Butter Cauliflower and Chickpeas with Mint Cilantro Sauce

• avocado oil↗1
• head cauliflower, cut into florets (about 3 cups)↗1
• cumin, garam masala, and curry powder1 teaspoon
• smoked paprika↗0.5 teaspoon
• kosher salt↗0.5 teaspoon
• can chickpeas, drained and rinsed↗1
• jar of butter chicken sauce (24.5 ounces) or homemade1
• packed mint leaves↗0.25 cup
• packed cilantro0.25 cup
• mayo or plain Greek yogurt↗0.5 cup
• clove garlic↗1
• small chunk of jalapeño, optional↗1
• salt↗0.5 teaspoon
• juice of 1 lime1

Step-by-step instructions

1. 1

   Roast the cauliflower: Toss the cauliflower with the avocado oil, cumin, garam masala, curry powder, smoked paprika, and salt. Roast at 425 °F for 20 minutes in the air fryer, or 425 °F for 30 minutes in the oven, until nice and roasty and golden.

2. 2

   Make the mint sauce: 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.

3. 3

   Butter sauce time: 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.

4. 4

   Serve: Serve the butter cauliflower on rice and top with the mint sauce. Add pickled onions if you want. ENJOY!