Servings: 4 Yield: 5 cups Prep 15 mins Total Time 45 mins
- Weekend-prepped cauliflower florets
- Olive oil
- Curry powder
- Chili powder
- Unsalted cashews
- Olive oil
- Store-bought naan or pita bread
- Plain low-fat yogurt
- Mango chutney
1. Preheat the oven to 400 degrees 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.
Make Ahead Tip Weekend Prepped Cauliflower
- Cut 1 head cauliflower into florets. Refrigerate.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 510, Fat, total (g): 23, chol. (mg): 2, sat. fat (g): 4, carb. (g): 65, Monounsaturated fat (g): 13, Polyunsaturated fat (g): 4, Trans fatty acid (g): , fiber (g): 8, sugar (g): 20, pro. (g): 15, vit. A (IU): 289, vit. C (mg): 50, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 4, Pyridoxine (Vit. B6) (mg): , Folate (µg): 146, Cobalamin (Vit. B12) (µg): , sodium (mg): 782, Potassium (mg): 711, calcium (mg): 162, iron (mg): 4, Percent Daily Values are based on a 2,000 calorie diet.