Curried Cauliflower With Chickpeas and Cashews

Curried cauliflower with chickpeas and cashews
cover of the KIWI Fall 2022 issue

Ingredients


Makes 4 servings

1 medium head cauliflower, chopped into florets

2 teaspoons safflower oil

¼ cup coconut oil

2 cloves garlic, minced

1 tablespoon curry powder (or more, if desired)

2 teaspoons brown sugar

¼ teaspoon turmeric

1 cup cooked chickpeas (canned are fine)

⅓ cup cashews, toasted and coarsely chopped

Salt and pepper, to taste

½ medium red onion, thinly sliced

Roasted cauliflower has a mild, slightly sweet flavor that’s often more appealing to little eaters than the raw stuff. And when seasoned with a curry-based dressing, the white winter veggie is anything but boring. This recipe only calls for a tablespoon of curry powder, which will help introduce kids to the flavor without overwhelming them. If you regularly cook with the spice mixture, feel free to add up to 2 tablespoons.

Directions

Preheat the oven to 400°.

On a baking sheet, toss the cauliflower and onion with the safflower oil and a big pinch of salt. Roast for 15 to 20 minutes, tossing once or twice, until the edges of the cauliflower are golden brown.

In a small skillet, warm the coconut oil over medium heat. Add the garlic, curry powder, sugar, turmeric, and a pinch of salt. Cook, stirring frequently, until the mixture is fragrant and the garlic begins to brown, about 1 minute. Remove from the heat and set aside.

Place the roasted cauliflower and onion in a large bowl and add the chickpeas and cashews. Drizzle the spiced coconut oil over top and toss until well mixed. Taste for seasoning and serve warm.

Per Serving:


Calories: 326

Carbohydrates: 30 g

Fat: 22 g

Protein: 8 g

Fiber: 7 g

Active Time:

10 minutes

Total Time:

30 minutes