Curried Roasted Cauliflower with Chick Peas, Currants, Pine Nuts
3
Points®
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
⅓ cup(s), chopped
Mango chutney
2 tbsp(s), (such as Major Grey’s)
Mineral water
2 tbsp(s)
Uncooked scallions
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.
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