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    Home > Vegan Curry Recipes

    Cauliflower Curry (Malai Gobi)

    Posted: Jul 11, 2015 ยท Updated: Apr 4, 2022

    Jump to Recipe Pin Recipe

    A creamy cauliflower curry that's mildly spiced and incredibly tasty!

    This Indian restaurant style cauliflower curry, called Malai Gobi in Hindi, has tender cauliflower florets swimming in a creamy white sauce that's mildly spiced but absolutely delicious. It is wonderful served with naan or paratha, or even rice, and it comes together in under 30 minutes. It's also a vegan, gluten-free and soy-free recipe and it can be made nut-free.

    Creamy Cauliflower Curry or Malai Gobi in a glazed brown bowl with green chili garnish and a silver spoon.

    I have for you today a creamy, luxurious, delicious Cauliflower Curry that's going to make you lick your fingers, then the plate, and then the serving bowl. Because it's that good.

    This restaurant style curry is usually made by cooking cauliflower in a cream sauce. In this vegan version we will use a fully dairy-free, coconut milk sauce that's as tasty as it is healthy.

    If you have kids who hate cauliflower, you might want to try this dish on them. The creamy cashew-coconut sauce is subtly spiced and at the same time utterly flavorful, making it perfect for picky little eaters. But it's an adult-pleaser too. I hope you try it and if you do, be sure to leave a comment and recipe rating below!

    Table of Contents
    • A creamy cauliflower curry that's mildly spiced and incredibly tasty!
    • Cauliflower in Indian food
    • Why you'll love this cauliflower curry recipe
    • Ingredients
    • How to make cauliflower curry
    • What to serve with the cauliflower curry
    • Storage instructions
    • Frequently asked questions
    • More tasty cauliflower recipes you might like
    • Cauliflower Curry (Malai Gobi)

    Cauliflower in Indian food

    In India, cauliflower is cooked in a million different ways, although outside India its identity is usually narrowed down to a few restaurant dishes like Aloo Gobi, an Indian cauliflower curry recipe with potatoes, or Gobi Masala, a spicy curry of cauliflower florets, or the Indo-Chinese classic, Gobi Manchurian. But the fact that cauliflower, like potato, is a pretty blank slate flavor-wise makes it a perfect vehicle for all of those amazing spices so integral to Indian cooking. You can enjoy it in a sumptuous Vegan Malai Kofta Curry, grate it into a pav bhaji, add it to a cauliflower dal, stuff it into a Gobi Paratha, or use it to top off a pilaf.

    Overhead shot of creamy Indian cauliflower curry or malai gobi in a glazed brown bowl with a silver spoon. Green chili garnish.

    This Malai Gobi cauliflower curry I am sharing here is one of my favorite Indian recipes to make with cauliflower. For one, it's very simple and quite easy: you need no more than half an hour to put it together, cooking and all. You can even use a bag of frozen cauliflower florets and no one would be the wiser.

    Best of all, this curry is so tasty that if you serve it up to company, you will have them eating out of your hand. ๐Ÿ˜‰

    Why you'll love this cauliflower curry recipe

    • It's so flavorful. Try this recipe once and you'll be glad you did. It is so rich and full of flavor although you need just a few ingredients to make it. And anybody you serve it to will love it.
    • It needs just a few ingredients. You don't need garam masala, curry powder, red curry paste, green curry paste, yellow curry paste or indeed any spice mix or paste or even curry leaves or cilantro to make this curry. Some chaat masala is amazing in this, but you can easily replace it with lemon if you don't have it. The only special ingredient I would recommend using is kasoori methi or dry fenugreek leaves and if you love Indian food you likely have it already in your pantry.
    • It is everyone friendly. The recipe is vegan, gluten-free and soy-free. You need a few cashews but you can replace them with pumpkin seeds or more coconut milk.
    Creamy malai gobi curry in an earthen glazed bowl with green chili peppers on top.

    Ingredients

    • 1 medium head cauliflower (separated into small florets)
    • ยฝ cup raw cashews
    • 1 cup canned coconut milk
    • 2 tsp coconut oil
    • 1 small onion (finely chopped)
    • 2 tsp ginger garlic paste
    • 2 green chili peppers (like serrano)
    • ยผ tsp ground black pepper
    • 1 teaspoon green cardamom powder
    • 1 tsp chaat masala
    • 1 tablespoon lemon juice or lime juice (about ยฝ lemon or lime).
    • 1 tbsp kasoori methi (dry fenugreek leaves)
    • Salt to taste

    How to make cauliflower curry

    • Blend the cashews and coconut milk into a very smooth paste. Set aside.
    • Heat 1 teaspoon of coconut oil in a saucepan. Add the onions and ginger-garlic paste and saute until the onions turn transparent but not brown. Add a couple of tablespoons of water if the ginger-garlic paste starts to stick to the pan.
    • Transfer the onions to a blender, add ยผ cup water and the chili peppers and blend into a smooth paste.
    • In the same saucepan, heat the remaining teaspoon of coconut oil. Add the blended paste back to the pan and bring it to a simmer.
    • Add the cauliflower florets and ยฝ cup of water along with the cardamom powder, pepper, chat masala, and kasoori methi.
    • Stir well to mix, bring to a boil, and cover with a lid. Cook on a medium-low flame, stirring occasionally, for 15 minutes or until the cauliflower is tender but still has a bite. If you like the cauliflower softer, continue to cook a little longer.
    • Add the cashew-coconut cream and stir well to mix. Add water if the mixture is too thick, and thin it out to your liking. I like this curry rather thick and creamy.
    • Once the curry comes to a boil, turn off the heat and add the lemon juice. Add salt to taste.

    What to serve with the cauliflower curry

    • Serve the curry hot with roti, naan or over rice.
    • It can also be enjoyed with a simple pilaf like jeera rice.
    • Serve a vegan raita or a little bit of lime pickle on the side.

    Storage instructions

    • Refrigerate: This curry tastes great the next day. You can store leftovers in the fridge for up to four days.
    • Freeze: The coconut milk in the curry can separate or become a bit grainy when frozen. However, there will be no loss in taste. Freeze the curry in an airtight container.
    • Reheating: Reheat the frozen curry in a microwave on high for 3-4 minutes, stirring once or twice in between. You can also heat the curry in a saucepan.

    Frequently asked questions

    Can I make this curry in the Instant Pot?

    You can, although it takes so little time to make on the stovetop you might not want to break out the IP for it. But if you absolutely want to use the Instant Pot you can cook in it all the way up to step 6. Saute the ingredients with the IP set to the "saute" function. After adding the water and spices cover and cook under high pressure for 5 minutes so the cauliflower tenderizes, then release the pressure manually after 10 minutes. Stir in the coconut paste and lemon.

    Can I add more vegetables to the cauliflower curry?

    Certainly, frozen peas would be a great add--stir them in after the cauliflower has cooked. Or add carrots to the pot along with the cauliflower.

    Can I add roasted cauliflower to the curry?

    That would be awesome. Roasted cauliflower would add more depth of flavor and would taste great in this. If you have roasted cauliflower on hand definitely feel free to use it here.

    More tasty cauliflower recipes you might like

    • Easy Vegetable Curry with Chickpeas and Coconut Milk
    • Navratan Korma
    • Aloo Gobi, spicy cauliflower and potatoes
    • Gobi Paratha (Cauliflower Stuffed Indian Flatbread)
    • Instant Vegan Methi Malai Paneer (with basic tomato onion sauce)
    • Cauliflower Sabzi
    • Gobi Achari | Cauliflower With Five Spices
    Creamy Cauliflower Curry or Malai Gobi made with coconut milk, spices and kasoori methi in a brown bowl.
    Image of creamy cauliflower curry with two chilies on top and a spoon.

    Cauliflower Curry (Malai Gobi)

    A delicious cauliflower curry with a creamy white sauce, this Indian restaurant style Malai Gobi will make you feel like a star cook. Vegan, gluten-free and soy-free recipe.
    5 from 10 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Main Course/Curry, Side
    Cuisine: Indian, Soy-free, Vegan
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Cauliflower Curry
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 6 servings
    Calories: 177kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Equipment

    • Blender
    • Saute pan or sauce pan

    Ingredients 
    US Customary - Metric

    • 1 medium head cauliflower (separated into small florets)
    • ยฝ cup raw cashews
    • 1 cup coconut milk
    • 2 teaspoon coconut oil
    • 1 small onion (finely chopped)
    • 2 teaspoon ginger garlic paste
    • 2 green chili peppers (like serrano)
    • ยผ teaspoon ground black pepper
    • 1 teaspoon green cardamom powder
    • 1 teaspoon chaat masala
    • Juice of ยฝ lemon
    • 1 tablespoon kasoori methi (dry fenugreek leaves)
    • Salt to taste
    Prevent your screen from going dark

    Instructions

    • Blend the cashews and coconut milk into a very smooth paste. Set aside.
    • Heat 1 teaspoon of coconut oil in a saucepan. Add the onions and ginger-garlic paste and saute until the onions turn transparent but not brown. Add a couple of tablespoons of water if the ginger-garlic paste starts to stick.
    • Transfer the onions to a blender, add ยผ cup of water and the chili peppers and blend into a smooth paste.
    • In the same saucepan, heat the remaining teaspoon of coconut oil. Add the blended paste and bring it to a simmer.
    • Add the cauliflower florets and ยฝ cup water along with the cardamom powder, pepper, chat masala, and kasoori methi.
    • Stir well to mix, bring to a boil, and cover with a lid. Cook on a medium-low flame, stirring occasionally, for 15 minutes or until the cauliflower is tender but still has a bite. If you like your cauliflower softer, continue to cook a little longer.
    • Add the cashew-coconut cream and stir well to mix. Add water if the mixture is too thick, and thin it out to your liking. I like this curry rather thick and creamy.
    • Once the curry comes to a boil, turn off the heat and add the lemon juice. Add salt to taste.

    Recipe notes

    • Serve the curry hot withย roti,ย naanย or over rice.
    • It can also be enjoyed with a simple pilaf likeย jeera rice.
    • Serve aย vegan raitaย or a little bit ofย lime pickleย on the side.
    • This curry tastes great the next day. You can store leftovers in the fridge for up to four days.
    • The coconut milk in the curry can separate or become a bit grainy when frozen. However, there will be no loss in taste. Freeze the curry in an airtight container.
    • Reheat the frozen curry in a microwave on high for 3-4 minutes, stirring once or twice in between. You can also heat the curry in a saucepan.

    Nutrition

    Calories: 177kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 459mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 48mg | Calcium: 35mg | Iron: 2mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. AnneElise

      October 21, 2020 at 4:23 pm

      5 stars
      Just fantastic - reminded me of having this dish is a wonderful Mumbai restaurant. Will cook again

      Reply
    2. Yana

      May 22, 2020 at 9:10 am

      hi. is it important to use cashew nuts? or optional? (in case of nut allergy) can i use soya milk for protein content? din't try it yet, but sounds amazing

      Reply
    3. Nimitha

      March 06, 2020 at 2:17 am

      5 stars
      This turned out delicious. I have never had this preparation before. I added two Indian chillies and it turned out too spicy. Probably next time I'll add one chilli or skip it altogether.

      Reply
    4. Vaishali

      May 19, 2017 at 8:33 am

      Hi Kavita, I meant the coconut milk from a carton that's much thinner than canned. You can use any other nondairy milk like almond milk or just make thin coconut milk of your own. If you have canned coconut milk, use 1/4 cup coconut milk and 3/4 cup water. Hope that helps. ๐Ÿ™‚

      Reply
    5. Kavita

      May 19, 2017 at 1:23 am

      Hi Vaishali,
      Love your blog! This recipe looks so delicious, any particular reason for not using canned coconut milk? Was hoping to make this for a dinner party and I cannot make fresh coconut milk in large quantity. Thanks.

      Reply
    6. Anonymous

      October 21, 2016 at 7:24 pm

      do u have a book of recipes by any chance...and if I do make these could I post them on social media with due credit to your blog (and with your permission)

      Reply
    7. Anna

      December 15, 2015 at 11:38 am

      It was amazing! So creamy but not fatty.

      Reply
      • Vaishali

        December 16, 2015 at 9:00 pm

        So glad you liked it!

        Reply
    8. Honey's Quilling

      September 09, 2015 at 11:07 pm

      5 stars
      I made this just a couple days after you posted it. I added some mushrooms that I needed to use up, along with the cauliflower. It was really yummy! Actually it reminded me of an Indian version of stroganoff. I am making it again tomorrow for my inlaws! (They are Indian)

      Reply
    9. Guru Karam

      July 30, 2015 at 3:49 pm

      5 stars
      This was sooo good! Creamy goodness that makes you want to roll over with your paws in the air!

      Did not have chat masala - used garam masala instead. Looking forward to trying it again with the Chat.

      Thanks for sharing your deliciouness!

      Reply
      • Vaishali Honawar

        July 30, 2015 at 4:36 pm

        Guru Karam, so happy you tried it. I can imagine it'd be good with garam masala. Thanks for the feedback!

        Reply
    10. Ksheeraja

      July 22, 2015 at 12:34 pm

      5 stars
      Visited your blog after forever, didnt have cauliflower, used one and a half capsicums, half a tomato and an onion instead, sautรฉed with a little sugar. It turned out beautifully, thank you very much !

      Reply
      • Vaishali Honawar

        July 22, 2015 at 2:28 pm

        Ksheeraja, so glad you tried it. Thanks for letting me know!

        Reply
    11. The Vegan Junction

      July 14, 2015 at 3:14 pm

      I was trying to think of something new to do with cauliflower, so this will be perfect. Thank you. I like the texture and consistency too!

      Reply
    12. Kirsten

      July 12, 2015 at 6:57 pm

      this looks delicious! But I didn't notice in the recipe where you add the chiles. Did you leave them out? Thanks so much!

      Reply
      • Vaishali Honawar

        July 13, 2015 at 2:42 am

        Hi Kirsten, they get blended up with the onions and ginger-garlic. Cheers.

        Reply
    13. Anonymous

      July 12, 2015 at 1:10 pm

      It has been years since I signed into blogger or visited your blog. I'm happy I did. I have a cauliflower in the fridge that I didn't know what I was going to do with. I will try this recipe. It looks yummy!

      Reply
      • Vaishali Honawar

        July 13, 2015 at 2:41 am

        Glad you're back. Hope you try it!

        Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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