Photo of Curried Roasted Cauliflower with Chick Peas, Currants,  Pine Nuts by WW

Curried Roasted Cauliflower with Chick Peas, Currants, Pine Nuts

3 - 5
PersonalPoints™ per serving
Total Time
1 hr 10 min
Prep
10 min
Cook
1 hr
Serves
6
Difficulty
Easy
Roasting cauliflower brings out a nutty, savory flavor that you’ll love. It’s delicious served on top of brown rice or even on it’s own as a side dish.

Ingredients

Uncooked cauliflower

2 head(s), medium, washed and cut into 1

Olive oil

2 tbsp(s)

Curry powder

2 tbsp(s)

Table salt

2 tsp(s)

Pine nuts

2 tbsp(s)

Canned drained chickpeas

15 oz, 1 can, drained and rinsed

Dried currants

¼ cup(s)

Fresh parsley

cup(s), chopped

Mango chutney

2 tbsp(s), (such as Major Grey’s)

Mineral water

2 tbsp(s)

Uncooked scallion(s)

2 cup(s), whole, chopped

Instructions

  1. 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.

Notes

For a different twist, try this dish served with some tangy Greek yogurt mixed with lime juice.