Butter 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
Scale
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
