Vegan Butter Cauliflower

Vegan Butter Cauliflower

Serves 4


  • 1 head of cauliflower, cut into florets
  • ca 3 cm long piece of ginger, peeled and finely chopped
  • 4 cloves of garlic, peeled and minced
  • 1 red onion, peeled, halfed and sliced
  • 2 tomatoes, chopped
  • 500 ml sieved tomatoes
  • 1 tbsp. paprika
  • 1 tsp. curry
  • 1 tsp. turmeric
  • 1 tbsp. garam masala
  • 1/2 tsp cumin
  • 4 tbsp. Vegan butter
  • 3 tbsp. Olive oil
  • 6 (+more) tbsp. Soy yogurt
  • Juice of 1/2 lemon
  • 1 handful fresh parsley, chopped


  1. Add the cauliflower florets to a bowl, along with 1 tbsp. paprika, 1 tsp. curry, 1 tsp. turmeric, 3 tbsp. soy yogurt and 3 tbsp. olive oil

  2. Mix until the florets are evenly coated 

  3. Heat 2 tbsp. vegan butter in a big saucepan over medium heat

  4. Add finely chopped garlic and ginger. Let that cook for about 3 minutes while stirring occasionally

  5. Add onion slices and let them cook for another 2 minutes or until they become translucent

  6. After ca 2 minutes, add the chopped tomatoes and let everything cook for another 3-4 minutes or until the tomatoes are soft

  7. Add cauliflower florets and any marinade that is left in the bowl 

  8. Give everything a good stir, then add sieved tomatoes, 2 tbsp. vegan butter, 3 tbsp. soy yogurt, garam masala, cumin. lemon juice and some salt

  9. Reduce heat to medium-low, cover pot with a lid and let everything cook for about 20 minutes

  10. Stir occasionally

  11. Season with more salt if needed

  12. Serve with chopped parsley, more soy yogurt on top and some rice and/or naan bread on the side

  13. Enjoy!

Leave a Reply

Comment Rating