Vegan Butter Cauliflower Recipes
VEGAN BUTTER CAULIFLOWER
I created this Indian butter cauliflower recipe for all the picky eaters in my family who love ethnic food. It's also vegan-friendly. -Mihaela Metaxa-Albu, London, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 20
Steps:
- Preheat broiler. In a large bowl, combine first 7 ingredients; toss to coat. Transfer to a rimmed baking sheet. Broil 3-4 in. from heat until brown and crisp-tender, 12-15 minutes, turning once. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add ginger, garlic, garam masala, curry powder and if desired, cayenne pepper; cook 1 minute longer. Stir in tomatoes, coconut milk, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, 10-12 minutes, stirring occasionally. Stir in cauliflower; sprinkle with cilantro. If desired, serve with rice, naan and lime wedges.
Nutrition Facts : Calories 349 calories, Fat 27g fat (22g saturated fat), Cholesterol 0 cholesterol, Sodium 584mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 7g fiber), Protein 8g protein.
AIR-FRYER VEGAN BUTTER CAULIFLOWER
If you follow a vegetarian diet or simply love Indian butter chicken, I encourage you to try this vegan version made with cauliflower. If you're not following a plant-based diet, you can substitute cubed chicken for the cauliflower with good results. -Mihaela Metaxa-Albu, London, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 21
Steps:
- Preheat air fryer to 400°. In a large bowl, combine first 7 ingredients; toss to coat. In batches if necessary, place cauliflower in a single layer on greased tray in air-fryer basket. Cook until brown and crisp-tender, 8-10 minutes, turning once., Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add ginger, garlic, garam masala, curry powder and, if desired, cayenne pepper; cook 1 minute longer. Stir in tomatoes, coconut milk, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, 10-12 minutes, stirring occasionally. , Stir in cauliflower; sprinkle with cilantro. If desired, serve with rice, naan and lime wedges.
Nutrition Facts : Calories 349 calories, Fat 27g fat (23g saturated fat), Cholesterol 0 cholesterol, Sodium 584mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 7g fiber), Protein 8g protein.
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