This Butter Cauliflower Is a New Weeknight Staple.

It’s 5pm. Right here’s what you’re doing (and me, too):

  • Roasting some cauliflower
  • Including a jar of butter sauce
  • And a can of chickpeas, frivolously smashed
  • Piling a steamy scoop on some rice
  • And topping the entire thing with mint cilantro sauce

And it’s the best little veg-forward quantity that three out of 4 in my household love. (Toddler is the holdout.)

The cauliflower is roasty and seasoned to the max, and the chickpeas get just a bit bit chunky and creamy whenever you give them a couple of good smashed. They’re only a bit TOO spherical generally, ya know?

You may make a butter sauce from scratch, or you may simply do as I’ve been doing and purchase the KFI model butter hen sauce from Costco which is available in an enormous jar and works like a allure. I’ve additionally heard through your DMs on Instagram that their Vindaloo sauce is even higher. Should you don’t have a Costco, any model of tikka masala or Indian-spiced simmer sauces that you simply love would work simply as properly (and you’ll give it some love with a bit of additional cream or butter).

Nothing will beat a made-from-scratch sauce, I do know, I do know. However all I’m attempting to beat with this recipe is myself from defaulting to a frozen pizza for dinner. Finish outcome: a veg-forward dish that makes the home scent nice and that comes collectively effortlessly. That’s what I’m right here for.

Should you can swing it, a bit of tangle of pickled onions on high could be very good.

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