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Roasted Indian Cauliflower Tossed with Chickpeas and Cashews

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Roasted Indian Cauliflower with Chickpeas, Cashews, and Raisins

Roasted Indian Cauliflower Tossed with Chickpeas and Cashews

Jessica Braider
This warming, nourishing dish is the perfect balance of spice and varied texture. Recipe tester Amy Stanley said “Good Stuff! Can’t wait to have it again.”
Cook Time 30 mins
Total Time 30 mins
Servings 4 servings

Ingredients
  

  • 1 head cauliflower cut into medium florets
  • 3 Tbsp. extra virgin olive oil
  • 1 tsp. curry powder
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/4 tsp. cayenne pepper optional
  • 1/4 tsp. salt or more to taste
  • 15 oz. canned chickpeas drained and rinsed, or use 1 1/4 cups cooked chickpeas, garbanzo beans
  • 1/4 cup cashews
  • 1/4 cup raisins or more to taste (up to 1/2 cup), or use currants
  • 1/4 cup mango chutney for serving

Instructions
 

  • Preheat the oven to 400 degrees. In a large serving bowl, toss the cauliflower with 2 Tbsp. 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 them for 15 minutes.
  • Meanwhile, in the large serving bowl, combine the chickpeas, cashews, and raisins with the remaining Tbsp. 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. Serve it immediately, stirring in some of the chutney, if desired, or refrigerate it for up to 3 days.

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.)

Notes

Do Ahead or Delegate: Chop the cauliflower, combine the spices, or fully prepare and refrigerate the dish. Scramble Flavor Booster: Toss the cauliflower and spices together in a large resealable bag and let it marinate, refrigerated, for up to 24 hours.  Roast some sliced red onions with the cauliflower, stir in some pomegranate seeds to the finished dish, stir some chutney into Greek yogurt to make a creamy sauce. Tip: Vegetables need to breathe, so for those veggies that you store in the refrigerator,  either store them in reusable mesh bags or, if they are in plastic bags, poke holes in the bags to allow air to circulate.  They will last longer this way. Nutritional Information Per Serving (% based upon daily values): Calories 369, Total Fat: 16g, 23.5%; Saturated Fat: 2g, 11%; Cholesterol: 0mg, 0%; Sodium: 385mg, 16%; Total Carbohydrate: 50g, 16.5%; Dietary Fiber: 9g, 35.5%; Sugar: 22g; Protein: 11g Want to make chickpeas from scratch? Check out our post on how to make beans in the slow cooker or Instant Pot pressure cooker. Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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