Go Back
🇮🇳 Indian Coconut Butter Cauliflower in 30 Mins - coconut cauliflower - Discover our 30-minute Indian Coconut Butter Cauliflower recipe. Tender florets in a ric

Indian Coconut Butter Cauliflower in 30 Mins

This Indian Coconut Butter Cauliflower is a culinary masterpiece that comes together in just 30 minutes, proving that incredible flavor doesn't require hours in the kitchen. It transforms humble cauliflower into a star dish, enveloped in a luxuriously creamy and aromatic coconut sauce. Perfect for busy weeknights or when you crave a taste of vibrant Indian cuisine, this coconut cauliflower recipe is designed to impress with minimal effort. Each bite offers a tender texture and a symphony of spic
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 large head cauliflower, cut into florets
  • 2 1/3 cups canned full fat coconut milk
  • 4 cloves garlic, minced or grated
  • 2 inches fresh ginger, grated
  • Kosher salt
  • Black pepper
  • 2 tablespoons extra virgin olive oil
  • 1/2 yellow onion, chopped
  • 1 tablespoon garam masala
  • 2 teaspoons yellow curry powder
  • 1/2 teaspoon turmeric

Method
 

  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.
  4. Stir in the garam masala, curry powder, turmeric, and cayenne, and cook until fragrant, about 1 minute.
  5. 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.
  6. Add the cauliflower and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
  7. Serve the cauliflower and sauce over bowls of rice with fresh naan and mango chutney, if desired. Enjoy!

Notes

- For an extra flavorful char, ensure your broiler is fully preheated.
- Adjust the spice level by adding more or less curry powder and turmeric.
- If the sauce becomes too thick, thin it with a splash of water or extra coconut milk.
- Serve with basmati rice, naan bread, or your favorite grain for a complete meal.