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
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.