Keto Cauliflower Makhani Bites
Dairy free and Vegan
I’m starting vegan keto on 24th July for a week and I’ll be doing about 2-3 weeks of vegan keto recipes. The idea is just to try something new and see how it goes. I also think people have a misconception that if you are vegan you cannot do Keto which I personally feel is incorrect information. I also once in a while like to take a break from the meat to balance things out. I’m not vegan, don’t plan to be and don’t really plan to push forward this lifestyle choice on anyone else. I think too much of a big deal is made about just eating veggies sometimes and these topics often elicit extreme reactions so I prefer to stay away from the controversy.
So here is the first vegan recipe and its a quick and easy Cauliflower Makhani Bite which is a nice spicy cauliflower preparation. It’s great for a snack or a main course. Enjoy!!
Makhan = Butter
This is my vegan take on ‘butter chicken’ and while you might think that butter would be the predominant flavour, it’s not. When making butter chicken, the butter and cream definitely adds to the richness of the dish (and taste) but you can substitute it like I did with olive oil and coconut cream. For me it’s the spices and the final sprinkling of ‘kasuri methi’ or fenugreek leaves that define the butter chicken. So go ahead and make this Keto cauliflower Makhani bites. It’s pretty simple and delicious.
Nutrition Info (Per serving)
- Calories: 274
- Net Carbs: 8g
- Carbs: 15g
- Fat: 23g
- Protein: 5g
- Fiber: 7g
This recipe makes 2 serving. Get this recipe on myfitnesspal.
Keto Cauliflower Makhani Bites
Ingredients
- 500 grams Cauliflower
- 60 grams Tomato (pureed) I recommend this one
- 1 Tsp Ginger Garlic Paste I recommend this one
- 3 tbsp olive oil I use this
- 2 tbsp Coconut Milk Try this one
- 1 Tsp Kasuri Meth/Dried Fenugreek Leaves I recommend this one
- 1 Tsp Tandoori Masala I recommend this one
- 1/2 Tsp Red Chilli Powder I use this
- 1/2 Tsp Garam Masala I recommend this one
- 1/2 Tsp Coriander Powder Try this one
- 1/2 Tsp Turmeric I recommend this one
- 1 Tsp Cumin Seeds I recommend this one
- Salt to Taste
- Fresh Coriander
Instructions
- Cut and clean the cauliflower into florets and season with salt, tandoori masala and 1 tbsp olive oil
- Bake for 15-20 minutes at 200C in the oven
- Heat 2Tbsp olive oil in a saucepan and fry the cumin seeds and ginger garlic paste
- Add in the tomato puree and spices and cover and cook for 10 minutes
- Add in the coconut milk, coriander and season to taste
- Remove cauliflower and pour over the sauce
- Bake for another 10 minutes till cooked all the way through
- Serve
Sahil, this looks incredible. Thanks for sharing – I’ve been trying to adapt keto to be more vegetarian and this is perfect.
Is this net carbs or just carbs? It seems high.
It’s very clearly written 8 net carbs per serving. It is high because the vegetables have carbs. If you have carbs from good sources like fresh veggies you can even go as high as 30-40grams in a day without it really being a hindrance.
Can I replace coconut milk with almond milk in this recipe?
Yeah no issue.
Made this to serve with cold roast pork and it was amazing. I am definitely going to make this a regular meal. I’m not a vegan so used butter and double cream. Thank you Sahil for this deeeelicious recipe
How many grams of tomato puree?
Just fixed the recipe. 🙂
Thank you so much!!
Hi, what do I do if I don’t have an oven? Can you please suggest an alternative method.
You can boil the cauliflower and then in a frying pan heat up the sauce and then add the cauliflower into that and mix will and cook till it’s nicely coated.
I made this last night for dinner. My husband liked it so much that I am making it again today. I love allof your recipes and my house regularly smells like an Indian Restaurant (soooo good) since I make so many of your dishes. Oh, I also have your wonderful cookbook. Thanks for all you do!
Hi. I’m new to your channel and site. I haven’t tried any of your recipes just yet, but plan on making this one Monday or Tuesday as it sounds and look s really delish.
I hope you didn’t order your spices from Amazon for making this dish. I almost choked when I saw some of the prices. You can get the same speces for a lot less going to the manufacturers site. I’ve been ordering from Rani’s for years and they are very good to work with.
Hi Karen, I live in India so I got to a store whenever possible. I just put the amazon links so people can get an idea of which spice. Sometimes the prices vary depending on which country you are in since the amazon link takes you to your respective country amazon. So it’s a bit tricky to find the cheapest deal for each one. But should be enough to give you an idea and you can always look for more while ther.e
Can we replace Cauliflower with something. I am so tired of cauliflower, it ruins my day.
Any vegetable that is similar, tofu or even paneer will work.
Hi! I have made many of your recipes and have enjoyed every single one. This particular recipe is a standout favorite in our household and I make it quite often. Thanks for all you do. Indian style food is my favorite and you have made it so very easy to make in my home.
Found your recipe when looking for a new cauliflower recipe. This was so delish! Didn’t want to turn on the oven so microwaved the cauli florets, spread on a platter and not covered to help evaporate the moisture. Stopped when half-cooked. When the spice mix was ready, added the cauli to the skillet to finish cooking and warm everything together. At that point, also added frozen okra, tofu and paneer, topped with chopped toasted cashews. This is a keeper – thanks!