Butter Cauliflower with Golden Rice + Crispy Chickpeas

Valentine’s weekend 2023 coming to an end with a picnic at our new house and our favorite Indian dish right at home. Date night in = Domino’s pizza, a few games of cribbage, and some ciders. All enjoyed picnic style - on the floor of our empty home, Summer backyard blankets laid out in our new home, and still a little layer of dust from the ongoing project. Cleaned just enough for us to enjoy some tunes + food + family time in the comfort of our new living room. A dreamy first night in our new place, and definitely got us excited to make so many family memories in our new home.

One date-night followed by another, and this time we made our FAVORITE at-home meal. Our go-to Indian order made in our own kitchen with a rich + creamy rice, a side of Tzatziki (admittedly not very Indian), and madde vegetarian. Butter Cauliflower with Golden Rice + Crispy Chickpeas - it’s Indian at home and it’s so so good. The most flavorful butter sauce coats tender roasted cauliflower, and it pairs perfectly with this golden rice that’s rich, creamy, spiced up, and loaded with pieces of shredded kale. The whole dish is rich + creamy, layered with spices, garlic, and ginger, and just a total flavorbomb. It all comes together with crispy chickpeas, fresh herbs, and a yogurt sauce (my signature Tzatziki that’s heavy on the cucumber, and the perfect accompaniment). There’s nothing not to love

 
 

When I learned that butter sauce can be recreated with tomato paste + coconut milk, my mind was blown. I had just put it in this category of impossible to make myself but so wrong. A blend of spices and some very easy to come by canned ingredients come together for a perfect at-home variation.

My only take-away: use full fat coconut milk to get the creamy texture that’s so typical with what you’d get at a restaurant.

The rich + creamy rice

We buy Costco size bags of rice to make this rice dish!

Any restaurant, any meal - I’m pretty take it or leave it with the rice. But this rice is heaveny. We joke that every time we make it our pots are permanently stained yellow (hello tumeric), but oh my gosh it’s the most flavorful, yummy rice ever. Borderline soupy - the rice cooks in a combo of coconut milk + broth, and then fresh kale is added in for a bit of green. So vibrant in color thanks to the spices, but it’s just so flavorful and rich. We love it!

Jordan is the resident rice guy at our house, so I usually have him help with whipping it up. And he always crushes it! It’s just a perfect base and pairing for the buttered cauliflower.

 
 

The extras

The meal comes together with the garnishes. Topped with crispy roasted chickpeas, a fresh + bright zucchini and yogurt sauce, and soft and warm naan. It’s those little additions that make it the most enjoyable meal ever. Wrapping up some of the rice. a piece of cauliflower, and a touch of the sauce in the warmed bread - it’s the perfect bite.

I think Jordan + I would both say it’s our favorite meal to make at home, and our favorite to make together. It’s an easy divide + conquer kind of dinner, and just makes for the perfect cooking together with tunes in the background + a glass of wine in our hands kind of night. And a perfect ending to Valentine’s weekend.

 
 

For the yogurt sauce

  • 1 cucumber

  • 1 c. Greek yogurt, non-fat preferred

  • 1 tbsp fresh lemon juice

  • 1 garlic clove, minced

  • pinch of salt + pepper

For the rice

  • 4 tbsp butter

  • 1 tsp tumeric

  • pinch of red pepper flakes

  • 1 1/2 c. jasmine rice

  • 1 can coconut milk, low fat or full fat

  • 2 1/2 c. chicken broth

  • Salt + pepper

  • 2 c washed kale, stems removed + thinly sliced

For the caulifower + butter sauce

  • EVOO

  • 1 head of cauliflower, cut into florets

  • 4 garlic cloves, minced

  • 2 tbsp minced ginger

  • Salt + pepper

  • 1 can of chickpeas, minced

  • 1 shallot, sliced

  • Seasoning salt (like Lowry’s)

  • 1/2 an onion, finely diced

  • 1 tbsp garam masala

  • 2 tsp curry powder

  • 1/2 tsp tumeric

  • 1 tsp cayenne

  • 1 can of tomato paste

  • 1 can of full fat coconut milk

  • fresh cilantro, minced

  • naan

Start by making the yogurt sauce. Shred 1 cucumber, and drain - squeeze out extra water and use a towel to absorb additional liquid. Add the cucumber, yogurt, and all other ingredients for the sauce, and stir to combine. Cover and let sit in the fridge.

Turn the oven temp to 375 + line 2 separate baking trays with foil. Toss the cauliflower florets with a drizzle of EVOO, salt, pepper, half of the garlic and half of the minced garlic, and spread on one pan. Toss the chickpeas + sliced shallots with a drizzle of EVOO and seasoning salt, and spread on the other pan. Roast the cauliflower for 20 minutes, then add the pan with the chickpeas to the oven, cooking for another 20 minutes. When the cauliflower is done cooking (after 40 minutes), you’ll want to cook the chickpeas until they’re golden + crispy. You can always turn on the convection or air fry option in your oven ffor 5-7 minutes to make it happen, or just cook an additional 5-7 minutes.

For the rice: Melt the butter, turmeric, and crushed red pepper flakes in a medium pot over medium heat. Add the rice and toss to coat, toasting for 1-2 miinutes. Stir in 1 1/2 cups of broth, the coconut milk, and a pinch of salt and bring to a boil. Let boil for 3-4 minutes. Add the greens on top of the rice, and let them sit on top. Place the lid on the pot and turn the heat down to low. Let the rice cook 10 minutes on low and then turn the heat off completely. Let the rice sit, covered, for another 10 minutes. Turn the heat back onto low, add the additional broth, bringing back up to a simmer. Let the rice simmer for 4-5 minutes, and turn the heat back to low, stirring every 2 minutes until there’s just a touch of liquid. Cover and keep on low.

For the butter sauce: Add 1-2 tbsp of EVOO to a large skillet over medium heat along with the remaining garlic, ginger, and onion. Turn the heat to medium, cooking 5-6 minutes. Add in the spices along with a pinch of salt + pepper, stir and cook for 1 minutes. Add in the tomato paste, stir to combine with the spices. Add in the coconut milk stirring until you have a smooth sauce. Let the sauce simmer for 2-3 minutes. Add in the roasted cauliflower chunks, and stir to coat the veggies. Stir in 1 tbsp fresh cilantro. Cover and keep over low heat.

Serve up in shallow bowls. Add in a scoop of rice, and then a scoop of the butter cauliflower, and a dollop of the yogurt sauce. Sprinkle with chickpeas + a small pinch of fresh cilantro, and you’re set.

Lesley ZehnerComment