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Ingredients
- 2 large heads cauliflower (about 3 lb)
- 2 tablespoons fresh cilantro, divided
- 4 cloves garlic
- 1 (15 oz) can reduced-sodium chickpeas
- ½ cup seedless red grapes
- ¼ cup raw cashews
- 3 tablespoons extra-virgin olive oil
- 2 ½ teaspoons red (or yellow) curry powder, divided
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ cup low-fat plain Greek yogurt
- 2 tablespoons lime juice
- 1 teaspoon sriracha sauce
Steps
- Cut cauliflower into bite-size florets. Chop cilantro finely; grate garlic. Drain and rinse chickpeas. Halve grapes; chop cashews coarsely.
- Preheat air fryer to 400°F. Place oil, curry powder, salt, and pepper in large bowl; whisk to blend. Add cauliflower and toss to coat; spoon one-half mixture into air fryer basket in single layer. Cook 16–18 minutes, stirring halfway through cook time, until cauliflower is tender and edges are browned. Repeat with remaining half cauliflower.
- Meanwhile, combine yogurt, lime juice, garlic, sriracha sauce, and 1 tablespoon cilantro in small bowl; whisk to blend, then spread mixture on serving platter. Combine warm cauliflower with chickpeas, grapes, and cashews; toss to coat. Spoon cauliflower mixture onto yogurt mixture; top with remaining 1 tablespoon cilantro. Serve.
Amount per ⅙ recipe serving: Calories 200, Total Fat 12g, Sat Fat 2g, Trans Fat 0g, Chol 0mg, Sodium 300mg, Total Carb 23g, Fiber 7g, Total Sugar 8g, (Incl. 0g Added Sugars), Protein 9g, Vitamin D 0%, Calc 6%, Iron 10%, Potassium 10%