Roasted Indian Cauliflower Tossed With Chickpeas And Cashews

Roasted Indian Cauliflower Tossed With Chickpeas And Cashews
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Six O'Clock Scramble Meal Planner. Recipe Credit: . Photo Credit: Renee Comet.
Summary

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."

  • Prep time
    5 min
  • Cook time
    25 min
  • Servings
    4 Servings
  • Serving size
    2 1/2 cups
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2 1/2 cups
  • Amount per serving Calories 305

  • Total Fat 16g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 360mg
  • Total Carbohydrate 34g
    • Dietary Fiber 8g
    • Total Sugars 11g
  • Protein 10g
  • Potassium 710mg
  • Phosphorus 220mg

Choices/Exchanges: 1 Starch, 1/2 Fruit, 2 Nonstarchy vegetable, 1 Lean protein, 2 1/2 Fruit

Ingredients

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
Directions

Directions

  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.)

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