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Indian Coconut Butter Cauliflower

Indian Coconut Butter Cauliflower

Swapped the chicken for cauliflower, and replaced the cream and butter with coconut milk and coconut oil. This is the perfect healthy, but still delicious, alternative to the traditional heavier version.

Ready in: 30 minutes

Serves: 4

Complexity: very-easy

kcal: 312

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1 large head cauliflower, cut into florets
2⅓ cups canned full fat coconut milk
4 cloves garlic, minced or grated
5 cm fresh ginger, grated
2 tbsp rice bran oil
½ yellow onion, chopped
1 tbsp garam masala
2 tsp yellow curry powder
½ tsp turmeric
1 tsp cayenne pepper, to taste
170 g tomato paste
2 tbsp coconut oil
¼ cup fresh coriander, roughly chopped
steamed rice and naan, for serving


Preheat the oven grill to high. Grease a baking sheet with rice bran oil.
In a large bowl, combine the cauliflower, ⅓ cup coconut milk, 2 cloves chopped garlic, 1 tbsp 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 grill for 3-4 minutes, until the cauliflower is just beginning to char on the edges.
Meanwhile, heat the rice bran oil in a large frypan over medium heat. Add the onion and cook 5 minutes until fragrant. Add the remaining garlic and ginger, cooking another 5 minutes. Stir in the garam masala, curry powder, turmeric, cayenne and cook until fragrant, about 1 minute.
Add tomato paste and remaining 2 cups coconut milk. Stir to combine, bring the sauce to a boil, cook 5 minutes until the sauce thickens slightly. Stir in coconut oil. If the sauce seems thick, thin with ½ & ½ additional coconut milk or water. Add the cauliflower and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the coriander. Season with SIDS SALT & PEPPER to taste.
Serve the cauliflower and sauce over bowls of rice with fresh naan and mango chutney, if desired.