A delicious and flavorful vegan butter cauliflower recipe inspired by classic butter chicken. This recipe features roasted cauliflower and chickpeas for a satisfying texture, along with a creamy coconut milk sauce infused with warming spices.
Tiffany Davis is a recipe tester and developer who has worked in several James Beard kitchens. She worked in the test kitchen at Cooking Light for 14 years and was eventually the test kitchen director. (Butter Chicken) has all the satisfying notes of a classic butter chicken, but calls for roasted cauliflower and chickpeas instead of chicken. Roasting the cauliflower helps it develop deeper flavor while the chickpeas bring a little heft to the dish.
Smoked paprika and cumin add a slightly smoky flavor to the sauce, while the coconut milk makes it creamy with a mild coconut flavor. The bright color and flavor of the cilantro coconut chutney brightens up the dish and has a cooling effect when eating with the butter cauliflower. Why is it called butter cauliflower even though there is no butter in this dish? The butter, or makhni, is used to represent the texture of the sauce rather than the actual butter present in the original dish.Although it's best to make this dish with fresh cauliflower, if you have frozen cauliflower and want to use it, skip roasting and just add it frozen to sauce in Step 5 along with the chickpeas. Garam masala is a blend of warming spices used in a variety of North Indian dishes. The spices used vary by household and brand, but often include cinnamon, nutmeg, cardamom, and cumin. Our test kitchen cooks suggest using Frontier Co-op Garam Masala, as it is pretty close to the North Indian garam masala that is traditionally used in this curry. Another option is the Burlap and Barrel “Floyd Cardoz” garam masala. Preheat oven to 450°F. Toss together cauliflower and 1 tablespoon of the oil on a large rimmed baking sheet until florets are coated; spread in a single layer. Bake until florets are browned, about 20 minutes. Set aside. Meanwhile, process coconut, lemon juice, jalapeño, 1/2 cup coconut milk, 2 cups cilantro, and 1/2 tablespoon ginger in a blender until smooth, about 30 seconds. Transfer to a small bowl; set asid
VEGAN BUTTER CAULIFLOWER CAULIFLOWER RECIPE INDIAN RECIPES VEGAN INDIAN
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