Butter Cauliflower Burrito

Butter Cauliflower Burrito
Butter Cauliflower Burrito

Butter Curry: A dish we’ve already happily introduced ourselves to in the form of our Garam Masala-Spiced Butter Chicken a few months back, but this time Chef Jeff challenged himself to reimagine the dish to a place that is both surprisingly plant-based, but also a unique mashup of one of our favorite handheld foods, the humble (but glorious) burrito.

In the spirit of just how mercurial curries can and should be (one could say they’re mer-CURRY-al), instead of using the same products as our other version Jeff opted to utilize a newer seasoning. Organic Maharajah Powder is an adaptation of one of our most popular conventional curry powders, and has a few elements that make it special, but as anyone with a cold will tell you… scent has a huge part of how we appreciate the tastiness of food. As for the sensorial profile of our Organic Maharajah Curry, it’s warm, earthy, and savory. While Chef Jeff went with cauliflower as a substitute of our chicken, this sauce would be just as delicious with chicken, pork, tempeh, or any other hearty protein that won’t be made too mushy being simmered in our sauce- tofu might not be our first choice, but you could always decide to throw some in at the end and have it coated in sauce rather than immersed in it.

What makes our Burrito portion burrito-y? Good question. Burrito translates to “little Burro,” or donkey, and is essentially just an elegant and convenient vessel for carrying your best leftovers around, with filling combinations that span the thousands. Even though our burrito was stuffed in a more “maximalist” American Mission style, the beautiful thing about this food is its adaptability, portability, and tastiness.

Jeff spooned our butter cauliflower over rice and sprinkled with fresh tomatoes, chiles, and herbs, but this would be delicious combined with other leftovers you might have lying around- such as Chimichurri sauce.

 Print Recipe

Prep Time: 20 min.
Cooking Time: 20 min.
Cuisine: Indian
  • Ingredients for sauce:
  • 1 3/4 Cups water
  • 1/2 Cup Raw cashews, blanched
  • 1 Tbsp Maharajah Curry Powder or Organic Maharajah Curry Powder
  • 6oz. Can tomato paste
  • 1 tsp Kosher salt
  • Ingredients for cauliflower:
  • 2 Tbsp Vegan butter (Earth Balance is a good brand)
  • 1 Vidalia Onion, diced
  • 4 Cloves garlic, minced
  • 1/2 Head cauliflower, cut into florets
  • For Burritos:
  • 2 Cups cooked rice
  • Cilantro leaves
  • Chiles- we used serrano chiles
  • Flour Tortillas-burrito size
  1. Combine all ingredients for sauce in a blender or food processor and blend until smooth.
  2. In a Dutch oven, melt 2 Tbsp vegan butter over medium heat. Add onions and garlic and cook until translucent. Add sauce and stir. Add cauliflower florets, stir and bring to a simmer. Cook until cauliflower is tender, around 10 minutes.
  3. Assemble burritos, place cauliflower, rice, cilantro and chiles on tortilla and roll.