Butter Cauliflower and Chickpeas with Mint Cilantro Sauce
Ingredients
- 12 avocado oil – tablespoons
- 13 cups 3 cups cauliflower head , cut into florets (about 3 cups)
- 1 teaspoon 1 teaspoon cumingaram masalacurry powder each , , and
- 1/2 teaspoon 1/2 teaspoon smoked paprika
- 1/2 teaspoon 1/2 teaspoon kosher salt
- 1 chickpeas can , drained and rinsed
- 124.5 ounces 24.5 ounces butter chicken sauce jar of () or homemade
- 1/4 1/4 cilantro packed
- 1/2 1/2 mayoplain Greek yogurt or
- 1 garlic clove
- 1 jalapeño small chunk of , optional
- 1/2 teaspoon 1/2 teaspoon salt
- 1 lime juice of
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Instructions
- Roast the cauliflower: Toss the cauliflower with the avocado oil, cumin, garam masala, curry powder, smoked paprika, and salt. Roast at 425 / 20 minutes in the air fryer, or 425 / 30 minutes in the oven until nice and roasty and golden.
- 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.
- 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.
- Serve: Serve the butter cauliflower on rice and top with the mint sauce. Add pickled onions if you want. ENJOY!
Source
Original recipe: View Original
