This delicious vegan adaptation of the popular Indian butter chicken uses tender cauliflower florets and a rich, creamy sauce made with silken tofu for added protein.
Ingredients
For the cauliflower:
- 150g vegan yoghurt (oat-based recommended)
- 1 tbsp minced ginger and garlic
- 1 tsp garam masala
- 1 tsp ground turmeric
- Juice of 1 lemon
- Salt to taste
- 1 medium cauliflower
For the sauce:
- Vegan butter (or coconut oil)
- 1 onion, chopped
- 1 tbsp minced ginger and garlic
- 1 tsp each: ground cumin, garam masala, ground coriander
- 1/2 tsp turmeric
- 1 can (400g) chopped tomatoes
- 300g silken tofu
- 2 tbsp tomato purée
- 1/2 tsp chilli powder
- 1 tsp fenugreek leaves
- Fresh coriander for garnish
Method
- Marinate the cauliflower:
- Mix yoghurt, spices, and lemon juice
- Coat cauliflower florets and marinate for 30 minutes or overnight
- Roast the cauliflower:
- Bake at 180°C fan for 20 minutes
- Prepare the sauce:
- Fry onion in vegan butter until brown
- Add spices and cook briefly
- Blend the sauce:
- Combine fried mixture with tomatoes, tofu, and spices
- Blend until smooth
- Simmer the sauce:
- Cook for 15 minutes until flavors develop
- Finish the dish:
- Add fenugreek leaves and roasted cauliflower
- Garnish with fresh coriander
Serve this Creamy Vegan Butter Cauliflower with rice or naan for a satisfying and flavorful meal. Don’t hesitate to try this recipe – it’s a delicious plant-based version of a beloved classic that will impress both vegans and non-vegans alike!