Butter Cauliflower and Chickpeas with Mint Cilantro Sauce Recipe
If you’re craving a comforting, flavor-packed meal that bursts with vibrant color, say hello to Butter Cauliflower and Chickpeas with Mint Cilantro Sauce. This dish marries golden roasted cauliflower and chickpeas in a fragrant buttery tomato sauce, then finishes strong with a tangy, herb-flecked chutney you’ll want to slather on everything. Whether you’re serving vegetarians, curry lovers, or just yourself on a cozy weeknight, this is the kind of recipe that tastes as lively as it looks and feels much fancier than a 45-minute dinner should.
Ingredients You’ll Need
The beauty of Butter Cauliflower and Chickpeas with Mint Cilantro Sauce lies in its simple pantry staples and a handful of fresh herbs. Each ingredient plays a crucial role, from creating a silky sauce to building up irresistible, crave-worthy layers of flavor and texture.
- Cauliflower: Cut into florets, cauliflower turns deliciously crisp and nutty when roasted, making it the star in both flavor and substance.
- Chickpeas: Protein-packed and satisfying, chickpeas soak up the spices and become gorgeously golden in the oven.
- Vegetable Oil: Used for roasting and sautéing, vegetable oil ensures that every bite is perfectly cooked and tender.
- Onion: Finely chopped onion provides a gentle sweetness and the aromatic base for the sauce.
- Garlic: Essential for warmth and depth, minced garlic infuses the sauce with classic curry flavor.
- Fresh Ginger: Adds zing and an unmistakable brightness; don’t skip the ginger!
- Tomato Sauce: The foundation of the buttery sauce, tomato sauce delivers rich color and tangy undertones.
- Coconut Milk: Full-fat coconut milk brings a creamy, luscious texture with just a hint of tropical sweetness.
- Unsalted Butter: A couple of tablespoons turn the sauce incredibly silky and decadent.
- Garam Masala: This warming spice blend is the backbone of flavor—fragrant, slightly sweet, and totally addictive.
- Ground Cumin: Earthy cumin bumps up the savoriness and adds toasty undertones.
- Ground Turmeric: Bright yellow and subtly earthy, turmeric gives the sauce a gorgeous color and gentle warmth.
- Smoked Paprika: Just a touch brings depth, subtle smokiness, and gorgeous color.
- Cayenne Pepper (optional): For those who crave a gentle kick—use more or less to taste.
- Salt and Black Pepper: Essential for bringing all the flavors into balance.
- Cooked Rice or Naan: Doesn’t get better than serving curry over fluffy rice or scooped up with warm, pillowy naan.
- For the Mint Cilantro Sauce: A cool, tangy sauce of cilantro, mint, yogurt, lime, garlic, and olive oil, blitzed until creamy and green as a spring meadow. Salt to taste brings out all the herbal flavors.
How to Make Butter Cauliflower and Chickpeas with Mint Cilantro Sauce
Step 1: Roast the Cauliflower and Chickpeas
Preheat your oven to 425°F (220°C). Toss the cauliflower florets and drained chickpeas with 1 tablespoon vegetable oil, a sprinkle of salt, and plenty of black pepper. Spread them out on a baking sheet in a single layer for maximum crispiness. Roast for 20 to 25 minutes, shaking the pan halfway through, until both are golden, slightly crispy at the edges, and deliciously aromatic. This simple roasting step deepens the flavors and gives you those irresistible toasty bits.
Step 2: Start the Aromatic Base
While your veg is roasting, heat the remaining tablespoon of oil in a large skillet over medium heat. Add the finely chopped onion and cook, stirring often, until it’s soft and translucent—about 5 minutes. Next, stir in the minced garlic and fresh ginger. The aroma at this stage is a preview of the goodness to come and sets the stage for a layered, fragrant curry.
Step 3: Simmer the Spiced Tomato Sauce
Add the tomato sauce, garam masala, cumin, turmeric, smoked paprika, optional cayenne, and a small pinch of salt to the skillet. Give everything a good stir, then let the mixture simmer gently for 5 to 7 minutes. The spices will bloom and infuse the sauce, leaving you with a kitchen that smells better than any restaurant. If the sauce starts to thicken too much, splash in a tiny bit of water to loosen it up.
Step 4: Add Butter and Coconut Milk
Lower the heat, then add in the butter and coconut milk. Stir gently as the butter melts and the coconut milk turns the sauce creamy, silky, and just a touch sweet. Simmer for another 2 to 3 minutes. This combo is what gives Butter Cauliflower and Chickpeas with Mint Cilantro Sauce its rich, memorable texture and gentle finish.
Step 5: Combine and Simmer
Add the roasted cauliflower and chickpeas into the skillet with the sauce. Stir everything together so each floret and chickpea is thoroughly coated. Simmer gently for a few minutes so the flavors marry. Taste and adjust salt, pepper, or a splash more coconut milk as needed. You want a thick, glossy curry that clings to a spoon.
Step 6: Make the Mint Cilantro Sauce
While the curry simmers, whip up your sauce. In a food processor or blender, combine the fresh cilantro, mint leaves, yogurt, lime juice, garlic, olive oil, and a pinch of salt. Blend until silky smooth and vividly green. This cooling, tangy sauce is the perfect foil to the rich curry—don’t skip it!
Step 7: Serve and Enjoy
Spoon Butter Cauliflower and Chickpeas with Mint Cilantro Sauce over fluffy rice or next to warm naan. Generously drizzle with the mint cilantro sauce, and prepare yourself for big smiles around your table. The contrast between creamy curry and bright, herbal sauce lifts every bite.
How to Serve Butter Cauliflower and Chickpeas with Mint Cilantro Sauce
Garnishes
Sprinkle with extra chopped cilantro, slivers of red onion, or a squeeze of fresh lime juice right before serving. A handful of toasted slivered almonds or a dollop of extra yogurt adds beautiful color and crunch, while a sprinkle of chili flakes offers that last pop of heat for chili-heads.
Side Dishes
This recipe absolutely shines with a mound of fluffy basmati rice or a stack of warm, pillowy naan. If you’d like to round out the meal, add a crisp cucumber salad or a cooling raita to complement the vibrant Butter Cauliflower and Chickpeas with Mint Cilantro Sauce.
Creative Ways to Present
Try serving the curry in individual bowls for a cozy feel or spooning it onto a large platter for family-style eating. For a fun twist, stuff the mixture into naan wraps, top with mint cilantro sauce, and add crunchy lettuce. Or make “curry bowls” with your favorite grains, roasted veggies, and a big spoonful of sauce—it’s impossible to go wrong!
Make Ahead and Storage
Storing Leftovers
Let any leftover Butter Cauliflower and Chickpeas with Mint Cilantro Sauce cool completely before transferring to airtight containers. Stored in the fridge, the curry will keep beautifully for up to 4 days, and somehow it tastes even better the next day as the flavors deepen and meld.
Freezing
This curry is quite freezer-friendly! Portion the cooled curry into freezer containers or zip-top bags (leave the mint cilantro sauce separate). Freeze for up to 2 months. Thaw in the fridge overnight before reheating for the best texture and flavor.
Reheating
Reheat the curry gently on the stovetop over medium heat, adding a splash of water or coconut milk as needed to loosen the sauce. Warm the mint cilantro sauce separately if you wish, but it’s also delicious cold. Don’t forget to taste and season after reheating, as flavors may mellow a little in the fridge or freezer.
FAQs
Can I use frozen cauliflower or chickpeas?
Absolutely! Just be sure to thaw and thoroughly pat dry frozen cauliflower for roasting. Canned chickpeas work best, but cooked-from-dry are delicious too—aim for a tender but not mushy texture.
Is Butter Cauliflower and Chickpeas with Mint Cilantro Sauce vegan?
The core recipe is vegetarian, but it’s easy to make vegan: simply choose a dairy-free yogurt and your favorite plant-based butter for the sauce. All the flavor, none of the dairy!
How spicy is the finished dish?
This curry is warm and fragrant, but not inherently spicy. The heat comes mostly from cayenne, so feel free to adjust as needed or leave it out entirely for a milder version. The mint cilantro sauce also brings plenty of coolness.
Can I double the recipe for a crowd?
Definitely! Double all ingredients for both the curry and the mint cilantro sauce, and use a second sheet pan if needed for roasting. This dish is party-perfect and will have guests asking for seconds.
What else can I use the mint cilantro sauce for?
It’s a magic condiment—swirl it into grain bowls, drizzle over grilled veggies, tuck into wraps, or use as a dip for crispy potatoes and samosas. You’ll probably be making extra just to have on hand.
Final Thoughts
This Butter Cauliflower and Chickpeas with Mint Cilantro Sauce is so much more than just a weeknight dinner; it’s comfort and brightness, all in one spoonful. I hope you’ll give it a try and make it a beloved favorite in your kitchen too—the kind of meal you make for friends, family, or just because you deserve something truly delicious.
Print
Butter Cauliflower and Chickpeas with Mint Cilantro Sauce Recipe
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A flavorful and creamy vegetarian dish featuring roasted cauliflower and chickpeas in a spiced tomato-coconut sauce, served with a refreshing mint cilantro sauce. This Indian-inspired recipe is perfect for a satisfying main course.
Ingredients
Main Dish:
1 medium head cauliflower, cut into florets
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 can (15 ounces) tomato sauce
1/2 cup coconut milk
2 tablespoons unsalted butter
1 tablespoon garam masala
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
Cooked rice or naan for serving
Mint Cilantro Sauce:
1 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1/2 cup plain yogurt
1 tablespoon lime juice
1 small garlic clove
1 tablespoon olive oil
Salt to taste
Instructions
- Preheat the oven: to 425°F (220°C).
- Roast: Toss cauliflower and chickpeas with 1 tablespoon oil, salt, and pepper. Roast for 20-25 minutes until golden and tender.
- Sauté: Heat 1 tablespoon oil in a skillet, cook onion until soft. Add garlic, ginger, tomato sauce, spices, and salt. Simmer for 5-7 minutes.
- Add: Stir in butter and coconut milk. Simmer for 2-3 minutes. Add roasted cauliflower and chickpeas to the sauce.
- Prepare Mint Cilantro Sauce: Blend cilantro, mint, yogurt, lime juice, garlic, olive oil, and salt until smooth.
- Serve: Spoon cauliflower and chickpeas over rice or naan, drizzle with mint cilantro sauce.
Notes
- This dish is vegetarian and can be made vegan by using dairy-free yogurt and plant-based butter.
- Adjust spices to taste for more or less heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 8g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 15mg
