Apr 122011

 In case you didn’t know, March was National Nutrition Month!  I guess I’m a little late spreading the word, but better late than never, right? In honor of this important holiday, the hospital I work at had a healthy cooking demo with the head chef Pnina Peled(who’s been on Chopped a few times!) and a R.D. (registered dietitian for those of you that don’t know…and what I’m currently in school to become) about creative ways to prepare veggies.  This was one of the recipes she prepared, and it was so simple, colorful, and tasty that I had to give it a try.

You’re going to be shocked when I tell you how few ingredients go into this–cauliflower florettes, chickpeas (optional), curry powder, olive oil, and salt (and I added some cayenne pepper for added heat).    This is a perfect snack or side dish…so curry up and make it (hahahah, get it? curry up?).  

Nutritional Highlights:  The key point of the cooking demo was that just because it’s a vegetable, you can’t assume it’s healthy.  Do you like to cover your vegetables in butter, oil, or cheese?  Well you’re kind of missing the point there.  BUT,  did you know that the WAY you cook the vegetables influences their nutrient content.  For example, because many vitamins are water soluble, when you boil vegetables, all those nutrients seep out into the cooking liquid.  Also, cooking your vegetables too long reduces the nutrient content.  Therefore, the nutritionist suggested roasting as a way to preserve the integrity of your veggies.  Add a little bit of oil and lots of spices, like in this recipe which utilizes an incredibly heathy cruciferous vegetable.  So I guess we missed National Nutrition Month, but maybe we should try celebrating all year round??

Curry Roasted Cauliflower

1 head cauliflower, cut into small florets

1-2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper (I used cayenne pepper for more heat)
1 tablespoon curry powder ( or to taste)

Optional–One can drained chickpeas (as dry as possible)

Directions:  Preheat oven to 450.  In a bowl, toss the cauliflower pieces with oil and seasonings and spread on to foiled baking sheet.  Roast for about 20-30 minutes, shaking the pan halfway through. It’s done when the cauliflower is just tender and browned, and the chickpeas are slightly crisp.  Enjoy as a snack, side dish, or in a salad.  

  3 Responses to “Curry Roasted Cauliflower with Chickpeas”

  1. this sounds so fantastic!!! i love both of these, cauli and chick peas….yum. thanks for sharing

  2. Todd and I made these last night – delicious!

  3. Thanks for a great healthy low fat recipe
    Low Fat, Easy weight loss tips

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