The Pioneer Woman Tasty Kitchen
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Roasted Curried Cauliflower and Chickpeas with Grains

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

Vegan, simple and yums!

Ingredients

  • 1 head Cauliflower, Broken Into Florets
  • 1 can (14.5 Oz. Can) Chickpeas , Drained And Rinsed
  • 1-½ Tablespoon Favorite Curry Powder
  • 2 sprigs Fresh Thyme
  • 1 pinch Coarse Salt And Freshly Ground Pepper
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1-¼ cup Favorite Grains (couscous, Quinoa, Etc.)
  • 1 cup Freshly Chopped Parsley
  • 3 Tablespoons Fresh Lemon Juice
  • 2 Tablespoons Lightly Toasted Pine Nuts
  • Lemon Wedges For Serving

Preparation

Preheat oven to 400 F.

On a rimmed baking sheet, toss the cauliflower and the chickpeas with the curry powder, thyme, salt, pepper and the oil. Roast for 30 minutes, or until the chickpeas are crispy and the cauliflower is gorgeous and tender. Remove it from the oven and stir it around about half way through the cook time.

In the meantime, bring a small pot of water to a boil. Add the grains and cook until tender. How long will depend on what grain you choose. I had a Trader Joe’s bag of mixed grains that was pawfect. Just follow the package instructions for preparing your preferred grain.

In a large bowl, combine the cooked grains with the roasted goodies, the parsley, lemon juice and pine nuts. Give it all a good toss. Taste it. Might need another pinch of salt? Ger fer ert.

Serve with more fresh lemon wedges. Oh my goodness.

2 Comments

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Avatar of poornana

poornana on 7.11.2013

I’ve made this a couple of times and love it. Today I had leftovers and instead of heating it up again, I chopped a tomato and mixed it in with a little mayonnaise. It was wonderful on a hot, humid day in Alabama. I just wish there had been more leftovers. Thank you so much for this recipe.

Avatar of poornana

poornana on 4.25.2013

I made this for lunch today, two hours after seeing it. I had everything I needed to make it, we are off meat and dairy, and this looked great!! It was great; the flavors blended beautifully and that was the best cauliflower I’ve had since I quit making cheese sauce. I would only add the zest of one lemon, the juice of one lemon, and one or two more tablespoons of oil at serving time. I served it with pineapple, but citrus fruit would be good,too.

One Review

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Avatar of poornana

poornana on 4.25.2013

Easy, fairly fast, very flavorful. I had to look up directions for toasting nuts so that slowed me down. I thought it was a little dry until I added lemon juice, zest, and more oil. I used quinoa for the grain. Will surely make it again.

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