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Roasted Indian Cauliflower Tossed With Chickpeas And Cashews

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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:

  1. DO AHEAD OR DELEGATE: Chop the cauliflower, combine the spices, or fully prepare and refrigerate the dish.
  2. 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.
  3. 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.
  4. 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.)
Veggie Rich
Indian
Dinner
Lunch
Main Dish
Vegetarian
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Nutrition facts

4 Servings



  • Serving Size

    2 1/2 cups


  • Amount per serving



    Calories





    305

  • % Daily value*

  • Total Fat
    16g

    21%

    • Saturated Fat
      2.5g

      13%
    • Trans Fats
      0g

  • Cholesterol
    0mg

    0%

  • Sodium
    355mg

    15%

  • Total Carbohydrate
    34g

    12%

    • Dietary Fiber
      8g

      29%
    • Total Sugars
      11g

  • Protein
    10g

  • Potassium
    705mg
    15%

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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