Butter Cauliflower and Chickpeas with Mint Cilantro Sauce Recipe
Introduction
This Butter Cauliflower and Chickpeas dish combines roasted cauliflower and spiced chickpeas in a rich butter chicken sauce, topped with a refreshing mint cilantro sauce. It’s a delicious and satisfying meal that’s easy to prepare and perfect for a weeknight dinner.
Ingredients
- 1-2 tablespoons avocado oil
- 1 head cauliflower, cut into florets (about 3 cups)
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 can chickpeas, drained and rinsed
- 1 jar butter chicken sauce (24.5 ounces) or homemade equivalent
- 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
- Step 1: Toss the cauliflower florets with avocado oil, cumin, garam masala, curry powder, smoked paprika, and kosher salt until evenly coated.
- Step 2: Roast the seasoned cauliflower at 425°F. Use an air fryer for 20 minutes or an oven for 30 minutes, until golden and nicely roasted.
- Step 3: While the cauliflower roasts, prepare the mint cilantro sauce. Blend the mint leaves, cilantro, mayo or Greek yogurt, garlic, jalapeño (if using), salt, and lime juice until smooth.
- Step 4: In a large skillet, combine the butter chicken sauce and drained chickpeas. Lightly smash the chickpeas with a potato masher or the back of a spoon for added texture.
- Step 5: Add the roasted cauliflower to the skillet with the butter sauce and chickpeas. Stir to combine and heat through.
- Step 6: Serve the butter cauliflower and chickpeas over rice, then drizzle or dollop with the mint cilantro sauce. Optionally, top with pickled onions for extra brightness. Enjoy!
Tips & Variations
- For a vegan version, substitute the butter chicken sauce with a dairy-free alternative and use plant-based yogurt in the mint sauce.
- Add a pinch of chili flakes to the butter sauce for some extra heat.
- If you don’t have an air fryer, roasting in a preheated oven works just as well.
- Pickled onions add a nice tangy crunch that complements the richness of the butter sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For best results, keep the mint cilantro sauce separate and add it fresh when serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other vegetables instead of cauliflower?
Yes, vegetables like broccoli, sweet potatoes, or bell peppers can be used as substitutes. Adjust roasting time based on the vegetable’s firmness.
Is this dish spicy?
The dish has a mild to moderate spice level from the curry spices and optional jalapeño. You can adjust the heat by omitting the jalapeño or adding more chili according to your preference.
PrintButter Cauliflower and Chickpeas with Mint Cilantro Sauce Recipe
This vibrant Butter Cauliflower and Chickpeas recipe combines roasted spiced cauliflower florets with tender chickpeas simmered in a rich butter chicken sauce. Topped with a refreshing homemade mint cilantro sauce, it’s a flavorful and satisfying dish perfect for a wholesome dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Indian-inspired
- Diet: Vegetarian
Ingredients
Roasted Cauliflower
- 1–2 tablespoons avocado oil
- 1 head cauliflower, cut into florets (about 3 cups)
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
Chickpeas and Sauce
- 1 can chickpeas, drained and rinsed
- 1 jar butter chicken sauce (24.5 ounces) or homemade
Mint Cilantro Sauce
- 1/4 cup packed fresh mint leaves
- 1/4 cup packed fresh cilantro leaves
- 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: Preheat your oven to 425°F (or prepare your air fryer). Toss the cauliflower florets with avocado oil, cumin, garam masala, curry powder, smoked paprika, and kosher salt until evenly coated. Roast in the oven for 30 minutes or in the air fryer at 425°F for 20 minutes, stirring halfway through, until the cauliflower is golden and nicely roasted.
- Make the mint cilantro sauce: In a blender or food processor, combine mint leaves, cilantro, mayo or Greek yogurt, garlic, jalapeño (if using), salt, and lime juice. Blend until the mixture is smooth and creamy, with no large chunks remaining.
- Prepare the butter sauce with chickpeas: Heat a large skillet over medium heat and pour in the butter chicken sauce. Add the drained chickpeas and lightly smash them with a potato masher to create some texture. Stir to combine and cook for a few minutes to heat through.
- Add roasted cauliflower: Add the roasted cauliflower florets to the skillet with the chickpeas and butter sauce. Stir gently to coat everything evenly and let the flavors meld together for a couple of minutes over medium heat.
- Serve: Spoon the butter cauliflower and chickpeas mixture over cooked rice. Drizzle the mint cilantro sauce on top. Optionally, garnish with pickled onions for extra tang and crunch. Serve immediately and enjoy!
Notes
- For a dairy-free version, use vegan mayo or coconut yogurt in the mint sauce.
- You can substitute the jarred butter chicken sauce with homemade butter chicken sauce if preferred.
- Pickled onions make a great topping for added flavor contrast.
- Adjust the jalapeño quantity based on your heat preference or omit if you prefer milder flavors.
- This dish pairs well with basmati rice, naan, or even quinoa for a gluten-free alternative.
Keywords: butter cauliflower, chickpeas, butter chicken sauce, mint cilantro sauce, roasted cauliflower, vegetarian, Indian-inspired, easy dinner
