Curried Roasted Cauliflower with Chick Peas, Currants, Pine Nuts
2 head(s), medium, washed and cut into 1
Canned drained chickpeas
15 oz, 1 can, drained and rinsed
⅓ cup(s), chopped
2 tbsp(s), (such as Major Grey’s)
2 cup(s), whole, chopped
- Preheat oven to 450 degrees and place oven racks in lower 1/3 of oven. Line two standard sized baking pans with parchment paper. In a large bowl, toss cauliflower florets with olive oil, curry powder, and salt. Spread evenly across baking pans and cook for approximately 1 hour or until cauliflower is well browned (stir and rotate pan positions every 20 minutes for even browning). Add pine nuts to one sheet and return to oven for 5 additional minutes to toast. Combine roasted cauliflower, pine nuts, chick peas, currants, and parsley in a large bowl. Whisk together chutney and warm water and pour over cauliflower mixture. Toss to coat and serve warm.