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Roasted Curried Cauliflower & Chickpeas
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The humble cauliflower undergoes a transformation when paired with curry and cumin. In this dish, from our Fall, 2013 issue of GRAZE, the dried berries add a great sweet-tart counterpart to the pungent, savory spices. 
serves 4


3 tablespoons extra-virgin olive oil

1 teaspoon mustard seeds

2 teaspoons powdered cumin

1 tablespoon curry powder

2 teaspoons coarse salt

1 large head cauliflower (about 2 pounds), cut into large florets

1 15-ounce can of chickpeas, drained and rinsed

½ cup dried cherries or cranberries

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Roasted Curried Cauliflower & Chickpeas
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1.     Preheat oven to 375°.

2.     Heat oil in a large sauté pan over medium-high heat. Add mustard seeds and sauté until seeds begin to pop. Add cumin, curry powder and salt and stir to combine. Add the cauliflower, tossing to coat thoroughly with spice mixture. Add chickpeas and toss. Remove from heat.

3.     Arrange cauliflower/chickpea mixture in a single layer in a rimmed baking dish. Roast until florets are browned on bottom and tender when pierced with the tip of a paring knife, about 35 minutes.

4.     Place in serving bowl, add cherries or cranberries and toss. Serve hot. 

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