Ingredients
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1 tablespoon coconut or neutral oil, such as canola or avocado
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4 cups cauliflower florets
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¼ teaspoon salt
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¼ cup water
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1 (15 ounce) can chickpeas, rinsed
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1 1/2 cups tikka masala sauce (see Tip)
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2 tablespoons butter
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Fresh cilantro for garnish
Directions
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Heat oil in a large skillet over medium-high heat. Add cauliflower and salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Add water; cover and cook until the cauliflower is tender, 3 to 5 minutes. Add chickpeas and sauce; cook, stirring occasionally, until hot, 1 to 2 minutes. Remove from heat and stir in butter. Serve topped with cilantro, if desired.
