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A picture of Butter Cauliflower and Chickpeas with Mint Cilantro Sauce

Butter Cauliflower and Chickpeas with Mint Cilantro Sauce

  • Author: Lindsay
  • Total Time: 40 minutes
  • Yield: 6 1x


This Butter Cauliflower and Chickpeas is a weeknight staple! Roasty spiced cauliflower, a jar of butter sauce, a can of chickpeas, and a pile of steamy rice with a waterfall of mint sauce on top.


Units Scale

Butter Cauliflower and Chickpeas:

  • 12 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

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


  1. 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.
  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. 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. Serve: Serve the butter cauliflower on rice and top with the mint sauce. Add pickled onions if you want. ENJOY!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian-Inspired

Keywords: butter chicken, butter sauce, cauliflower, chickpeas, easy dinner