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.