Description
This Butter Cauliflower and Chickpeas is a weeknight staple! Roasty spiced cauliflower, a jar of butter sauce, a can of chickpeas, and a pile of steamy rice with a waterfall of mint sauce on top.
Ingredients
Units
Scale
Butter Cauliflower and Chickpeas:
- 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
Mint Cilantro Sauce:
- 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
Instructions
- Roast the cauliflower: Toss the cauliflower with the avocado oil, cumin, garam masala, curry powder, smoked paprika, and salt. Roast at 425 / 20 minutes in the air fryer, or 425 / 30 minutes in the oven until nice and roasty and golden.
- Make the mint sauce: Blitz everything up until it’s nice and smooth. I like to really blend this one so it’s less chunky and more of a smooth green sauce.
- 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 (I do want). Add cauliflower back in.
- Serve: Serve the butter cauliflower on rice and top with the mint sauce. Add pickled onions if you want. ENJOY!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-Inspired
Keywords: butter chicken, butter sauce, cauliflower, chickpeas, easy dinner
