This buttered cauliflower is a new weekly staple.
It's 5pm. Here's what you're doing (and so am I):
- Roast some cauliflower
- Adding a jar of butter sauce
- And a can of lightly crushed chickpeas
- Place a steaming scoop on some rice
- And season everything with coriander and mint sauce
And it's the simplest little veg-forward number that three out of four in my family love. (The child is the obstacle.)
The cauliflower is roasted and seasoned to the max, and the chickpeas get just a little chunky and creamy when you give them a few good mashes. They're a little TOO round sometimes, you know?
You can make butter sauce from scratch, or you can just do what I did and buy Costco's KFI brand butter chicken sauce, which comes in a large jar and works like a charm. I also heard through your direct messages 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 you love would work just as well (and you can give it some love with a little extra cream or butter).
Nothing will beat a sauce made from scratch, I know, I know. But all I'm trying to defeat with this recipe is myself, from defaulting to a frozen pizza for dinner. Final result: a vegetarian dish that makes the house smell good and is prepared effortlessly. That's why I'm here.
If you can swing it, a little tangle of pickled onions on top is very nice.
