Roasted Cauliflower with Curry, Chickpeas & Currants

This tasty dish gets its nutty, savory flavor from roasted cauliflower. Mango chutney gives it a perfect touch of sweetness. Try it on top of brown rice or whole wheat couscous or even on its own as a side.

Prep Time:  10 minutes
Cook Time: 60 minutes
Yield: 6 Servings


  • 2 cauliflower heads, washed and cut into 1” florets
  • 2 TB extra virgin olive oil
  • 2 TB curry powder
  • 2 tsp salt
  • 2 TB pine nuts
  • 1 15 oz can chick peas, drained and rinsed
  • ¼ cup currants
  • 1/3 cup flat leaf parsley, chopped
  • 2 TB bottled mango chutney (such as Major Grey’s)
  • 2 TB warm water
  • 2 scallions, whole, chopped


Preheat oven to 450 degrees and place oven racks in lower 1/3 of oven. Line two standard sized baking pans with parchment paper. In a large bowl, toss cauliflower florets with olive oil, curry powder, and salt. Spread evenly across baking pans and cook for approximately 1 hour or until cauliflower is well browned (stir and rotate pan positions every 20 minutes for even browning). 

Add pine nuts to one sheet and return to oven for 5 additional minutes to toast. Combine roasted cauliflower, pine nuts, chick peas, currants, and parsley in a large bowl. Whisk together chutney and warm water and pour over cauliflower mixture. Toss to coat and serve warm.


For a different twist, try this dish served with some tangy Greek yogurt mixed with lime juice.