This Naan Butter Cauliflower makes the perfect weeknight Indian-inspired meal! Cauliflower gets baked with a naan breading then tossed in a butter curry sauce and served over rice for the perfect gluten-free, vegan meal!
Indian food is something I often forget about. Maybe I’m too busy eating my Italian pasta dishes to branch out, haha, but today I am so excited to be adding this Naan Butter Cauliflower recipe to my blog! This is such an easy, flavorful, filling weeknight meal perfect for these chillier winter days.
This recipe is adapted from the Butter Chicken dish you might be familiar with. The sauce is so rich and flavorful made vegan with coconut milk, vegan butter, ginger, garlic, Garam Masala, curry powder, turmeric, and a touch of maple syrup. I added diced onion, chickpeas and diced tomatoes to the sauce too.
But let’s talk about the naan cauliflower. You guys, it’s like cauliflower wrapped in naan and then baked in the oven for crispy, bread-y, scrumptiousness! A naan hug, if you will. Although I have naan in the photo, and you can certainly whip up some of my Gluten-free Vegan Naan to go along with this meal, the naan cauliflower allows you to skip the naan making but still get that carb-loaded goodness.
The naan breading is made with just 5 ingredients: almond flour, arrowroot powder, baking powder, dairy-free yogurt, salt, plus water, then you simply dip the cauliflower florets in the naan batter and bake in the oven for about 20 minutes until it starts to get crispy! While the naan cauliflower is baking, you make the sauce on the stovetop and then gently toss in the naan cauliflower and serve over rice!
I can definitely see more recipes like this coming to the blog, and if you’re also diggin’ this dish, don’t forget leave a comment below and tag me on Instagram or Facebook @HealthyLittleVittles #healthylittlevittles!
Breaded Cauliflower Ingredients
- 1 small head of cauliflower
- 1 ½ cups almond flour
- 2/3 cup arrowroot flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ cup unsweetened plain dairy-free yogurt
- ½ cup water
- ½ yellow onion, diced
- 3 tablespoons butter (vegan/plant butter for vegan friendly)
- 1 teaspoon minced garlic
- 1 tablespoon garam masala seasoning*
- ¼ teaspoon turmeric
- ¼ teaspoon ginger
- 1 can diced tomatoes
- 1 can coconut milk
- 1 tablespoon maple syrup
- Salt to taste
- Preheat your oven to 450 degrees F. Wash and chop the cauliflower into medium-sized florets, not too large, but not too small. If serving with rice, cook the rice according to package directions. While the rice is cooking, make your cauliflower batter.
- In a large bowl, whisk together the almond flower, arrowroot, baking powder and salt until combined. Add the yogurt and water and stir until a paste-like batter forms. If you need more water, add it little bits at a time, but you want the batter to be thick like glue so it sticks to the cauliflower florets.
- Dip your cauliflower florets in the batter, coating all the way and then place on a parchment-lined baking sheet. Bake the cauliflower for 20 minutes, until the breading starts to turn golden brown.
- While the cauliflower is baking, make the sauce. Melt the butter in a large skillet over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Next, add the garam masala seasoning, turmeric, and ginger and saute for another couple of minutes. Finally add the diced tomatoes, coconut milk, maple syrup and salt. Stir to combine and let it simmer another 10 minutes. If you desire a smoother sauce, you can blend the sauce and then return it to the skillet.
- Right before serving, add the breaded cauliflower to the sauce and gently toss to coat the cauliflower in the sauce. Serve over rice if desired and garnish with fresh cilantro.
*you can easily make your own garam masala seasoning at home if you're unable to find it