Name: Butter Cauliflower
Prep time: 1 hour
Cook time: 1 hour
Ingredients: Marinated Cauliflower1 large head of cauliflower, cut into florets; ½ cup plain unsweetened plant-based yogurt; ½ tsp red chili powder; ¼ tsp garam masala; 1 tsp salt; 2 garlic cloves, minced (optional); 1 inch ginger, minced (optional); Butter Cauliflower1 cup BAMnut Milk (Everyday); 1 tbsp avocado oil or neutral oil; 1 inch cinnamon stick; 3 green cardamom pods; 2 cloves; 2 inches ginger, minced; 4 garlic cloves, minced; 1 green chili, minced; 1 red onion, chopped; 1 tsp ground coriander; ½ tsp turmeric; ½ tsp red chili powder; 2 medium tomatoes, chopped; Salt, to taste; 1-2 tbsp plant-based butter; ½-1 tsp garam masala

Recipe (Landscape) - revised (800 × 355 px).png

Lunch

Dinner

Vegan

BAMnut Milk Everyday

Butter Cauliflower

by WhatIF Foods — 12/15/2022

Time

1 hour

Serves

1-2

Tender marinated cauliflower is roasted and tossed into a deeply flavorful and creamy gravy made using our BAMnut Milk Everyday. Perfect with naan or basmati rice!

BAMnut Milk Everyday

Ingredients

Marinated Cauliflower

1 large head of cauliflower, cut into florets
½ cup plain unsweetened plant-based yogurt
½ tsp red chili powder
¼ tsp garam masala
1 tsp salt
2 garlic cloves, minced (optional)
1 inch ginger, minced (optional)

Butter Cauliflower

1 cup BAMnut Milk (Everyday)
1 tbsp avocado oil or neutral oil
1 inch cinnamon stick
3 green cardamom pods
2 cloves
2 inches ginger, minced
4 garlic cloves, minced
1 green chili, minced
1 red onion, chopped
1 tsp ground coriander
½ tsp turmeric
½ tsp red chili powder
2 medium tomatoes, chopped
Salt, to taste
1-2 tbsp plant-based butter
½-1 tsp garam masala

Directions

In a large bowl, coat the cauliflower in yogurt, garlic, ginger, red chili powder, garam masala, and salt. Let it marinate for 15-30 minutes, or until ready to roast.
Preheat the oven to 500 F (or broil). Roast the cauliflower for 5-6 minutes, until charred and tender.
Add 1 tbsp oil to a medium pan over medium heat. Add cinnamon stick, cardamom pods, and cloves. This flavors the oil! After a minute or so, add garlic, ginger, and green chilis. Fry for about 2 minutes. Add onion and cook until it’s translucent and brown.
Add the ground spices: coriander, turmeric, and red chili powder. Gently mix with the onions for a minute or so. Add tomatoes and a large pinch of salt. Cook until tomato juices mostly evaporate and everything is incorporated together. Let it cool a little.
Blend the contents of the pan with BAMnut Milk Everyday until it is mostly smooth and creamy!
Add 1-2 tbsp vegan butter (depends on how ~buttery~ you want it) back to the pan. Toss the roasted cauliflower into the pan. Cook for about 5 minutes or until some sides of the cauliflower are slightly golden and crisp.
Pour the gravy onto the cauliflower. If necessary, adjust the thickness of the gravy by adding more BAMnut milk or water.
Finish with garam masala and salt to taste! Serve with vegan naan, rice, or a flatbread of your choice.

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Butter Cauliflower

BAMnut Milk Everyday