This Butter Cauliflower Is a New Weeknight Staple.
It’s 5pm. Here’s what you’re doing (and me, too):
- Roasting some cauliflower
- Adding a jar of butter sauce
- And a can of chickpeas, lightly smashed
- Piling a steamy scoop on some rice
- And topping the whole thing with mint cilantro sauce
And it’s the easiest little veg-forward number that three out of four in my family love. (Toddler is the holdout.)
The cauliflower is roasty and seasoned to the max, and the chickpeas get just a little bit chunky and creamy when you give them a few good smashed. They’re just a bit TOO round sometimes, ya know?
You can make a butter sauce from scratch, or you can just do as I’ve been doing and buy the KFI brand butter chicken sauce from Costco which comes in a big jar and works like a charm. I’ve also heard via your DMs on Instagram that their Vindaloo sauce is even better. If you don’t have a Costco, any brand of tikka masala or Indian-spiced simmer sauces that you love would work just as well (and you can give it some love with a bit of extra cream or butter).
Nothing will beat a made-from-scratch sauce, I know, I know. But all I’m trying to beat with this recipe is myself from defaulting to a frozen pizza for dinner. End result: a veg-forward dish that makes the house smell great and that comes together effortlessly. That’s what I’m here for.
If you can swing it, a little tangle of pickled onions on top is very nice.
