Roasted cauliflower, spices, and fire-roasted tomatoes come together for this vegan take on butter chicken.

By

Breana Lai Killeen

Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has more than 20 years of experience cooking professionally, pouring wine, and creating editorial and digital content for top brands.

Published on January 6, 2025

Credit:

Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lydia Pursell

Active Time:

30 mins

Total Time:

30 mins

Servings:

4

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Ingredients

1/2x

1x

2x

Original recipe (1X) yields 4 servings

1 1/2 pounds fresh cauliflower florets, cut into 2-in. pieces (about 6 cups)

4 tablespoons canola oil, divided

1/2 cup frozen sweetened grated coconut (such as Birds Eye Tropical Isle)

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh jalapeño chile

1 (14-ounce) can coconut milk, divided

2 1/4 cups chopped fresh cilantro leaves, divided, plus more for garnish

1 1/2 tablespoons minced peeled fresh ginger, divided

1 red onion, chopped (about 2 cups)

2 tablespoons finely chopped garlic

1 1/2 teaspoons kosher salt

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

1/4 teaspoon garam masala

1 (14.5-ounce) can diced fire-roasted tomatoes

1 tablespoon tomato paste

1/4 cup water

1 (15-ounce) can chickpeas, drained and rinsed

Naan flatbread

Directions

Preheat oven to 450°F. Toss together cauliflower and 1 tablespoon of the oil on a large rimmed baking sheet until florets are coated; spread in a single layer. Bake until florets are browned, about 20 minutes. Set aside. 1.

Meanwhile, process coconut, lemon juice, jalapeño, 1/2 cup coconut milk, 2 cups cilantro, and 1/2 tablespoon ginger in a blender until smooth, about 30 seconds. Transfer to a small bowl; set aside. Rinse blender clean, and set chutney aside. 1.

Heat remaining 3 tablespoons oil in a large skillet over medium until shimmering. Add onion, and cook, stirring occasionally, until browned on edges, 6 to 7 minutes. Stir in garlic, salt, and remaining 1 tablespoon ginger; cook, stirring constantly, until fragrant, about 30 seconds. Add cumin, coriander, smoked paprika, cayenne, and garam masala; cook, stirring constantly, until spices are fragrant, about 30 seconds. 1.

Stir diced tomatoes and tomato paste into mixture in skillet; cook, stirring often, until well combined. Pour tomato mixture and water into blender. Secure lid, and remove center piece to allow steam to escape. Place a clean towel over opening; process until smooth, about 30 seconds. 1.

Transfer blended mixture to skillet. Stir in chickpeas, and cook over medium-high until sauce starts to bubble, about 2 minutes; continue to cook until chickpeas are warmed through, about 2 minutes. Stir in remaining 1 1/4 cups coconut milk, and return to a boil over medium-high. Stir in roasted cauliflower and remaining 1/4 cup cilantro; simmer over medium until sauce slightly thickens, about 3 minutes. Serve hot with naan and chutney. Garnish with additional cilantro, and serve.

About this recipe

This vegan version of Murg Makhni (Butter Chicken) has all the satisfying notes of a classic butter chicken but calls for roasted cauliflower and chickpeas instead of chicken. Roasting the cauliflower helps it develop deeper flavor while the chickpeas bring a little heft to the dish. Smoked paprika and cumin add a slightly smoky flavor to the sauce, while the coconut milk makes it creamy with a mild coconut flavor. The bright color and flavor of the cilantro coconut chutney brightens up the dish and has a cooling effect when eating with the butter cauliflower.

Frequently Asked Questions

The butter, or makhni, is used to represent the texture of the sauce rather than the actual butter present in the original dish of Murg Makhni (Butter Chicken). The sauce is velvety in texture and has a buttery finish.

Although it’s best to make this dish with fresh cauliflower, if you have frozen cauliflower and want to use it, skip roasting and just add it frozen to sauce in Step 5 along with the chickpeas.

Garam masala is a blend of warming spices used in a variety of North Indian dishes. The spices used vary by household and brand, but often include cinnamon, nutmeg, cardamom, and cumin.

Notes from the Food & Wine Test Kitchen

Our test kitchen cooks suggest using Frontier Co-op Garam Masala, as it is pretty close to the North Indian garam masala that is traditionally used in this curry. Another option is the Burlap and Barrel “Floyd Cardoz” garam masala.

Make ahead

Refrigerate the butter cauliflower and chickpeas for up to three days or freeze for up to three months.

This recipe was developed by Renu Dhar; the text was written by Breana Killeen.