Butter Cauliflower
A creamy and flavorful vegan butter cauliflower dish, perfect for weeknight dinners or entertaining guests, made with roasted cauliflower and rich coconut milk.
Ingredients
Main Ingredients
- 1 large head cauliflower, cut into florets
- 3 tablespoons vegan butter or ghee
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- 1 tablespoon curry powder
- 1 teaspoon cumin
- to taste Salt and pepper
- for garnish Fresh cilantro
Instructions
Cooking Steps
- Melt the vegan butter in a large pan over medium heat.
- Add the finely chopped onion and sauté until it becomes translucent.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the cauliflower florets along with the curry powder and cumin, stirring to ensure they are well-coated.
- Pour in the can of diced tomatoes and the coconut milk, bringing the mixture to a gentle simmer.
- Cook for about 15-20 minutes or until the cauliflower is tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving hot.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave with a dash of coconut milk. If freezing, use freezer-safe containers for up to a month.