Madras Style Cauliflower

with Mango Freekeh & Cilantro Chutney

dinner

Quick and Easy Spring Recipes Summer Recipes <600 Calories Soy-Free Indian Grain Bowl Fruit Hearty Vegetables Nuts Squash Dinner
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
430
FAT
9g
CARBOHYDRATES
83g
PROTEIN
15g

MAIN INGREDIENTS

  1. ½ cup cracked wheat freekeh
  2. 1 zucchini
  3. 1 shallot
  4. 6 oz cauliflower florets
  5. 2 tsp curry powder
  6. ¼ cup sliced almonds
  7. 1 mango
  8. ¼ cup dried currants
  9. ¼ cup cilantro chutney
  10. 1 tbsp vegetable oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
Nutrition

TOOLS

  • Small skillet
  • Baking sheet
  • Small saucepan

INSTRUCTIONS

1
Cook the freekeh

Preheat the oven to 425°F. Add the freekeh to a small saucepan over medium-high heat. Toast, shaking occasionally, until the grains are fragrant, 2 to 3 minutes. Add 1 cup (2 cups) water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer freekeh until tender, 15 to 20 minutes.

2
Roast the vegetables

Trim and cut the zucchini into half moons, about 1 inch thick. Peel the shallot and chop into large pieces. Transfer sliced zucchini, chopped shallot, and cauliflower to a baking sheet and toss with 1 tbsp (2 tbsp) vegetable oil, curry powder, and a pinch of salt and pepper. Roast until browned and crisp in places, 15 to 18 minutes.

3
Toast the almonds

Heat a small skillet over medium heat. Add the almonds and toast, tossing frequently, 2 to 4 minutes. Transfer toasted almonds to a small bowl.

4
Prepare the mango

Peel and dice the mango(es).

5
Serve

Add the toasted almonds, just half the diced mango, and the currants to the freekeh and stir to combine. Divide the mango freekeh between large plates. Top with madras style roasted vegetables and remaining diced mango. Serve with cilantro chutney on the side for dipping, or drizzle over the top of the bowls. Dig in!