Indian Coconut Butter Cauliflower

Indian Coconut Butter Cauliflower

This is a dairy-free twist on an Indian classic! The sauce is packed full of flavour and will be a dish you’re going to want to save in your regular recipe index!!This is the perfect alternative to butter chicken, which can be quite heavy. An easy, quick, flavoursome curry that is perfect for any weeknight meal. Serve it over a steamy bed of Seedy Sister jasmine rice and with naan bread!

This recipe is adapted from Half Baked Harvest – one of my favourite home cooks!


1 Large Head of Cauliflower – chopped into bite size florets

4-6 Tbsp Seedy Sister Organic Coconut Milk Powder (*Mix with water to make creamy coconut milk – about 2.5 cups are required)

4-6 Cloves of Garlic – minced (or 2 Tbsp Seedy Sister Organic Garlic Powder)

2 Inches Fresh Ginger – Grated (Our 1-2 Tbsp of our NEW Organic Ground Ginger)

Good Pinch Seedy Sister Lake Salt & Ground Black Pepper

2 Tbsp Seedy Sister Organic Olive Oil

½ Onion – Chopped

1 Tbsp Garam Masala

2 Tsp Seedy Sister Organic Curry Powder

½ Tsp Seedy Sister Organic Turmeric Powder

1 Tsp Seedy Sister Organic Chili Flakes (more or less to taste)

170g Tomato Paste

2 Tbsp Seedy Sister Organic Coconut Oil

Steamed Seedy Sister Jasmine Rice – To serve

Naan Bread – To serve

Chopped Coriander – To serve


Preheat oven grill to high, grease a baking tray with olive oil.

In a large bowl, combine the cauliflower, 1/3 cup coconut cream, 2 garlic cloves, 1 tbsp grated ginger, and a pinch of salt.

Let sit for 10 minutes to marinate the cauliflower.

Spread the cauliflower in an even layer on the prepared baking sheet.

Transfer to the oven and grill for 3-4 minutes, until the cauliflower is just beginning to char on the edges.

Meanwhile, heat the olive oil in a large frypan over medium heat.

Add the onion and cook for five minutes or until fragrant.

Add the remaining garlic and ginger, cooking for another five minutes.

Stir in the garam masala, curry powder, turmeric, and chili flakes, and cook until fragrant – about one minute.

Add the tomato paste and remaining coconut cream. Stir to combine, bring the sauce to a boil, lower the heat, and gently simmer for around 5-10 minutes until the sauce has thickened slightly.

Add in the coconut oil.

If the sauce seems too thick add more coconut cream or a splash of water.

*I like to remove the sauce from the pan – blend in a high-speed blender until smooth and then return to the pan – this is optional but makes the sauce extra silky

Add the cauliflower and any juices to the baking tray. Stirring occasionally, until the sauce thickens again – about 5 minutes.

Remove from the heat and stir in the chopped coriander.

Season with salt and pepper to taste.

Serve the curry over bowls of steamed rice, fresh naan, and mango chutney, if desired.


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