slow cooker?? If so, do you have any tips?? We are spending the winter in Colorado, so I’m trying to do lots of slow cooker dishes that can cook while we are out skiing!

    Thanks! 🙂

    1. Hey Becky,
      I am so glad that the recipe was enjoyed, thanks so much for making it! Sure you could do the slow cooker on low for 6-8 hours. Have a great week:) xTieghan

    1. Hey Nicole,
      I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan

  11. 5 stars
    This was wonderful and easy to pull together. Only change I made was used 1/4 tsp of cayenne instead of 1 tsp and that was plenty spicy for me. Thanks for this easy weeknight meal!

  12. 5 stars
    We went to Kathmandu (a romantic reminiscing of our Nepal honeymoon) tonight for a healthy vegetarian cauliflower coconut curry wadding in your recipe too for homemade garlic herb naan. We had a lot of fun cooking together. Once again YOU, Half Baked Harvest, came through with sublime, flavor bursting recipes! Thank you. Moving on to Sheet pan Chicken Shawarma with sesame sweet potatoes and hummus, next. Can’t wait. Thank you for all of your creative recipes!

    1. Hey Christine,
      I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan

    1. Hey Irene,
      I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan

  13. 5 stars
    Okay, this was insanely good. I added a can of garbanzo beans to add a smidge more protein. Will make again and again!!

    1. Hey Katie,
      I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan

  14. 5 stars
    This dish is so delicious!! So many flavors and super easy to make. I’m avoiding certain carbs for the week so I decided to make lettuce wraps with this dish. I also heated some cauliflower rice and added that on top of the lettuce and then added this dish on top. So it was cauliflower with cauliflower pretty much but soooo delicious! Thanks for sharing your delicious recipes!

  15. 5 stars
    Another excellent recipe, well done Tieghan. This was absolutely great. We loved it! It’ll be in my regular rotation now and definitely a great option for when guests are over.

    1. Hey Dina,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy New Year! xTieghan

  16. 5 stars
    This meal is delicious! Really simple to follow and easy, clean ingredients! I made this with a bunch of additional veggies and the sauce is the best part!:)

    1. Hey Haley,
      I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

  17. 5 stars
    This was excellent! I made it exactly according to the directions and served it with long grain basmati rice, cucumber-mint raita, tamarind chutney and potato filling left over from masala dosas. Will definitely make again!

    1. Hey Rachel,
      I am thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

  18. I can across your info on Instagram and love it! I have made a few of your dishes and they are absolutely delicious. I do have a question. How do you calculate calories for your dishes? How did you know that X dish was let’s say 360 calories? I am asking because I started writing down my own recipes and want to include a calorie count. Thank you!!

    1. Hey Kaya,
      Thanks so much for following along and your super kind message! We use an online calculating system to measure our calories. Please let me know if you have any other questions! Happy New Year! xTieghan

  19. 5 stars
    this cauliflower recipe is BANGIN! Even my husband said “this is better than any Indian restaurant!” and I agree! I will make it again.

  20. 5 stars
    This came out amazing! I liked it better than going to an Indian restaurant. One of my favorite dishes now! My husband liked it but didn’t like the heat so we are going to make it again another night without the cayenne. And add some spice when serving. We put it over quinoa. Great recipe!

    1. Hey Courtney,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  21. 5 stars
    I made this a while back with my last head of cauliflower from the garden. This recipe is SO GOOD. Thank you! I try to make a recipe of yours once a week because it’s always a hit.

  22. 5 stars
    This was delicious- it was even a hit with the less adventurous eaters of my family. I ended up doing half cauliflower and half chicken, roasting them both the same way (for probably 20 min) and it turned out great.

  23. 4 stars
    Not sure why use olive oil to brown the onions, and then add coconut oil to the sauce later. I cooked onions in coconut oil. Also used diced tomato instead of one of the cups of coconut milk, as that seemed like a lot of coconut.

  24. 5 stars
    This is such a good recipe! Everyone loved it and no one in the family missed meat – which was huge win! We did add frozen peas at the end for an extra veggie and we only did 1/4 tsp of cayenne as our family would not be able to handle the full teaspoon the recipe calls for as we all would have been on fire if I did the full amount. It was the perfect amount of subtle heat that really enhanced the flavor. Will definitely be making this again! Thanks for all the delicious recipes!

    1. I am so happy this recipe turned out so well for you, Maddie! Thank you so much for trying this one! xTieghan

  25. 5 stars
    Really enjoyed this Indian CoconutButter Cauliflower. Even my husband who is a serious carnivore said he loved this and would like it again on another meatfree minday. That is high praise indeed!

  26. 5 stars
    I really enjoyed this recipe! It was easy, fast and super tasty. I used two small heads of romanesco instead of the cauliflower because that’s what I had. Otherwise I stuck to the recipe completely and I wouldn’t change a thing. Definitely adding this to the rotation!

  27. 3 stars
    Thanks this was decent. i think needs a lot of lime at the end. def get the naan or rice going. also more red chilli.

  28. 5 stars
    My family loved this meal. So easy to make and with such flavor. I definitely will be making this again. Definitely enjoyed it!

  29. Thanks for sharing this wonderful Indian recipe. It looks so delicious Adding coconut to any dish gives an addon flavor.

  30. 5 stars
    Made this tonight and it was delicious! I omitted the coconut oil at the end but otherwise made it just like this, so so tasty and quick to make.

  31. 5 stars
    The East Indian lady from whom I took courses decades ago would approve of this dish. Although she never used “yellow curry powder”, opting instead for a blend of individual spices appropriate to the dish, this turned out surprisingly good. I followed the recipe as written, cutting the cayenne to 1/8 tsp which was just enough to allow the other flavours to shine through. Well done. This is a keeper.

  32. 5 stars
    Made this last night and it was a hit. I love recipes that provide a base and you can play with it! I had some cooked chickpeas in the freezer and added those to the cauliflower. I went heavy on the cayenne. We had an heirloom tomato from the garden that was looking a little sad, I chopped it up and added it with the tomato paste. I made a side of homemade naan and used frozen brown rice from TJ’s as the base. Was thrilled to find chutney in the freezer, put that on the side with some greek yogurt to cut the heat. Next time I’ll probably put some frozen peas or green beans in for color. It was delicious, easy and I had everything in the pantry. I froze half so I can feel like a hero a few weeks from now when I don’t feel like cooking. This would also be good on some greens. I felt like it might be missing some sort of acid, I added a little lime juice (I’m always adding acid to food). This is a keeper!

    1. Hi Stacey! I am so happy this recipe turned out so well for you! Sounds like an amazing dinner! Thank you so much for trying this one! xTieghan

  33. I love this recipe. I add some chickpeas for protein… I don’t use so much cayenne as I’m a bit nervous of too much heat and I use diced Tom’s instead of the Tom paste to avoid so much salt. I also cover the cauliflower in the oven with alfoil to soften it some more. Thankyou so much!!

  34. I just made this last night, it was absolutely delicious! I served it over jasmine rice with chopped scallions and cilantro. My husband was raving about the sauce!

  35. 5 stars
    Made this just as written and it turned out AMAZING! 6/6 gave it two thumbs up and a spot on our bi-weekly Dinner rotation!
    Thank you for another excellent drool worthy recipe!

  36. This has become one of my family’s absolute favourite curries…I make it at least once a month, sometimes adding in leftover boiled potatoes if I have them 😋 Thank you so much for such a great, easy, delicious recipe.

  37. do you use canned coconut milk when making this recipe or the refrigerated carton coconut milk? thanks!

    1. Hey Stephanie,
      I like to use canned coconut milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  38. 5 stars
    With the snow in Colorado, I knew I needed some comfort food. This was absolutely perfect. Your recipes never disappoint and am already looking forward to leftovers tomorrow.

  39. 5 stars
    Absolutely delicious! Easy, creamy, and authentically flavourful! So pleased with this one! I own your cookbook and am never disappointed so I am glad to add this one to my WIN list!
    Thank you!

    1. Aw that is so amazing to hear! I am really glad you have been loving this, Serafina! I hope you are loving all of the recipes from the book! xTieghan

  40. 5 stars
    My husband and I are constantly on the lookout for good Indian recipes. We love Indian food, but haven’t been able to find very many that we’re able to pull off. This one is easily doable and DELICIOUS. The flavor is spectacular and doesn’t require nearly as much time as some Indian recipes. DON’T SKIP THE CILANTRO. I am often a cilantro skipper, but this recipe is absolutely perfected by the cilantro.

    1. YES!! So glad this one turned out so well fr you, Breanna! Thank you so much for trying it! xTieghan

  41. 5 stars
    Definitely a keeper!! My daughter recommended the kung pao cauliflower, but saw this and made it instead. Can’t wait to try the kung pao, but this was so good. Cut the recipe in half and have enough left over for my hubby for lunch tomorrow.

  42. 5 stars
    Definitely a keeper!! My daughter recommended the kung pao cauliflower, but saw this and made it instead. Can’t wait to try the kung pao, but this was so good. Cut the recipe in half and have enough left over for my hubby for lunch tomorrow.

  43. 5 stars
    Loved this recipe! It was super easy to prep and cook. The dish was filling and we ended up having leftovers for another day which is always a plus! Will definitely make again.

  44. I saved this recipe quite a while ago and came across it today while deciding what the heck to make for dinner. I barely got the suggestion out before hubs gave an enthusiastic “YES.” Looking forward to making it this evening: thank you for sharing!
    (BTW, your blog photo is amazing. It really captures the joy that cooking must give you!)

  45. Hi! Unrelated to the recipe but could you tell me where you buy your rustic looking plates and bowls? They’re beautiful! Thanks

  46. 5 stars
    Oh boy, this was soooo good! We didn’t miss the chicken or dairy at all.
    Will be making this one over and over, great recipe!

  47. This is so delicious!! I made the original recipe a few times but I also swapped the cauliflower for potatoes and it turned out great too! All your recipes that I try turn out great – I am very impressed with this beautiful blog!! Big fan from Germany!

  48. Delicious and so easy to make! I saved 1 cup of the sauce and will pour it over grilled shrimp for some other time.
    Changes I made: added 2 Tablespoons of brown sugar, only used 1/2 tsp of cayenne powder and used 2 full cans of coconut milk

  49. 5 stars
    Tried but last night.
    It was super delicious..yum yum 😋
    Quick and taste v
    My husband loved it
    Thank you so much for a great easy recipe 😊

    1. Hi Bree,
      Yes I think that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Sheetal,
      I would use your equivalent of yellow curry powder. I hope love the recipe, please let me know if you have any other questions! xTieghan

  50. Where’s the butter? 😀 If I’m going for a creamy, buttery flavor, how much would you add? Thanks!

    1. Hi Britt,
      This recipe is already creamy and does not require butter. I hope you love the recipe, please let me know if you have any other questions. xTieghan

  51. 5 stars
    I made this and it was a hit! My husband devoured his plate and was looking forward to having more. I have tried the recipe with the chicken this time i didn’t even miss it at all. I reduced the cayenne pepper a bit and the dish was still flavorful and satisfying.

  52. 5 stars
    We are obsessed with this dish! The only thing we had to change was that we used half the amount of cayenne because it was too spicy the first time we made it. Besides that, it’s perfect! We’ve started adding different veggies to the mix and we’ve even thrown in some garbanzo beans. Love love love this dish. Thank you for the recipe!!!

  53. 5 stars
    Delicious! I just made this! Doubled it first round, I had cauliflower from the garden. Roasted carrot with the cauliflower and added some frozen peas. Beautiful, spicy, delicious dish!!!

  54. 5 stars
    You are a magician!
    Back up to a week ago, we must moved to a new city and had TERRIBLE carry out Indian. I was looking for a way to get this bad food out of our memory so decided to try this after you posted about it on Insta.

    I’m a vege so I’ve never actually had Butter Chicken, but my husband loves it so I was excited to try it. This recipe has such rich, complex, deep flavors. I haven’t made much Indian food but this was so easy with accessible ingredients, simple for anyone to make.

    We both like spice and used 1 tsp. cayenne which was perfect for us, flavorful without being overly hot.

    The cauliflower took longer to roast for me so I just kept it in the oven until it was tender.

    I was a little worried about using that much tomato paste but it was definitely delicious and melded the flavors well.
    I added it to the pan after the spices bloomed and cooked it for a minute before adding the coconut milk, so for others that think it’s too tinny, maybe try this step first.

    1. Haha no magician, but I am REALLY glad you had success with this one! Thank you for trying this out, Tiffany! xTieghan

  55. 5 stars
    This was so unbelievably good. I’ve wanted to make it for a while and finally did. Well, it fulfilled all of my dreams and more! I had it over rice with a side of naan and it was perfect. I ran out of yellow curry powder but used a teaspoon of cumin and a tiny extra pinch of turmeric instead and it was still delicious.

  56. 5 stars
    Made this as a side dish to go with grilled halibut and it was delicious. Will definitely be making again!

  57. Tieghan—can the grated ginger be left out? Or would that completely change everything. I’m not a ginger lover. Reduce by half or leave out options? Thanks so much—this sounds delicious!

    1. Hi Kimberly,
      You can reduce or leave the ginger out, either way is fine:) I hope you love recipe, please let me know if you have any other questions! xTieghan

  58. 5 stars
    You nailed this one! I added chicken in another bowl and broiled that first, then broiled the cauliflower. Delicious dinner.

    1. Thank you so much Emily! I am really glad this recipe turned out so well for you! xTieghan

  59. 5 stars
    Turned out amazing. Marinated the cauliflower longer. Added a slightly more spices than the recipe and peas. Was a big hit!

    1. Thank you so much Alnoor! I am so glad this recipe turned out so well for you! xTieghan

  60. Oh! Wow! Second time I’ve made this, and it’s so delicious! A question though: can you suggest an alternative to broiling? It doesn’t quite get the cauliflower “done”….other than that, I’m going to be making this again and again! Tmrw, trying your kung pao cauliflower recipe. Thank you for your recipes and help!

    1. Hi Sandhya! The broiling should not cook the cauliflower all the way, it mainly cooks throughout the recipe. I am really glad this recipe turned out so well for you! xTieghan

  61. 5 stars
    I made this last night while making my actual dinner so I could have a healthy lunch throughout the week. I made a few minor adjustments – I used light vs full fat coconut milk, didn’t roast my cauliflower first, added a can of chickpeas, and tried to cook it in my Instant Pot to avoid having to be hands on with it on the stove.
    – For the coconut milk, it was good with light, but I might try with full fat to see if it’s a little richer.
    – The Instant Pot did *not* work. I tried to do Manual for 4 min, but it wouldn’t come to pressure. I re-opened the lid, stirred around, and tried again but same issue. It would count down, but never actually came to pressure. No biggie, I scraped the bottom and ended up just simmering for a few more min till the cauiflower was cooked. I wasn’t sure when the liquid was coconut milk if it would work, but I wanted to try anyways.

    Overall it’s super delicious, a little spicy, and the perfect healthy, one bowl lunch! I would probably make naan if it was dinner bc YUM. Highly recommend, thanks for a great recipe!!

    1. Thank you so much for trying this Beth! I am so glad it turned out so well for you!! xTieghan

  62. I just made this! I’m the only vegan in my family and we’re actually Hispanic so this was a new experience. I’ve had similar dishes from restaurants but this was so easy to make and my family loved it

    1. Hi Rae! I am so glad you and your family enjoyed this recipe!! Thank you so much for trying it! xTieghan

  63. 1 star
    Followed the recipe exactly and the flavor was just off. The tomato paste had left a tart flavor and the cauliflower was very undercooked, and I had small florets.

    1. Hi Sam! I am sorry to hear that! Please let me know if there is anything I can help with! xTieghan

  64. 5 stars
    We made this for dinner last night, along with the homemade naan bread and rice as recommended. Both were amazing! The cauliflower was deliciously spicy. We found ourselves making a list of all of the other things that would be delicious with the sauce, including chicken and eggplant. The homemade naan was also very successful and quite easy to make. No more grocery store naan for us!

  65. 2 stars
    I was excited by the vegan option but pretty disappointed with how this turned out. I would cut the tomato paste significantly next time. It overpowers they spices and the coconut milk isn’t able to cut it with creaminess. The result is a cauliflower in tomato sauce. I also didn’t have an oven that could broil cauliflower in 3-4 minutes, so I’d look into other options for baking it.

    1. Hi Jess! I am sorry about that! Please let me know if you have any other questions! Otherwise, I hope you enjoy this with less tomato sauce! xTieghan

  66. Hi Tieghan!

    I have been so excited to make this recipe, but I only have tomato paste concentrate (that comes in the tube). Do you think that would work? Given that its concentrate, I would just use less, but I wasn’t sure how that would impact the sauce.

    Thanks so much!

    1. Hi Megan,
      Yes this is totally fine to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  67. 5 stars
    I just made this today—it took a bit longer, as I’m
    a beginner cook, but it was worth the wait! Delicious. I do have one question—do you broil the cauliflower on high or low? Absolutely delicious—thank you! Looking forward to trying more of your vegetarian recipes and getting over my fear (and dislike) of cooking!

    1. Hi Sandhya! You can broil it on high, but please watch it so it does not burn! I hope you love this recipe! xTieghan

  68. Unfortunately didn’t enjoy this too much. Cauliflower not cooked enough and overall not enough flavor

    1. Thank you Paul! Yes, I recommend adding enough to your liking. I hope this still turned out well for you! xTieghan

  69. 5 stars
    I have made this a couple of times. First time with fresh cauliflower and cilantro and last night with frozen cauliflower and dried cilantro (due to being quarantined) and it was still.so delicious. Absolutely love all your recipes. My goal is to get all my friends and family to follow you! They need your greatness in their lives!

    1. Hi Johanna! I use Simply Organic brand! I hope you love this recipe! Please let me know if you have any other questions! xTieghan

  70. 5 stars
    This recipe was so simple and delicious. I would maybe use a little less tomato paste next time bc the tomato taste was a little strong for my liking. Will definitely be making again!!

  71. 5 stars
    This recipe was easy to follow (very detailed!) and made the most amazing Indian dish I’ve ever cooked! Seriously, this dish was perfect. 10/10 would recommend to all my friends ?

  72. Hi Tieghan!

    I LOVE butter chicken and am a new fan of yours. Any tips for making this recipe with chicken instead? Would
    Be awesome to have one of my “restaurant” faves during this quarantine.

    Thank you!
    Angela

  73. 5 stars
    I made this delicious recipe today and my husband and I enjoyed it. We had it with home made rotis. It looked and smelled like restaurant style. Thank you so much ?♥️

  74. 2 stars
    I was excited to make this, I love your recipes. But this one didn’t work for me. The tomato paste was too much!! It’s such a concentrated flavor so using the entire can was overload.

    1. Hi Laura! I am sorry to hear that. Did the spices not come through for you? I would love to help if you have questions! I hope you love all of the other recipes you try of mine! xTieghan

    1. Hi Caitlyn! You could, but its okay not to as well! I hope you love this recipe! Please let me know if you have any other questions! xTieghan

  75. 5 stars
    Finally made this tonight! It’s such a great weeknight meal that hits the spot, with easy to make and filling.
    I have to use less cayenne next time, because I’m pretty sure my cayennes from our farm is super hot, so it always goes a little too spicy for us with the full dose. Gets the sinuses going!

    1. I am so glad this turned out so well for you, Amy! That is so cool that you grow cayenne peppers yourself too! xTieghan

  76. 5 stars
    This is the best thing I’ve cooked in quite a while. Just fantastic and worth sharing. It took me FAR LONGER than 30 minutes. I think it’s silly to make that claim.

    1. Hi Kathy! I am so glad this recipe turned out so well for you! Also, sorry that the cooking took a bit longer for you, it varies from person to person! Thank you for trying this! xTieghan

  77. This looks very delicious
    I’m definitely trying it this week
    What can I use as a substitute instead of garam masala?

    1. Hi Tamara! I am so glad you like this recipe! I would suggest using 1 part cumin to 1/4 part all spice to replace it! Please let me know if you have any other questions! xTieghan

  78. 5 stars
    Made this last night and it was a complete winner! Delicious, full of flavor. Husband, who’s NOT vegetarian (in any way !) absolutely loved this. Will make again and again. Thanks!

  79. Hi! I made this recipe and it was great, however it tasted nothing like when I order it at my favorite restaurant. I think it might be my blend of garam masala. Do you have a brand you’d recommend or a better place to purchase or even one of your own? Thanks!

    1. Hi Aurora! I use simply organic or whole foods brand. I have found both to be really great! You can also make you own to get the flavors just right too. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  80. 5 stars
    This recipe is incredible! It tastes just like the original! I added a can of chickpeas into the mix with my cauliflower florets, but otherwise didn’t change anything else. Huge fan! Highly recommend!

  81. 4 stars
    A great framework! I made a few changes after tasting the sauce at 30 minutes and I think they made it really delicious. I added: 1/2 tsp or so of brown sugar
    1 tsp of salt
    1/4 tsp additional curry powder.
    The biggest change I made was just cooking the whole thing for an additional 15-20 minutes. I think the original recipe is great but if you have extra time the additional simmering made a HUGE difference!
    Thanks so much for this inspiring recipe!

  82. 5 stars
    Terrific recipe! I fried up some cubed creamer potatoes in the coconut oil and added them at the end. Gave the dish a bit more substance. Sauce was awesome. Can’t wait to make it again.

  83. I have made this a few times now and absolutely LOVE it. Great flavor and relatively simple. I would recommend starting with a pinch of cayenne first and add to taste as the first time I made this it was a tad spicy for me but still delicious. This is great on its own or with rice but I also made a side dish of rainbow chard simmered and chickpeas and it paired very nicely. Fantastic recipe I will keep in my rotation for sure , thank you!

  84. 5 stars
    This is so good I just texted the recipe to all my friends. I only had about 2 oz of tomato paste so i added a can of diced tomatoes and it actually worked really well, plus helps thin out the sauce after it reduces. Divine!!

  85. 5 stars
    I finally made this tonight and WOW…..so delicious! And a breeze to prepare. Perfect for a weeknight dinner! This will definitely be in regular rotation. Thank you for such an awesome recipe! It’s actually a HBH week because I made your Everything Bagel salad from your cookbook and that’s been my lunches this week. That’s a winner too! Easy and Delicious! Thank you!

  86. This was super yummy! I wanna make this for my friends who are about to have a baby so they have some fresh food from the freezer. Is this freezable??

    1. Hey Margot! Yes, this freezes wonderfully! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  87. 5 stars
    All of your recipes are amazing, easy to prepare and immediately become family favorites – this one is the best one yet! WOW came out of everyone’s mouth that tried it and ‘why isn’t there more?’ … we LOVED it!

  88. I made this for the family a fortnight ago and it’s already been requested again for dinner this week. It was sooo delicious and a huge hit! A also added sweet potato and baby peas.

  89. 3 stars
    I usually put diced canned tomatoes in my curry, and thought the tomato paste would be similar. It was just too “tomatoey” for me.

  90. I made this last night and it was truly delicious. Incredibly I didn’t’ have any tomato paste in my cupboard and it still tasted amazing. I served it over the new Kale gnocchi from Trader Joe’s. A yummy alternative to brown rice. This is going to be one of my new staples!

  91. 5 stars
    I made this last night, and it was so good! I’m sensitive to tomatoes so I used a little red wine vinegar and lime juice to give it the acidity I thought the tomatoes probably did. I’m also sensitive to cayenne pepper so I just used a little bit more black pepper and a bit more ginger for spiciness. We can’t eat grains so I served it over chickpea pasta. Delish!

  92. Love it! So fragrant. But I misread the ingredients as 2 times 1/3 cup. Will be trying again with the right amount of coconut milk.

  93. Made this skipping the cauliflower roasting resulting in less colour and flavour, but still tasty & nourishing.
    Thank u.

  94. 5 stars
    I’m recently obsessed with cauliflower-based recipes, and this one did not disappoint! So so yummy and perfect comfort food for cold winter days. I served with bakery-bought naan and the whole family loved it.

  95. 5 stars
    Ive made this twice now, once with chicken and once with cauliflower and it is sooo good! My family and my in-laws are from Pakistan and India and it tastes so good to us, super flavorful 🙂

  96. I’m hoping to try this for dinner – it looks delish. One question – Is this more than 1 can of coconut milk?

    1. Hey Holly! Yes, this is about 1 1/2 cans of coconut milk. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  97. 5 stars
    You’ve done it again. Consistently making delicious recipes. Love the healthy take on this curry. This was so good and so easy. Thank you!!

    1. Hi Alex! I am so glad this turned out so well for you! Thank you! I hope you continue to enjoy my recipes! xTieghan

  98. 3 stars
    Sadly, I’m one of the few people that had problems with this dish. The cauliflower was too crunchy, and I was worried the large head of cauliflower I used may have been too large? Would have been helpful to have more specific instructions on quantity and size of the pieces. I enjoy spicy food, but this was way too spicy and the flavors were a bit too intense. Maybe the curry powder I used was different than others. Also thought it had too much tomato sauce as well. I didn’t get any kind of creamy, buttery mouthwatering experience, as I had hoped. I liked other people’s suggestion of adding chickpeas or using sweet potato instead of cauliflower. I don’t think I’d make it again though.

    1. Hi Larissa! I am sorry to hear that. Is there anything that could have gone wrong while making it? I would love to help! xTieghan

  99. Would using frozen cauliflower be okay? I am thinking of just de-thawing and then possibly putting it under the broiler for a bit longer?

    1. Hi Eleanor! I am sure frozen cauliflower will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  100. I made this and naan bread both were delicious. But it took me much longer to fix than your recipe stated. How do cookbook authors come up with the time?
    Love your instagram posts.
    Anne

    1. Hi Anne! I base the time off of how long it takes me to prep + cook the recipe. I run through it multiple time, but everyone cooks at their own pace. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  101. 5 stars
    This was so good!
    Not only did I LOVE it with a high bar on Indian food after living in Vancouver and London, my meat loving family (husband, 5yrs & 2yrs old boys) loved this too!
    I made the Naan bread to go with it, which was a slight fail as I made it too sticky but was still very good even if aesthetically not as beautiful as yours…
    Thank you always, and more vegetarian/ vegan options would be exciting to see! XX

    1. I am so glad you loved this Theresa! Thank you so much!! I hope you continue to enjoy my recipes! xTieghan

  102. Made this last week for my very picky gang of 8! Rave reviews. Am trying it now in the slow cooker….any tips or changes?

    1. HI Sarah, I would cook on low for 4-6 hours. I have not tested this so I really can’t say how it will turn out, but this is what I would do. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  103. I was wondering how long it would take if I just chucked everything into an instant pot as I’m short on time?

    1. Hi Ana! I would try cooking on high pressure for 6 minutes. I have not tested this, so I am not sure of the end result, but this is what I would try. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  104. 5 stars
    Girl, this is my favorite recipe of yours to date (Have been a follower for awhile).I just made this over the weekend because my husband has to go vegan for 21 days and omg I could eat this every night. I don’t miss the chicken one bit. Well done!

  105. I usually don’t have much success with cooking with Indian flavors at home. Take out is usually so much better, but this recipe was spot on! Rivals take out. Perfect for a cold, winter day. Delish!

    1. Hi Christine! I recommend full fat coconut milk for best result, but I imagine light coconut milk would work OK too. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  106. 3 stars
    Hello. I just tried your recipe and I think broiling the cauliflower for 4 minutes is way too short to get it cooked. It came out really raw. I hardly ever broil anything but roasting cauliflower usually takes 40 minutes (240°C) in my oven. The sauce was really good though but I think there should be more of it, especially if you have it with naan. You want to « sauce » it as we say in French (that means dipping bread in sauce until you die). So I ended up adding 2 cups water to cook the cauliflower for 20 or so minutes more. Anyway I really like your website and recipes. I want to eat everything. Thanks for sharing.

  107. 5 stars
    This was delicious! The only comment I have is that the cauliflower was not cooked all the way after following the recipe. I ended up simmering it in the sauce for about 30min until the cauliflower was cooked to my liking. Would definitely make it again! Thanks for sharing!

  108. 5 stars
    I am so excited to try this recipe. Would it be okay if I subbed lite coconut milk? Trying to adapt this to a Weight Watchers friendly version. Thank you so much! Love this blog so much.

    1. HI! I am sure lite coconut milk will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  109. Having decided to eat more plant based in 2020 this is the first recipe I made and oh wow! Not one word was said to each other until it was all devoured. We also added some goats cheese on top, unreal. Thanks Tieghan and Happy New Year!

  110. Happy New Year Tieghan. I was gifted your lovely new cook book for Christmas. Making the walnut crusted chicken With honey and Brie for NY dinner tonight. Love all your posts. Excited for what’s to come. Thank you!!

    1. Thank you so much Allison! I hope you love that recipe and all of the others you try! Happy New Year! xTieghan

  111. This is SUCH a delicious recipe!!!!! I had a head of cauliflower needing to be used, I looked this up and WOW!!!!! I was not disappointed! I did add a few things, like every recipe that I use. I served it over basmati rice to my wife whose first word out of her mouth after tasting it was WOW!… Thankfully I made enough of the sauce/ gravy to put some tofu into for our next meal. I’ll be saving this recipe to use again in the future.

  112. So yummy! I added some frozen peas and carrots as well, for extra veggie power. I also used coconut cream instead of milk, since that’s what I had on hand. This sauce reminds me a lot of my favorite, vegetable korma, and I would definitely make it again for that, and add in the golden raisins and cashews that korma has. Thanks for sharing the recipe!!

  113. I have never cooked with coconut oil or milk before. Your recipe popped up on my pinterest feed and it looks so yummy I’d like to try it! Will using the coconut milk and oil make the dish taste like coconut? Sorry, I’m new at using coconut in savory foods,

    1. Hi Cat! There is a mild coconut flavor to this dish. We find it delicious this way. It’s not sweet at all. That said, if you prefer you can use heavy cream and butter in place of the coconut milk and coconut oil. Either way the dish will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan

  114. When broiling, how close is the cauliflower to broiler element? Or what position in the oven should the sheet pan be sitting?

    1. HI! The rack should be in the upper 1/3 of the oven. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan

  115. 4 stars
    Really good and easy to out together. I didn’t have coconut milk on hand but had everything else so I used half and half. It was tastey. Spice was a bit much for me so.next time I’ll tone that down. Thanks for.this.

  116. 5 stars
    Made this for Monday’s dinner for my boyfriend and I and man was this a hit! Sooooo yummy!!!! And spicy ! I love curry and Indian food so this was so good and hit the spot! Even my bf who hates veggies loved it and plus it tastes little time to make 🙂 will def make it again!

  117. 5 stars
    This dish was incredible! It looked just like the photo and the flavor was amazing. No chicken needed… cauliflower was so yummy.

  118. 5 stars
    This was fantastic. Thanks! I added a potato and a few peas since my cauliflower was small. The hubs loved it.

  119. 5 stars
    just made it here in Corsica and loved it!!
    at first sight, my fiancé tought it was chicken…. it smells so good and so easily prepared
    so tasty, we loved it so much
    i’ve discovered your blog few months ago and you made me loved to cook again 😉
    can’t wait to try another of your recipes: I want to taste your naan recipe, seems to be so easy
    “te ringraziu” and wish you the best

  120. 5 stars
    Um, I love you! This is the best butter sauce I’ve ever had!!! This was amazing! Only bummer is that my husband was not happy he had to share. He’s vegetarian and the kids and I aren’t. I made orange chicken and this for him. I threw in some cubed tofu for protein. The kids (all of us) devoured it. We licked plates. We licked spoons. We broke every rule as far as manners go. I’ll be making this all the time! THanks for the awesome recipe!

    1. Haha that is so amazing! I am so glad you and your entire family loved this recipe, Heidi! Thank you so much! xTieghan

  121. 5 stars
    Just made this and it was really yummy. The cauliflower was a little bit too crunchy for my liking so next time I will either cook it a bit longer or cut it into smaller chunks. Would definitely recommend it though.

  122. I’ve made this several times and it’s absolutely delicious! It’s one of the best vegan meals and so easy. Just a tiny sprinkle of cayenne is perfect for me. Thanks for all of your recipes. I use many but this is a favourite!!!!

  123. 5 stars
    Phenomenal recipe! The best Indian curry I have ever made, ranking with my curry experiences in my travels throughout India. Thank you so much for this gem of a recipe. I actually find it extremely difficult to cook Indian foods well and this hit the mark! Will try it next time using potatoes or prawns 🙂

  124. 5 stars
    This is one of my go-to recipes, we love it!!!!! To make it even easier I skip marinating the cauliflower & just toss it right in the oven to broil ?

  125. I really want to make this but my apartment came with a convection oven that doesn’t have a broiler function. Will it work if I just put it on the highest possible temperature?

    1. Hi Cathy! Yes, the highest temp. possibly will work perfect! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  126. 5 stars
    Delicious and super easy! I’d go easy on the tomato paste…I probably used about half of what it says to and I thought it was plenty.

  127. I absolutely love this dish! The only thing I would highly recommend is broiling cauliflower for AT LEAST ten minutes – five and you’ll have raw cauliflower. It was better the second time I made it because I really let it broil.

    For non-spicy folks/kids, I used 1/4 teaspoon cayenne and added about 1 tablespoon of sugar—it was sooo good!!

    Now if I can just braven up to try and make my own naan 🙂

    1. I am so glad you loved this recipe Lucie!! The naan is one of my favorite parts, I highly recommend trying it! Thank you Lucie! xTieghan

  128. 4 stars
    Hi, just in mid cook with this.
    Wondering what you mean by tomatoe paste? Would tomatoe purée work or if not part of a tin of tomatoes? I think you might mean passata? I’m British and we don’t have easy access to paste?
    Thanks
    Eileen \

    1. Hi Eileen! You can use tomato puree, that will work just great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  129. Looks amazing, and I’m very much looking forward to making and eating this. My only problem is the terms you’ve used in your recipe. I’m from England so have no idea what you mean by cup of coconut milk, or 6oz tomato puree. As you mention cilantro rather than coriander I’m guessing that these are terms used in America.

    Would you kindly translate for me please?

    1. Hello from across the pond! We don’t metric conversions on our recipes sorry. It would be about 237mL of coconut milk. And it would be roughly .17 kg of tomato puree. And yes coriander :slightly_smiling_face: Let me know if you have any other questions as you go along. Enjoy! X Kelly

  130. 5 stars
    Delicious and simple to make. My broiler is terrible. so I roasted the cauliflower at 450 for 10 minutes. Used parsley instead of cilantro because some of my family don’t care for cilantro. Served with basmati, naan, chutney, peanuts and roasted asparagus. Thanks for another great recipe!

  131. 5 stars
    love this recipe. It’s very flavorful but Have to admit Ichickened out and used a little less cayenne. I also added some green peas and chic peas and didn’t have any naan to sop up the delicious sauce.Next time because this will surely be in the regular rotation!

  132. 5 stars
    This is honestly so amazing! I made it last night and it really did take only 30 minutes to put together. The whole kitchen smelled amazing and I now have lunch for a week! Thank you for the recipe!

    1. Hey Debbie, The marinade is tossed with the cauliflower in the second step of the recipe. It’s then broiled in the oven. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  133. 5 stars
    I had an extra head of cauliflower in the fridge, and this recipe saved the day! Perfect blend of spices, and made with ingredients that I always have on hand. I also threw in some spinach at the end. I never would have though to broil cauliflower – I loved the texture of it! Will definitely be making this again.

  134. This looks so delicious! Could you please tell me the quantity for one serving. This would be very helpful! Thanks kindly.

  135. I just made this – mine came out a bit more red than yours – but oh is it delicious!! Taking it for lunch tomorrow and can’t wait to make my co-workers jealous!

  136. 5 stars
    A nice, straightforward recipe that was delicious. I missed the cilantro at the end. My boys loved it. Thanks

  137. 4 stars
    I tried this out tonight after a serious indian food craving hit! This was easy, quick, and delicious!! It was a little bit heavy for my liking, so next time I may use a little less oil and coconut milk! Otherwise, it was spot on! Yum. Thanks for sharing this 🙂

  138. There are two Indian dishes that I love making and they are Bhaingan Bharta and Channa Masala so I will be happy to try this recipe. Thanks for sharing.

  139. Made this for dinner last night and it was a HIT! Everyone loved it. Great Flavors!! Took a bit longer than 30 minutes but it was worth it!

  140. 5 stars
    This was amazing! My husband and I both loved it!! So easy to make! I did only use 1/4 of the cayenne pepper and so glad I did- it was the perfect amount of heat! Thanks for the recipe.

  141. 5 stars
    Tieghan, thank you for this recipe! It turned out really good… so good that I’m taking it to an Indian household for a side dish tonight! 🙂 And the hubby of the house is a “cheffy” kinda guy. I feel confident. 🙂 I’m serving of a jasmine coconut rice with toasted coconut and cilantro topping. Thank you for the mango chutney suggestion — really a nice surprise. LOVE your website and everything on it!

  142. 5 stars
    This dish is AMAZING and explodes with flavor!!! My Indian husband loved it and asked me to mark the recipe as one of our favorites to make again and again. I’ve never enjoyed cauliflower as much as I did with this dish. Definitely a must-try!

  143. 5 stars
    OHMYGOSHTHISWASSOOOOGOOD! I made a rookie mistake and over salted it BUT the mildness of the cauliflower (which genius idea to marinate it BTW!) and the rice (i made it coconut rice) it turned out well! I liked it so much i think i like it better than the Indian place in town where we would normally get our Butter chicken from! Many thanks for sharing!

  144. Delicious thanks so much! A bit of work but worth it. Cauliflower isn’t my favorite so next time I will do tofu and a veggie instead. Super yummy and for a curry dish, it isn’t too much labor.

  145. 5 stars
    I cannot count how many times I have made this. It truly is so easy and delicious. One of those dishes that tastes even better the next day; great recipe if you need lunch or dinner for 3 days in a row. Also a perfect dish if you have a vegan friend you’ve been dying to cook for!

    I’ve started adding a can of chickpeas, wilting in some spinach at the end, and skipping the rice and naan altogether. It’s one of my faves.

  146. I didn’t have the tomato paste but I had a can of Ro-Tel tomatoes and chilies which I used instead, and eliminated the cayenne. UNFREAKINBELIEVABLE!! It was amazing!

  147. HOLY COW THIS WAS SO GOOD. I added extra spices (1.5x) and warmed them before adding the onion. And I sautéed ginger and garlic in a pot before cooking the rice. Amazing.

  148. 5 stars
    We’ve made this several times now, and it’s one of our household favorites. Always a huge pleaser! Thank you SO much!! =)

  149. 5 stars
    This is my go to Curry recipe that satisfies my vegetarian husband and my meat eating kids. It is delicious, healthy and VEGAN! Marinating the cauliflower in coconut milk and garlic creates an amazing taste profile! The quick roast seals the deal.

  150. 5 stars
    I’ve never commented on a recipe before, but I made this recipe (and your naan recipe) this week and it is incredible! I’ve tried a lot of Indian recipes at home and they never taste quite right, or nearly as good as what I get from restaurants, and so I’ve spent a lot on Indian takeout. This is the first recipe I’ve found that tastes amazing (even better than the takeout!), and it’s also so easy to make. I was very skeptical about being able to make naan, but it was also easy and turned out delicious. I made up the whole batch of dough and have been keeping it in the fridge, taking some out to cook up whenever I want fresh naan to go with the leftovers.

    Thank you so much for these recipes!

    1. WOW that is so amazing to hear! Thank you for commenting to let me know how much you enjoyed this, Alicia! It makes me so happy to hear! xTieghan

  151. 5 stars
    Made this last night and loved it! So flavorful but also QUICK and easy – the broiling method for the cauliflower is awesome and something I’ll def use again. Only alterations I made were I skipped the coconut oil, and added a big squeeze of lemon at the end. Also served these w/ some vegetable pakora & it was a yummy combo. Highly recommend 🙂

    1. Sounds amazing! I am so glad you enjoyed this recipe, Kayla! Thank you so much! xTieghan

  152. 5 stars
    Amazing!!!! It was an award winning combination of spices. The coconut milk gave it perfect texture. It was rich and creamy, but not overly so, just enough to make dipping the naan bread in something really special. It was also extremely quick and easy. I also made it with chicken a different night, I just seared chicken tenders in olive oil and then put the onions in and went from there. I didn’t make the chutney,I just sliced up mango and avocado and put it on top….. I never leave comments or reviews, but I especially loved this dish and thought it warranted words of praise.

    1. Thank you so much Maerose! I am so happy to hear that you loved this recipe and thank you for leaving a comment! xTieghan

  153. 5 stars
    Super rich, creamy sauce. Loved the cauliflower just plain in the marinade! I made the mango salsa as suggested. Delicious!

  154. 5 stars
    AmaZing recipe! I can see why many would prefer it over chicken. It’s to die for!!!! Thanks for the recipe!

  155. 5 stars
    As all of Half Baked Harvest recipes are amazing, this one takes the cake! I love this more than the takeout version from any indian place i’ve tried. While Tiegan also has a regular version with chicken I find this one better! Add it to your Must Try list!

  156. 5 stars
    This was amazingly delicious! We had friends over for dinner and we all cleaned our plates. Will make again!!

  157. 2 stars
    I’ve double checked all my amounts; but based on everyone elses reviews I have no idea what i’ve done wrong? The curry tastes like tomato paste; so i’ve had to add more coconut milk which has made it taste bland. the cauliflower isnt at all cooked – perhaps it would be helpful to suggest the size of the florets? I made mine the same as the photo.

    I wouldn’t make it again 🙁

    1. Hi there, It’s about 3 cups florets. If you don’t like the tomato flavor, reduce the tomato past to 2 tablespoons. Please let me know if you have any other questions. Thank you! xTieghan

  158. 5 stars
    Made this dish for my sister and brother-in-law who are both Vegan. We doubled the recipe and it was a hit with everyone! What an amazing find. This dish will be our family favorite from now on. Highly recommend everyone to try this!.

  159. Maybe a silly question, but how many tablespoons of grated ginger does 2 inches yield? I see you use one tablespoon for the marinade and the rest for the sauce. Is the rest about one more tablespoon?

    1. HI there! It is about 2 tablespoons of grated ginger. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  160. SO I made this. 🙂 But, any idea why it just tastes like tomato paste? 🙁 I triple checked my amounts… Help! Thanks! Love your blog!

    1. Hey Britt! Not sure why yours is so tomatoey, but just cut the amount of tomato paste in half to adjust to your taste. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  161. I wanna make this recipe for entertaining friends who are vegan this weekend, but I think I’ll make the chicken one as well for the other guests. One of the differences between recipes is the yellow curry powder (cauliflower) vs Thai red curry paste (in the butter chicken). Could I do both with Thai red curry paste do you think and it be just as flavourful?

    1. Hi there! Yes, you can do both recipes with the thai curry paste. that will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  162. 5 stars
    This is really good! For anyone looking to save more calories, I’ve tried it with both full fat and light coconut milk, and couldn’t really taste the difference!

  163. 4 stars
    I made a version with chicken drumsticks, butternut & mushrooms in the oven – was absolutely delicious – will definitely be making it again!! Thanks for a great recipe!

  164. Hi – I love that you have vegetarian friendly recipes on your site! I made this today, and it turned out very well. I just have a few suggestions. First, the parchment paper burned even when we broiled the cauliflower on low, so I would suggest using aluminum foil (unless there is a specific type of parchment paper for broiling). Next, in the recipe it would be helpful to have more specific measurements of the cauliflower and onion (for instance, 1 cup of onion vs. 1/2 an onion, since onions can vary in size dramatically). Also, yellow curry powder happened to be out of stock at my local grocery store, so I ended up using some of the traditional spices my Indian family always keeps in stock – a mix of cumin/coriander seeds and chili powder instead of cayenne. Finally, I added the cauliflower immediately after putting the coconut milk on the stove, to give it enough time to cook, instead of waiting for the coconut milk to boil. Thanks!

    1. Hi! Thank you for all of these suggestions! I love hearing what you all think, so that I can keep improving the recipes! xTieghan

    1. Hi Jo! I do not provide the nutritional information for my recipes because I truly try to use whole ingredients as much as possible. I am so sorry for this. There are many calorie counting apps and websites where you can put in the information and divid by the serving size to find out the protien, fat etc. If you have any other questions please let me know! I hope you love this recipe!

  165. 5 stars
    This was fabulous, I made it twice, I used a romesco cauliflower the first time as that’s all they had in the supermarket, it was truly amazing, I’ve made it twice and I’m about to do it a third time tonight! The second time I bumped up the amount of sauce a bit and put in chickpeas. Delish! Thanks a lot

  166. 5 stars
    Made this tonight and it was amazing! Indian is my favorite food, but I am always afraid to make it. This recipe was easy and delicious. While I love the idea of home made naan, I used the Trader Joes garlic naan. Cant wait to make this again.

  167. 5 stars
    I made this one very the weekend and it was a big hit! It made great leftovers too. This will definitely make it into the regular rotation. Thanks for sharing!

  168. 5 stars
    I forgot to add coconut oil and it still tasted good! I added lemon juice from half a lemon for extra flavor, and a little more salt to taste. My roommate tried it as well and she liked it, so that must mean it really is good! I would make it again!

  169. 5 stars
    My house smells so good right now! This dish is so vibrant and simple to create. I used to love indian butter chicken but since eating less animal products and more plant based I’ve been seeking out new ways to enjoy my old faves. Tieghan, I’m so thankful that you’ve started to make more and more vegan/vegetarian dishes. Please keep it up. Your recipies and this blog are so so good!

    Already sent this recipe off to all my friends to try. Can’t wait to taste the leftovers.

    1. Thank you so much Resa! I am so glad you loved this recipe and are enjoying the vegetarian recipes on my blog! Thank you! xTieghan

  170. 1 star
    Indian food is my favorite and I like spicy dishes. This is very dissapointing. It’s missing a flavor that I can’t put my finger on regardless of hot/spiciness. I do think it might be a decent dish for white people (I’m white, I’m also Asian) who aren’t used to ethnic food or grew up with it but if Indian food is your favorite I highly recommend not making this one. None the less, I do thank the recipe adapter for her time, not everyone will like everything.

    1. Hi Kim! I am sorry to hear that this did not work for you. Are there any questions I could help you with, or something that you missed in the recipe? Please let me know! Thanks! xTieghan

  171. Made this tonight and it was AWESOME! I added a can of rinsed chickpeas when I added the cauliflower to the sauté pan and it was perfect. Thanks so much!

  172. Attempting this recipe tonight. Was wondering about the additional coconut oil? Is that necessary and if so is there anything I can sub for that?

    Thanks!

    1. HI! I would recommend using butter in place of the coconut oil and I do recommend using it. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  173. 5 stars
    I just made this and…..I LOVE IT!!!! i have made many of your recipes and have LOVED them all. Keep it up!!!!
    I thought I should blanch the cauliflower but I let it go alittle too long. Did get mushy but that’s on me. There really isn’t any reason to blanch. That’s why you should probably follow the recipe first before making modifications.

  174. 3 stars
    I made this recipe twice. Both times, the taste was sharper than any curry I’d had before, and both times it took me over 45 minutes to make. I LOVED the cauliflower substitute though. Thank you! I’ll be using that idea again.

    1. Hi Brian! I am so glad you enjoyed this recipe.. Are there any questions I can help you with so that it turns out better? Thanks! xTieghan

  175. Trying this one this week! Looks delish. Do you have a favorite mango chutney that you recommend as an accompaniment?

    1. HI! I like the chutney that whole foods carries. Or you can make a mango salsa (which I often do). It’s just 1 mango, 1 jalapeño, juice of 1 lime, 1/4 cup cilantro, and a pinch of salt. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  176. 5 stars
    This is another level delicious! I have to say I liked it better than your slow cooker chicken tikka masala – I think because of the curry paste (I don’t think I loved my curry paste, so not your fault!). Couple things we did differently: used chicken thighs because we wanted to make it with cauliflower rice (which I sautéed simply with lots of garlic and onion) and I also omitted the coconut oil simply because I tasted it before adding it and loved the flavor as is and it was thick and creamy. My husband and I agreed to add this one to the rotation!

  177. When I saw this recipe it was exactly what I wanted to make, and there were so many favorable comments. But I had trouble with the recipe. I was concerned about adding a whole can of tomato paste, and wish I hadn’t. When I added everything for the sauce, it just didn’t taste good to me. Something was too strong, and I didn’t think it was the spices so figured there was too much paste. So I added a lot more coconut milk to improve it – like twice as much. In the end it tasted pretty good, but I don’t think I would make it again. Sorry!

  178. I made this dish yesterday, and was SO excited to have it for lunch today at work. Just finished eating it, and it was DELICIOUS! It’s a little on the spicy side, so when I make it in the future, I plan to halve the amount cayenne pepper. All in all, the dish was incredible, looking forward to having it for lunch over the next few days!

  179. 5 stars
    I made your recipe today, but instead of cauliflower I used sweet potatoes and I bake it for 30 minutes on lower heat. It was a huge success, I will make it again for sure !

  180. 5 stars
    This was delicious! I did add some dried Thai chilis and salted liberally – this cut the heavy seeetness of the coconut. Absolutely fabulous, thank you!

    1. HI! I like to use unrefined. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  181. Do you have the serving size and nutritional information for this recipe handy? (I’m sure I could figure it out, but thought I’d ask first before I had to do math!) Thanks!

    1. Hi Kelly! I am sorry, but I do not have the nutritional information. I find online calculators help really well at finding out the macros! I hope you try this Kelly!

  182. Hi Tieghan, love your recipes, the crispy pork ramen is my absolute favorite food and better than restaurant ramen!
    I have a question, what kind of coconut milk do you use? Here in Germany the full fat kind has almost 800 calories in a can, but all your recipes with coconut milk have such a low calorie count.
    So I was wondering if it is a different kind or if the count is just off.
    Thank you for all the delicious recipes 🙂

  183. 5 stars
    I swear I always take double the time it says to make a recipe, am I that bad of a cook?! Either way, this was an awesome recipe, but I think it does the dish a disservice to not serve it with the mango chutney, it definitely mixes up the flavor profiles and adds a lot! Loved it.

  184. 5 stars
    Made this coconut butter cauli with your homemade naan and all was delish! Both were easy enough and so much flavor. I added peas and reduced the cayenne to a 1/3 tsp, just perfect for us. Will definitely make this again. Thank you! I’ll post on my IG account soon.

  185. 5 stars
    Flavorful and very complex. Love this recipe and will likely use spice blend for other dishes. Thanks for sharing!

  186. 4 stars
    Made this for my family tonight. So yummy! My kids and husband loved it too! Thanks and I’ll be checking out the rest of your recipes now.

  187. 5 stars
    Just tried this tonight….. amazing!! You don’t miss the chicken or heavy cream at all. I eyeballed most of the ingredients but it came out perfect…restaurant quality!

  188. 5 stars
    Holy sh*t! I was practically licking the bowl! My broiler must not be as strong because it took closer to 10 minutes on high to char the cauliflower. This recipe was so good and the sauce was so luxurious 🙂 MAKE THIS!!!!!

  189. I made this as directed and was not impressed. I love spicy food and it was way over-spiced. It also tasted nothing like butter chicken (or butter anything else). I ended up adding some butter for creaminess and tomato sauce to down play all of the spice. I suspect we will eat this for dinner tonight and throw the leftovers out.

    1. Hi Lori! I am so sorry that this did not work for you. Are there any questions I could help you with? I hope you love some other recipes on my blog!

  190. 5 stars
    Looks great! I recommend using Indian red chili powder instead of cayenne pepper if you have it. Cayenne pepper isn’t normally used in Indian cooking (definitely easier to find though). You can find red chili powder in most Indian grocery stores.
    I really like your blog, by the way! Been following it for years haha 🙂

  191. 4 stars
    This was absolutely delicious. I had made cauliflower steaks a few night earlier so this was a great use of the florets that were left. This is one I will make again.

  192. 5 stars
    I made this for meal prep and it’s delicious!! I subbed butter for coconut oil because I didn’t have any and added a can of chickpeas with the cauliflower. Thanks for sharing this!

  193. 5 stars
    This is supreme! I made it for dinner ten days ago, following the recipe to a T, and I’m making it again tonight. Bravo and thank you.

  194. 5 stars
    We had this for dinner and it was delicious! I know I’m on to a winner when my husband says “You can make that again”. Thank you for the great recipe. I threw in some chickpeas with the cauliflower because I had some to use up and they were a good addition too.

  195. 5 stars
    This was a hit! Made it tonight for my husband and three kids (ages 6, 3 and 1) and everyone gobbled it up! Used only a pinch of cayenne for the little ones and wished I’d tripled the recipe! Was such a fast, easy recipe and will definitely be adding it to the rotation! Thank you!

  196. 4 stars
    I loved this recipe! I added cooked chicken to mine and reduced the cayenne pepper to 1/2 tsp. I will likely add green peppers as well next time and increase the cayenne a little (maybe not quite a full teaspoon). Also the jasmine rice almost lends a little too much sweetness to the dish so I might try a different rice next time. I found that the parchment paper almost started to burn before the cauliflower got cooking, so I dumped the cauliflower off the parchment paper and continued broiling until done – turned out the parchment paper wasn’t really needed. Great recipe and fairly easy to make!

  197. 5 stars
    Even better the next day. We didn’t have mango chutney on hand, so I just served it with diced mango on top. It was so good, all around.

  198. I made this for dinner tonight, I followed the recipe exactly the only thing I did differently was throw it in a can of rinsed Chickpeas along with the cauliflower, the whole family (including the 5 & 8 year olds) loved it. I will definitely be making it again.

    1. Hi Mary, There is a dish called Indian Butter Chicken, which this is based off. So I called the recipe Indian Coconut Butter Cauliflower. There is not butter in the recipe, but there is coconut. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  199. 5 stars
    This was fabulous!! I made it a few days ago and cannot say enough great things about it. I cut the cayenne pepper by half and it was perfect spice for me. Definitely will make again.

  200. 4 stars
    I made this although I added chicken to have some protein & a lott more of the spices because I really like spicy food and it was delicious. The chicken was butter soft and the cauliflower was texturaises and yummy. I also freezed a bit for meal prepping purposes and hopefully that will turn out well.
    S

  201. This recipe looks fantastic! Replacing chicken with cauliflower is such a great idea. I am always looking for good vegetarian options, and butter chicken is one of my favourite dishes. Thanks for posting, I can’t wait to try it 🙂

  202. 5 stars
    Made this the other night and it’s seriously SO GOOD and SO EASY. If you like indian and butter chicken 10/10 would recommend giving this recipe a try. It is definitely going to become a regular in my life.

  203. 5 stars
    soooo good!!
    I made this recipe and it is soooo tasty and good, a crowd pleaser. I made it with chicken, my 3 teen boys eat a lot (and they love indian food, lucky me), so I doubled the recipe.
    changes i made
    -marinated the chicken with the spices on the list, added ground cardamon and a cup of plain greek yogurt.
    – transferred the chicken to an instant pot and added the rest of the ingredients, and then some more garam massala and curry, 4 potatoes cutted in big chuncks and 4 carrots also cutted in big chuncks. Mix then set on pultry for 30 min. Absolutely delicious!! Thanks so much!!

  204. 5 stars
    This recipe is amazing. I had leftovers for days (because I couldn’t bear to share) and it kept me healthy all weekend – even resisted ordering Thai food on a rainy Sunday night.

    To anyone pondering – it’s SO WORTH IT!

  205. 5 stars
    What a great dish! Cooked before exercise class and heated back up when home after, which worked well. Quick and easy. Loads of flavor! And really hearty.
    Love your culinary ideas…keep sharing!

  206. 4 stars
    I love the flavours of this recipe, thank you! Wondering whether the cooking time for the cauliflower might be slightly off? Mine was still quite raw and had to be simmered for a good 15 minutes before it was fork tender. That said, I love this recipe and will be cooking it again for sure — maybe next time I’ll blanch the cauli first just to be certain!

    1. HI! Did you have very large florets? That can contribute to a longer cooking time. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much!! xTieghan

  207. Do you have a favorite brand of Garam masala? I’ve used two different brands and one is much more red and the other is much more yellow, so I’m wondering which is more “authentic” or if I should even find another brand. Thanks! Can’t wait to try this!

    1. HI! I use Spice Island or Whole Foods 365. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  208. Ooh I’ll definitely be trying this, thank you! My favourite vegetarian curry is malai kofta, I’d love to see you make a version of it to share with us one day!

  209. Yum!! I’ve been following your blog for over a year and I love your recipes – you bring so much creativity to the table, especially in terms of flavors and composition – but I’ve been leaning more towards vegan/vegetarian cooking, and I love to see when you do recipes that are meatless. Thanks a bunch Tieghan! <3

  210. 5 stars
    I love that you’ve posted this! I adapted your crockpot version into a vegan dish years ago. I do exactly the same and swap out the creams for full fat coconut milk, coconut yogurt and vegan butter. I add in cauliflower, broccoli, cubed tofu and chickpeas. It’s freaking delicious!

  211. Absolutely love this idea! I made butter chicken with chickpeas before (which was delicious), but I need to try this!

  212. I was literally pondering what to do with the head of cauliflower in the fridge when this recipe showed up. Excited to make this tonight. Thank you for the daily inspiration…love your blog!

  213. That looks absolutely delicious! I will be sure to make this over the next week, thanks for sharing!
    Oh, and I got your gorgeous book as a present over the holidays, I just love it, great work! 😀