I first made this butter cauliflower on a rainy weeknight when I wanted something warm, comforting, and fuss-free. The dish combines tender cauliflower florets simmered in a fragrant coconut-spiced sauce — think buttery mouthfeel without the butter — and it comes together in about 30 minutes. It’s a great vegetarian main or a hearty side that pairs beautifully with rice or flatbread.
Why you’ll love this dish
This version of butter cauliflower is quick, budget-friendly, and friendly to most diets (vegan if you use oil instead of butter). The coconut milk gives the sauce a silky, rich texture that coats each floret, while classic Indian spices — cumin, coriander, turmeric and garam masala — provide depth without requiring a long spice blend. It’s perfect for weeknight dinners, casual meal prep, or when you want a comforting vegetable-forward meal that still feels special.
“Comfort food in a pan: creamy, aromatic, and truly addictive. My kids asked for seconds.” — a fan’s take after a family dinner
Why cook this at home: you control the spice level, salt, and oil, so it’s lighter than many restaurant versions and economical compared to takeout. It’s also a great way to get picky eaters to enjoy cauliflower.
The cooking process explained
Before you cook, here’s the quick roadmap so you know what to expect: you sauté aromatics until golden, bloom the spices briefly to release their fragrance, add cauliflower to coat with the spice mixture, pour in coconut milk and simmer until tender. Total hands-on time is short; most of the work is an easy simmer.
- Heat oil and brown the onions.
- Add garlic and ginger, cook briefly.
- Stir in spices to bloom flavors.
- Toss in cauliflower and coat.
- Add coconut milk, season, and simmer until tender.
What you’ll need
- 1 head cauliflower, cut into florets (medium-sized florets cook more evenly)
- 2 tablespoons vegetable oil (or neutral oil; swap for ghee or butter if not vegan)
- 1 onion, chopped (yellow or sweet onion works well)
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 teaspoon cumin (ground)
- 1 teaspoon coriander (ground)
- 1 teaspoon turmeric (ground)
- 1 teaspoon garam masala
- 1 can coconut milk (full-fat yields the creamiest sauce; light is fine for fewer calories)
- Salt to taste
- Fresh cilantro for garnish
Substitutions & notes: If you don’t have garam masala, use a pinch each of cinnamon and cardamom with a little black pepper. For a nuttier flavor, finish with a squeeze of lime or a tablespoon of toasted cashew butter.
Step-by-step instructions
- Heat the oil in a large pan over medium heat.
- Add the chopped onion and sauté, stirring occasionally, until the onion turns golden brown (about 6–8 minutes).
- Add the minced garlic and grated ginger. Cook, stirring, for 30–60 seconds until fragrant.
- Sprinkle in cumin, coriander, turmeric, and garam masala. Stir constantly for 30 seconds to bloom the spices.
- Add the cauliflower florets and toss to coat them evenly with the spiced onion mixture.
- Pour in the coconut milk and stir. Taste and add salt as needed.
- Cover the pan and simmer over medium-low heat for about 12–15 minutes, or until the cauliflower is fork-tender. Stir once midway to prevent sticking.
- Remove the lid, simmer 1–2 minutes if you want a slightly thicker sauce, then garnish with fresh cilantro and serve.
Best ways to enjoy it
- Serve with steamed basmati rice or jeera (cumin) rice for a classic pairing.
- Spoon it over warm naan, roti, or pita for a casual lunch.
- Add a squeeze of lemon and a dollop of yogurt (or coconut yogurt for vegan) to brighten the flavors.
- Plate alongside roasted chickpeas or a simple dal for a protein-rich vegetarian meal.
- For a low-carb option, serve over cauliflower “rice” or with a side salad.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days. Cool to room temperature before refrigerating.
- Reheat: Warm gently on the stovetop over low heat, stirring occasionally. If the sauce has thickened, add a splash of water or additional coconut milk to loosen it. Microwaving works too; heat in 30-second bursts, stirring between intervals.
- Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Note: coconut milk can separate slightly after freezing; whisk or stir to recombine when reheating.
- Food safety: Don’t leave the cooked dish at room temperature for more than two hours. Reheat to an internal temperature of 165°F (74°C) before serving.
Helpful cooking tips
- Brown your onions well. The caramelization adds sweet depth that makes the sauce taste richer.
- Bloom spices briefly in hot oil to intensify their aroma; don’t let them burn.
- Cut cauliflower into uniform florets so everything cooks at the same rate.
- If you prefer a little char, roast or pan-sear the cauliflower florets before adding them to the sauce. That adds a smoky note.
- Taste and adjust salt at the end; coconut milk mutes seasoning, so you may need a touch more salt than expected.
- For extra creaminess, stir in a tablespoon of cashew butter or soaked & blended cashews near the end.
Creative twists
- Tomato touch: Add 1/2 cup crushed tomatoes when you add the coconut milk for a tangy, butter-chicken–style twist.
- Protein boost: Toss in cooked chickpeas or cubed paneer/tofu in the last 5 minutes.
- Spicy kick: Add 1 chopped green chili or 1/4–1/2 teaspoon red chili flakes with the garlic and ginger.
- Roast-first method: Roast cauliflower at 425°F (220°C) for 20–25 minutes until browned, then stir into the sauce for added texture.
- Nutty finish: Top with toasted almonds or cashews and a drizzle of browned butter or ghee (if not vegan).
FAQ
Q: How long does this take from start to finish?
A: Active prep and cook time is about 25–30 minutes. If you roast the cauliflower first, add roughly 20 minutes for roasting.
Q: Can I make this nut-free and vegan?
A: Yes. Use vegetable oil and coconut milk; skip any dairy finishes. For nut-free creaminess, avoid cashew add-ins.
Q: Is coconut milk necessary? Can I use cream or regular milk?
A: Coconut milk gives a silky texture and slight sweetness that pairs well with the spices. You can use heavy cream for a non-vegan version (less coconut flavor) or a dairy-free creamer if needed. Avoid using skim milk alone — it may separate or give a thin sauce.
Q: Can I prepare this ahead for meal prep?
A: Yes. The sauce firms up in the fridge and reheats nicely. Store in portioned airtight containers for up to 4 days.
Q: My cauliflower is still crunchy after 15 minutes. What went wrong?
A: Pieces may be too large, the heat too low, or the pan overfilled. Cut florets smaller, keep a steady low simmer, and cover the pan to trap steam.
Conclusion
If you enjoyed this coconut-spiced take on butter cauliflower and want another similar idea, check out this richer, coconut-forward version at Indian Coconut Butter Cauliflower for inspiration. For a health-focused variation and nutritional notes, see the recipe at Butter Cauliflower – Dishing Out Health.
Butter Cauliflower
Ingredients
Main Ingredients
- 1 head cauliflower, cut into florets Medium-sized florets cook more evenly.
- 2 tablespoons vegetable oil Or neutral oil; swap for ghee or butter if not vegan.
- 1 onion chopped Yellow or sweet onion works well.
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
- 1 teaspoon turmeric, ground
- 1 teaspoon garam masala For a substitute, use a pinch of cinnamon and cardamom with black pepper.
- 1 can coconut milk Full-fat yields the creamiest sauce; light is fine for fewer calories.
- Fresh cilantro for garnish
Instructions
Cooking Process
- Heat the oil in a large pan over medium heat.
- Add the chopped onion and sauté until golden brown, about 6–8 minutes.
- Add the minced garlic and grated ginger; cook for 30–60 seconds until fragrant.
- Stir in cumin, coriander, turmeric, and garam masala, and stir constantly for 30 seconds to bloom the spices.
- Add the cauliflower florets and toss to coat with the spiced onion mixture.
- Pour in the coconut milk and stir; taste and add salt as needed.
- Cover and simmer over medium-low heat for about 12–15 minutes or until cauliflower is fork-tender. Stir once midway.
- Remove the lid and simmer for 1–2 minutes to thicken the sauce, then garnish with fresh cilantro and serve.
