Butter Cauliflower Pressure Cooker Recipe
This vegan butter cauliflower recipe combines roasted cauliflower and a rich creamy sauce with Indian spices, all pressure-cooked for quick flavor-packed results.
Equipment
- 1 Mixing bowl Large
Ingredients
Marinated Cauliflower
- 0.5 teaspoon garam masala
- 0.25 teaspoon ground ginger
- 0.25 teaspoon Indian chili powder
- 0.25 teaspoon curry powder
- 3 to 4 cups cauliflower florets from medium head of cauliflower
- 2 tablespoons coconut milk reserved from can
- 3 teaspoons coconut oil for marinating
Vegan Butter Sauce
- 1.5 tablespoons coconut oil
- 1 small onion diced
- 1 tablespoon garam masala
- 0.5 teaspoon Indian chili powder
- 0.5 teaspoon ground black pepper
- 1 teaspoon curry powder
- 1 teaspoon sea salt
- 14 ounces coconut milk minus the 2 tablespoons reserved
- 6 ounces tomato paste
- 1 tablespoon lime juice from one lime
Instructions
Instructions
- Preheat oven to 400°F to develop golden, roasted flavor in cauliflower.
- Toss cauliflower florets with 1.5 tablespoons coconut oil until well coated.
- Spread florets on baking sheet and roast 20–25 minutes until tender and golden at the edges.
- Meanwhile, heat 3 teaspoons coconut oil in a skillet over medium heat until shimmering.
- Add diced onion and sauté about 5 minutes until translucent.
- Add garam masala, chili powder, ground ginger, curry powder; cook 1 minute until fragrant.
- Pour in coconut milk (minus 2 tablespoons used earlier), stir with tomato paste until smooth and simmer 5–7 minutes.
- Add roasted cauliflower to skillet, stir to coat in sauce, simmer for 5 more minutes.
- Squeeze lime juice over dish, stir to combine, and serve warm optionally with rice or naan.
Notes
Leftovers can be refrigerated up to 4 days or frozen up to 3 months. Reheat gently and add coconut milk to re-loosen the sauce if needed.