Butter Cauliflower and Chickpeas with Mint Cilantro Sauce
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.
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Ingredients
- 1-2 tablespoons avocado oil
- 1 head cauliflower, cut into florets (about 3 cups)
- 1 teaspoon each cumin, garam masala, and curry powder
- 0.50 teaspoon smoked paprika
- 0.50 teaspoon kosher salt
- 1 can chickpeas, drained and rinsed
- 1 jar of butter chicken sauce (24.5 ounces) or homemade
- 0.25 cup packed mint leaves
- 0.25 cup packed cilantro
- 0.50 cup mayo or plain Greek yogurt
- 1 clove garlic
- 1 small chunk of jalapeño, optional
- 0.50 teaspoon salt
- juice of 1 lime
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Serve the butter cauliflower on rice and top with the mint sauce. Add pickled onions if you want. ENJOY!
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