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Curried Cauliflower with Chickpeas

June’s Cook-Programs make it so easy to roast florets, steaks or whole cauliflower until they are tender and delicious, and there are so many ways you can flavor this versatile vegetable to suit your mood! This recipe jazzes up plain old cauliflower florets with curry powder, sweet golden raisins, smoky paprika and zingy red wine vinegar for a quick yet satisfying side. Chickpeas add texture and protein to the dish while chopped cilantro and green onions balance the earthy flavors. Try yours on top of rice for a vegetarian main, or serve it on the side of your favorite roasted protein.

Prep Time — 20 min
Cook Time — 12 min
Servings — 4
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Ingredients

3 tablespoons golden raisins

1 teaspoon red wine vinegar

3 tablespoons water

3 tablespoons coconut oil

3 tablespoons red wine vinegar

2 teaspoons curry powder

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon smoked paprika

⅛ teaspoon cayenne pepper

4 cups cauliflower florets

¾ cup canned chickpeas

¼ cup chopped cilantro

¼ cup chopped green onion

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Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Plump the raisins

In a small bowl, stir the raisins, water and vinegar together. Set aside.

3 tablespoons golden raisins

1 teaspoon red wine vinegar

3 tablespoons water

small bowl

measuring spoons

spatula

Make the spice paste

In a large bowl, combine the coconut oil, vinegar, garlic powder, cumin, curry powder, salt, smoked paprika and cayenne, if using. Whisk to combine.

large bowl

whisk

3 tablespoons coconut oil

3 tablespoons red wine vinegar

1 teaspoon garlic powder

1 teaspoon ground cumin

2 teaspoons curry powder

1 teaspoon salt

½ teaspoon smoked paprika

⅛ teaspoon cayenne pepper

Add the cauliflower and chickpeas

Add the cauliflower florets and chickpeas. Toss to coat.

4 cups cauliflower florets

¾ cup canned chickpeas

measuring cups

Spread on the June Pan

Spread the mixture in an even layer on the June Pan.

June Pan

Roast the cauliflower

Place the June Pan on the middle shelf of the June Oven. Roast the cauliflower 12 minutes, until it is tender and browned in spots. June will notify you when the cauliflower is ready.

June Oven

Add the raisins

Remove the cauliflower from the June Oven. Drain the raisins and discard the liquid. Add the raisins to the June Pan and toss to combine.

Garnish and serve

Transfer the cauliflower to a serving dish and sprinkle with cilantro and green onions. Serve hot.

¼ cup chopped cilantro

¼ cup chopped green onion

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