Indian Cauliflower Sheet-Pan Supper

Indian Cauliflower (2)

Lining a baking sheet with parchment paper makes clean-up a cinch for this one-pan meal.


  • 1 head cauliflower
  • 3 tablespoons olive oil, divided
  • 1 teaspoon curry powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 (15-ounce) drained and rinsed can chickpeas
  • 1/2 cup cashews
  • 1/4 cup raisins
  • 2 shallots, sliced
  • 1/2 cup plain non-dairy yogurt
  • 2 tablespoons mango chutney
  • Pita Bread
  • Fresh cilantro
  1. Cut the cauliflower head into florets. On a parchment lined baking sheet, toss together the cauliflower, 2 tablespoons olive oil, the curry powder, chili powder, and salt. Roast at 400 degrees F for 15 minutes.
  2. Meanwhile, combine the chickpeas, cashews, raisins, remaining tablespoon olive oil, and shallots in a bowl. Add to the baking sheet and roast for an additional 15 minutes.
  3. In a small bowl, whisk together the yogurt and mango chutney.
  4. To serve, warm up store-bought pita bread and cut into halves. Serve the cauliflower dinner alongside the pita bread, topped with the yogurt sauce, and sprinkled with cilantro for garnish if desired.

Indian Cauliflower (1)


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