Butter Cauliflower and Chickpeas with Mint Cilantro Sauce Recipe
Introduction
This Butter Cauliflower and Chickpeas dish is a flavorful, comforting meal that combines tender roasted cauliflower with spiced chickpeas in a rich butter chicken sauce. Topped with a vibrant mint cilantro sauce, it’s perfect for a satisfying vegetarian 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
- 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: Preheat your oven to 425°F or set your air fryer to 425°F. 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 for 30 minutes in the oven or 20 minutes in the air fryer, until golden and nicely roasted.
- Step 3: Meanwhile, prepare the mint cilantro sauce by blending the mint leaves, cilantro, mayo or yogurt, garlic, jalapeño (if using), salt, and lime juice until smooth and creamy.
- Step 4: In a large skillet, add the butter chicken sauce and chickpeas. Lightly smash the chickpeas with a potato masher to create a varied texture, then add the roasted cauliflower back into the skillet. Warm everything together until heated through.
- Step 5: Serve the butter cauliflower and chickpeas over rice or your favorite grain. Top generously with the mint cilantro sauce, and add pickled onions if you like. Enjoy immediately!
Tips & Variations
- For a creamier sauce, use Greek yogurt instead of mayo in the mint cilantro sauce.
- Add a pinch of chili flakes to the cauliflower seasoning for extra heat.
- Swap out the butter chicken sauce for tikka masala if desired for a slightly different flavor profile.
- Serve with naan or warm pita bread for a delicious twist.
Storage
Store leftover butter cauliflower and chickpeas in an airtight container in the refrigerator for up to 3 days. Keep the mint cilantro sauce separately in the fridge for up to 2 days for best freshness. Reheat the cauliflower and chickpeas gently on the stove or in the microwave, and add fresh sauce before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegan?
Yes, use a dairy-free butter chicken sauce or make your own vegan curry sauce and substitute mayo with a plant-based alternative or extra Greek yogurt.
What can I use instead of avocado oil?
Any neutral oil like vegetable oil, canola oil, or light olive oil can be used to roast the cauliflower.
Print
Butter Cauliflower and Chickpeas with Mint Cilantro Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful and comforting dish featuring roasted cauliflower and chickpeas simmered in a rich butter chicken sauce, topped with a vibrant and smooth mint cilantro sauce. Perfect served over rice for a hearty vegetarian meal with Indian-inspired spices.
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 Butter Sauce
- 1 can chickpeas, drained and rinsed
- 1 jar butter chicken sauce (24.5 ounces) or homemade equivalent
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 of jalapeño, optional
- 1/2 teaspoon salt
- juice of 1 lime
Instructions
- Roast the cauliflower: Preheat your air fryer to 425°F (or your oven if using). Toss the cauliflower florets in avocado oil, cumin, garam masala, curry powder, smoked paprika, and kosher salt until evenly coated. Spread the cauliflower in the air fryer basket or on a baking sheet if using an oven.
- Cook the cauliflower: Air fry the cauliflower at 425°F for 20 minutes until they are golden and roasted, or roast in the oven at 425°F for 30 minutes, stirring halfway to ensure even roasting.
- Prepare the mint cilantro sauce: Combine mint leaves, cilantro, mayo (or Greek yogurt), garlic, jalapeño (if using), salt, and lime juice in a blender or food processor. Blend until the sauce is smooth and creamy, with no large chunks remaining.
- Heat the butter sauce and chickpeas: In a large skillet, pour in the butter chicken sauce along with the drained chickpeas. Lightly smash the chickpeas using a potato masher to create a varied texture.
- Combine cauliflower with the sauce: Add the roasted cauliflower to the skillet with the butter sauce and chickpeas. Stir to coat everything evenly and heat through for a few minutes.
- Serve: Spoon the butter cauliflower and chickpeas over cooked rice. Drizzle or dollop the mint cilantro sauce on top. Optionally, garnish with pickled onions or extra fresh herbs. Enjoy your vibrant, spiced dish!
Notes
- The jalapeño in the mint sauce is optional and can be omitted for a milder flavor.
- You can substitute plain Greek yogurt for mayo to lighten the mint cilantro sauce.
- Pickled onions make a great tangy topping for added texture and flavor.
- If you don’t have an air fryer, roasting in the oven works just as well.
- Smashing chickpeas is optional but creates a more interesting texture in the dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Indian-inspired
Keywords: butter cauliflower, chickpeas, mint cilantro sauce, butter chicken sauce, roasted cauliflower, Indian spices, vegetarian dinner
