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Curry-Roasted Chickpeas and Cauliflower

Curry-Roasted Chickpeas and Cauliflower with Rice Pilaf and Avocado Raita

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Recipe Details

Story

Rice pilaf is the dressed up (more flavorful) cousin to simple steamed rice. It usually consists of aromatics and a variety of mix-ins. This week, we’re using shallots, currants, and a whole cinnamon stick for warmth and a touch of sweetness. It’s the perfect base for curry-spiced cauliflower and crispy chickpeas. A creamy buttermilk raita blended with avocado, cilantro, and serrano chile adds a touch of heat to this Indian-inspired meal.

Tags

  • Vegetarian

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 750
  • Protein 21g
  • Total Carb 94g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chickpeas
    1 can
    chickpeas
  • cauliflower florets
    6 ounces
    cauliflower florets
  • cilantro
    1/8 ounce
    cilantro
  • shallot
    1
    shallot
  • mint
    1/8 ounce
    mint
  • serrano chile
    1
    serrano chile
  • garam masala
    1 teaspoon
    garam masala
  • pistachios
    2 tablespoons
    pistachios
  • currants
    2 tablespoons
    currants
  • cinnamon stick
    1
    cinnamon stick
  • basmati rice
    1/2 cup
    basmati rice
  • avocado
    1
    avocado
  • buttermilk
    2 ounces
    buttermilk

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • baking sheet
  • blender or food processor (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Drain and rinse chickpeas and pat dry with paper towel. Rinse all produce. Cut cauliflower into 1 inch–wide florets, if needed. Pick cilantro leaves and roughly chop stems, keeping separate. Pick mint leaves, discarding stems. Peel shallot, halve, and thinly slice. Halve serrano lengthwise; using a knife tip, discard seeds and stem, then mince.

  2. Roast cauliflower and chickpeas

    Roast cauliflower and chickpeas

    On a baking sheet, toss cauliflower and chickpeas with garam masala, 2 tablespoons olive oil, ½ teaspoon salt, and black pepper as desired. Arrange in a single layer and roast until cauliflower is beginning to brown and chickpeas are crispy, 18-22 minutes.

  3. Sauté aromatics

    Sauté aromatics

    While cauliflower and chickpeas roast, place pistachios in a medium pot over medium-high heat. Toast, stirring, until golden and fragrant, about 3 minutes. Transfer pistachios to cutting board; roughly chop and set aside for serving. Return pot to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add currants, cinnamon stick, and shallot; cook, stirring, until shallot is softened and cinnamon is fragrant, 3-4 minutes.

  4. Cook rice pilaf

    Cook rice pilaf

    Add rice to pot with shallot and cinnamon, still over medium-high heat. Cook, stirring frequently, until toasted and translucent, 2-3 minutes. Add 1 cup water and ¼ teaspoon salt; bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork; cover to keep warm until ready to serve.

  5. Make avocado raita

    Make avocado raita

    While rice cooks, halve avocado and discard pit; carefully scoop out flesh, discarding skin, then cut into small dice. In a blender or food processor, combine 2 tablespoons buttermilk, cilantro stems, serrano (it's spicy, use half for less heat), avocado, ½ teaspoon salt, and black pepper as desired; pulse until smooth. Alternatively, in a medium bowl, mash avocado with a fork until mostly smooth, then add remaining ingredients and stir to combine.

  6. Plate chickpeas and cauliflower

    Plate chickpeas and cauliflower

    Divide avocado raita between shallow serving bowls. Remove and discard cinnamon stick from rice. Add rice pilaf to bowls and top with curry-roasted chickpeas and cauliflower. Garnish with cilantro leaves, mint, and toasted pistachios. Enjoy!

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