Vegan Butter Chicken (Cauliflower)

This easy Vegan Butter Chicken is made with roasted cauliflower instead of chicken! It has a rich and delicious tomato cream sauce. It's a tasty vegetarian version of the popular Indian curry that's full of flavor and ready in just 20 minutes.

Okay, so there's no butter and no chicken in this Vegan Butter Chicken recipe. Instead, it's totally vegan. I've used dairy-free butter instead of ghee, and my beloved roasted cauliflower instead of chicken. And it is AMAZING!

A rich, creamy, delicately spiced tomato cream sauce is the basis for this curry. It has an incredible flavor balance and is mild yet full of awesome spices. Want it spicier? Go ahead and add more chili to spice it up!

The roasted cauliflower is melt-in-your-mouth GOOD. It's the perfect vehicle for that gorgeous Indian sauce!

It has all the flavor, but none of the meat or dairy. Yay! This is my plant-based homage to the classic Indian curry. It tastes great, and it's much healthier too.

The roasted cauliflower has its own great taste, which is then bathed in a fragrant and delicious curry sauce. Absolute bliss.

I'm sure you'll love this vegetarian Butter Cauliflower as much as we do. I've made it often and stockpiled it in the freezer for a quick curry. It has a wonderful, rich, delicious flavor. Seriously incredible.

So go on, scroll down and get in the kitchen. This is your dinner tonight.

Why you'll love this recipe

A flavorful Indian curry.
Vegan, meat-free, dairy-free version of the popular Butter Chicken curry.
Ready in just 20 minutes.
Freezable.
Chunks of roasted cauliflower in a rich buttery curry sauce.
Better than takeout.

Curry recipes

In case you haven't guessed, I'm a HUGE curry fan. Curries are such a flavorful way to enjoy lots of veggies. And veggies are my number 1 thing (in case you hadn't noticed).

If you love this vegan butter chicken, then I'm sure you'll love these other Indian recipes too!

Chickpea Curry
Tofu Curry
Lentil Dahl

Ingredients

Cauliflower - go for a nice medium-sized head of cauliflower. Frozen florets work too.
Vegan butter - either a block or margarine.
Onion - red, white or yellow.
Garlic
Ginger
Garam masala - a popular Indian spice blend that's available in most grocery stores. You can also make your own garam masala.
Ground cumin
Ground coriander
Chilli powder - adjust to your liking. I've given amounts for a pretty mild curry, so if you like it hot, add more!
Tomato paste/puree
Vegan cream - I use soy cream, but use whichever type you like. Cashew cream and coconut cream work too. If you're vegetarian, you can use heavy cream or double cream.

Kitchen Equipment

You don't need any special kitchen tools or gadgets for this recipe.

All you need is:

Oven
Baking sheet
Knife
Bowl
Sautee pan (or a pot or large deep frying pan)
Wooden spoon

Step by step tutorial

This is a simple curry recipe. Follow these step by step photos for perfect results.

Be sure to scroll down to the recipe card at the bottom of the post for the full ingredients list and method.

Add the oil and garam masala to a bowl, add the cauliflower florets and toss to coat.
Spread out on a baking sheet in a single layer and roast in the oven (400F/200c) until golden, about 15 minutes. 

Meanwhile, cook the onions in the oil and butter until they begin to brown. Add the garlic, ginger and spices and cook for a further minute.

Stir in the cream, tomato paste and water and simmer for 10 minutes.

Simmer for 10 minutes.
Remove the cauliflower from the oven.

The color of the sauce will darken as it simmers.
Add the cauliflower and cook for a further 3 minutes. Taste, add more chilli powder if desired and season with salt and pepper.

Enjoy served with rice and/or naan bread!

TIP: If you like your curry with more sauce, add a little more water and simmer for a few minutes.

Serving Suggestions

Enjoy your vegetarian butter chicken on its own, with rice or with my super easy 15-minute no-knead Naan Bread Recipe.

It's also perfect served with Vegetable Pakoras (ready in 25 minutes with just 6 ingredients).

If you're looking for a fancier, but still easy, rice, then go for Turmeric Rice. Not only is it a vibrant color, but it's tasty too.

Storage and freezing

Keep this vegan butter cauliflower in the fridge for up to 4 days, covered. You can also freeze the cooled curry in a freezer-safe container for up to 3 months.

Cauliflower recipes

If you love this butter cauliflower, then I hope you'll love these other cauliflower recipes too!

Miso Roasted Cauliflower
Baked Cauliflower Wings
Whole Roasted Cauliflower with Garlic and Paprika
Vegan Crispy 'Duck'
Turmeric Roasted Cauliflower

Get the recipe

Vegan Butter Chicken (Cauliflower)

Kate Hackworthy | Veggie Desserts

This easy Vegan Butter Chicken has no butter or chicken and instead is made with roasted cauliflower! It's a tasty vegetarian version of the popular Indian curry that's full of flavor and ready in just 20 minutes.

5 from 7 votes

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Prep Time 5 mins

Cook Time 15 mins

Course Dinner

Cuisine gluten-free, Indian, Vegan

Servings 4

Calories 266 kcal

Equipment

• Oven
• Baking sheet
• mixing bowl
• Saute pan or large frying pan

Ingredients

 

• 1 head of cauliflower cut into bite-sized pieces
• 2 tablespoons oil
• 1 tsp garam masala

For the butter sauce

• 1 tablespoon olive oil
• 1 tablespoon vegan butter
• 1 large onion diced
• 2 cloves of garlic finely chopped
• 1 tablespoon finely grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• ½ teaspoon chilli powder adjust to taste
• 4 tablespoon tomato paste
• 1 cup 250g vegan cream I use soy cream
• ½ cup water
• Salt and pepper

Instructions

 

• Preheat the oven to 400F / 200C.
• Cut the cauliflower into large bite-sized pieces. Add the oil and garam masala to a bowl, add the cauliflower and toss to coat.
• Spread out on a baking sheet in a single layer and roast in the oven until golden, about 15 minutes.
• Meanwhile, heat the oil and butter in a pot or sautee pan over medium heat. Add the onions and cook for about 6 minutes until they begin to brown.
• Add the garlic and ginger and cook for a further minute, then stir in the ground cumin, garam masala, ground coriander and chilli powder and cook for a few seconds.
• Stir in the cream, tomato paste and water and simmer for 10 minutes. Add the roasted cauliflower and cook for a further 3 minutes. If you like your curry with more sauce, add a little more water and simmer for a few minutes. Taste, add more chilli powder if desired and season with salt and pepper.
• Serve with rice or naan.

Video

Notes

Serving suggestions

• Enjoy your vegetarian butter chicken on its own, with rice or with my super easy 15-minute no-knead Naan Bread Recipe.
• It's also perfect served with Vegetable Pakoras (ready in 25 minutes with just 6 ingredients).
• If you're looking for a fancier, but still easy, rice, then go for Turmeric Rice. Not only is it a vibrant color, but it's tasty too.

Storage and freezing

• Keep this vegan butter cauliflower in the fridge for up to 4 days, covered.
• You can also freeze the cooled curry in a freezer-safe container for up to 3 months.

Nutrition

Calories: 266kcalCarbohydrates: 21gProtein: 5gFat: 20gSaturated Fat: 3gSodium: 248mgPotassium: 756mgFiber: 5gSugar: 13gVitamin A: 452IUVitamin C: 75mgCalcium: 60mgIron: 2mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.