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.
Foto: Pinch of Yum — Lindsay OstromIngredients
- 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
Steps
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.
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.
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 the butter cauliflower on rice and top with the mint sauce. Add pickled onions if you want. ENJOY!
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