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Butter cauliflower with chickpeas, rice, creamy curry sauce, and mint cilantro topping

Butter Cauliflower with Mint Cilantro Sauce and Chickpeas

Butter cauliflower combines roasted cauliflower and chickpeas with a creamy curry sauce and fresh mint cilantro topping. This hearty, flavorful dish is perfect for an easy weeknight meal with satisfying textures and bright contrast.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian-Inspired
Calories: 392
Ingredients Method Notes

Ingredients
  

Roasted Cauliflower
  • 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
Butter Chickpeas
  • 1 can chickpeas, drained and rinsed
  • 1 jar butter chicken sauce (24.5 oz / 695 g) 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 jalapeño, optional
  • 1/2 teaspoon salt
  • juice of 1 lime

Method
 

Preparation
  1. Coat the cauliflower florets with avocado oil, cumin, garam masala, curry powder, smoked paprika, and kosher salt.
  2. Blend the mint leaves, cilantro, mayo or Greek yogurt, garlic, jalapeño if using, salt, and lime juice until the sauce is smooth.
Cooking
  1. Roast the seasoned cauliflower at 425°F (218°C) for 20 minutes in the air fryer, or roast for 30 minutes in the oven, until browned and tender.
  2. Warm the butter chicken sauce and chickpeas together in a large skillet. Lightly mash some of the chickpeas with a potato masher if a thicker texture is desired.
  3. Add the roasted cauliflower to the skillet mixture and combine.
Serving
  1. Serve the butter cauliflower over rice and finish with the mint cilantro sauce.

Notes

Blend the mint cilantro sauce until smooth for an even coating and fresh finish throughout the dish.