This Air-Fryer Vegan Butter Cauliflower is a flavorful plant-based twist on the classic butter chicken. Crispy cauliflower florets are air-fried to golden perfection, then tossed in a rich, creamy, dairy-free tomato and cashew-based sauce infused with warming spices. It’s a comforting, satisfying dish that’s perfect served with rice or naan—and it’s entirely vegan, oil-light, and packed with bold, savory flavor. Ideal for weeknight dinners or meal prep!
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons coconut oil, melted
- 1 tablespoon minced fresh gingerroot
- 2 garlic cloves, minced
- 1 teaspoon garam masala
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 tablespoon minced fresh gingerroot
- 2 garlic cloves, minced
- 2 teaspoons garam masala
- 2 teaspoons curry powder
- 1 teaspoon cayenne pepper, optional
- 1 can (15 ounces) crushed tomatoes
- 1 can (13.66 ounces) coconut milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chopped fresh cilantro
- Optional: Hot cooked rice, naan flatbreads and lime wedges
Instructions
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.
