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Roasted Indian Cauliflower Tossed With Chickpeas And Cashews
5 min prep time
25 min cook time
4servings
Recipe by
Aviva Goldfarb
Source
The Six O'Clock Scramble Meal Planner
Photo by
Renee Comet
How to Make Roasted Indian Cauliflower Tossed With Chickpeas And Cashews
Author Aviva Goldfarb says, "Six O’Clock Scramble CFO (and my good friend) Robin Thieme stopped by on a Saturday to drop off a book and was surprised to find that I was cooking a hot lunch for my husband, Andrew, and me. I confessed that I was just trying to use up some produce before it went bad. Robin joined us for lunch and we all agreed this dish is a winner. Serve with Tropical Island Smoothies."
5 min prep time
25 min cook time
4servings
2 1/2 cups
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Step-By-Step Instructions:
- DO AHEAD OR DELEGATE: Chop the cauliflower, combine the spices, or fully prepare and refrigerate the dish.
- Preheat the oven to 400°F. In a large serving bowl, toss the cauliflower with 2 tablespoons of the oil. In a small bowl, combine the spices (curry powder through salt). Toss the cauliflower with the spices, and spread the florets on a large baking sheet and roast for 15 minutes.
- Meanwhile, in the large serving bowl, combine the chickpeas, cashews, and raisins with the remaining tablespoon of oil. Remove the cauliflower from the oven and toss in the chickpeas, cashews, and raisins. Return it to the oven for 10 more minutes until the cauliflower is well browned and tender. (Meanwhile, prepare the smoothies, if you are serving them.) Serve immediately, or refrigerate for up to 3 days.
- SLOW COOKER DIRECTIONS: Add all ingredients except the chutney to the slow cooker and cook on low for 4–5 hours or on high for 2–3 hours. (Slow cooker cooking times may vary—get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Nutrition facts
4 Servings
-
Serving Size
2 1/2 cups
- Amount per serving Calories 305
-
Total Fat
16g
- Saturated Fat 2.5g
- Sodium 355mg
-
Total Carbohydrate
34g
- Dietary Fiber 8g
- Total Sugars 11g
- Protein 10g
- Potassium 705mg
- Phosphorous 215mg
Ingredients
cauliflower (cut into medium florets)
1
Extra Virgin Olive Oil (divided use)
3 tbsp
curry powder
1 tsp
ground cumin
1 tsp
chili powder
1 tsp
cayenne pepper (optional)
1/4 tsp
salt, or more to taste
1/4 tsp
canned chickpeas ((garbanzo beans), drained and rinsed, or use 1 1/2 cups cooked chickpeas)
15 oz
cashews
1/4 cup
raisins, or more to taste ((up to 1/2 cup), or use dried cranberries or currants)
1/4 cup
mango chutney (for serving (optional))
1/4 cup
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