1 jar Clean Plate Pantry Mango Coconut Curry Sauce

1 head cauliflower, cut into florets

1 tbsp. Olive oil

Salt to taste

1 15-oz can chickpeas, drained and rinsed

Vegetable broth for desired consistency


Preheat oven to 400ºF. In a rimmed baking sheet, spread florets in a single layer and drizzle with oil and salt. Roast 20 mins, turning once for even browning. When cauliflower has cooled slightly, spoon into a blender or food processor along with the Mango Coconut Curry sauce and chickpeas. Blend with vegetable broth to desired consistency. Warm in a saucepan over medium heat, stirring occasionally.