Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400°F. Toss the weekend-prepped cauliflower florets with 2 Tbs. olive oil, 1 tsp. curry powder, 1 tsp. chili powder, and 1/2 tsp. salt. Spread the florets on a large parchment-lined baking sheet and roast for 15 minutes. Combine one 15 oz. can chickpeas, drained and rinsed; 1/2 cup unsalted cashews; and 1/4 cup raisins with 1 Tbs. olive oil. Add the chickpea mixture to the baking sheet along with 2 shallots, sliced. Roast for 10 to 15 minutes more or until the cauliflower is well-browned and tender. Cut two pieces of store-bought naan or pita bread in half and heat. In a small bowl combine 1/2 cup plain yogurt and 2 Tbs. mango chutney. Garnish the cauliflower with chopped fresh cilantro, and serve with the yogurt mixture and naan.


Weekend Prepped Cauliflower

Cut 1 head cauliflower into florets. Refrigerate.

Nutrition Facts

510 calories; 23 g total fat; 4 g saturated fat; 4 g polyunsaturated fat; 13 g monounsaturated fat; 2 mg cholesterol; 782 mg sodium. 711 mg potassium; 65 g carbohydrates; 8 g fiber; 20 g sugar; 15 g protein; 0 g trans fatty acid; 289 IU vitamin a; 50 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 146 mcg folate; 0 mcg vitamin b12; 162 mg calcium; 4 mg iron;