Butter Cauliflower and Chickpeas with Mint Cilantro Sauce

Nguyên liệu

• 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
• 1 can chickpeas, drained and rinsed
• 1 jar of 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

Cách làm

1. 1

   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.

2. 2

   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

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