Butter Cauliflower and Chickpeas with Mint Cilantro Sauce
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.4 out of 5 stars
(7)
Ingredients
6 servings
- 1–2 tablespoons avocado oil
- 1 head cauliflower, cut into florets (about 3 cups)
- 1 teaspoon each cumin, garam masala, and curry powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 can chickpeas, drained and rinsed
- 1 jar of butter chicken sauce (24.5 ounces) or homemade
- 1/4 cup packed mint leaves
- 1/4 cup packed cilantro
- 1/2 cup mayo or plain Greek yogurt
- 1 clove garlic
- 1 small chunk of jalapeño, optional
- 1/2 teaspoon salt
- Juice of 1 lime
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Preparation
Step 1
Roast the cauliflower: Toss the cauliflower with the avocado oil, cumin, garam masala, curry powder, smoked paprika, and salt. Roast at 425°F for 20 minutes in the air fryer, or 425°F for 30 minutes in the oven until nice and roasty and golden.
Step 2
Make the mint sauce: Blitz everything up until it’s nice and smooth.
Step 3
Butter sauce time: Add butter sauce and chickpeas to a large skillet. Smash the chickpeas lightly with a potato masher to give a more interesting texture if you want. Add cauliflower back in.
Step 4
Serve: Serve the butter cauliflower on rice and top with the mint sauce. Add pickled onions if you want. ENJOY!
Step 5
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Chef's notes
Use store-bought butter chicken sauce for convenience or make homemade.
Roasted cauliflower adds flavor, texture, and color, but it can be simmered directly in the sauce if preferred.
For a dairy-free version, use coconut cream, coconut milk, cashew cream, or ghee.
