This quick and easy recipe for Roasted Thai Green Curry Cauliflower and Garbanzo Beans was created for a client. All opinions are my own. Some people crave soups. Bowls of steaming chicken noodle or hot, creamy tomato soup are whispers of comfort and home. Other people love to dig into cheesy pieces of lasagna, stacked neatly on plates with a side dish of remembrances of Sunday dinners at Nana’s house. But me? I love cauliflower — really, truly love it. Every creamy nibble is filled with comfort, joy and tidbits of childhood for me. It probably sounds weird — and maybe it really is — but you can’t fight the true reminders of childhood, right? Biting into cauliflower takes me back to my uncle Hugo’s table, where he’d serve it steamed with a fresh cheddar cheese sauce he made just for me. It showed up on the table for New Years Day, Easter and other holiday celebrations. See, I was a bit of a picky child. I would eat corn and green beans, but so many other veggies were totally blech in my world. I hid peas under mashed potatoes (well, unless they were salty baby peas — that was different) and gagged over squash and spinach. And I wouldn’t even look at cauliflower or broccoli — until my uncle poured that cheese sauce over it. That simple gesture totally changed my eating world forever. This Roasted Thai Green Curry Cauliflower and Garbanzo Beans is a quick and easy way to enjoy cauliflower as a delicious lunch dish — perfect for the holiday season. This is the kind of entree I would serve friends when they come over to celebrate. Or serve it as a tasty side dish alongside the traditional Christmas ham. Making this couldn’t be simpler. You simply toss together cauliflower and garbanzo beans and roast them with a little olive oil until they are nice and tender. Then you toss them with Thai Green Curry Sauce and roast a little longer. Serve this toasty dish over rice for a delicious lunch. For the Thai Green Curry Sauce, I used Campbell’s new Skillet Sauces. I’m in love with these easy sauces that elevate simple dishes to something totally amazing. They’re sold in grocery stores, Target, Walmart and other food shops, and come in a variety of flavors.
- 1 head cauliflower, cut into 1-inch florets
- 1 can garbanzo beans, drained and rinsed
- 2 tbsp extra virgin olive oil
- 1 9- oz package Campbell’s Skillet Sauces Thai Green Curry
- Preheat the oven to 425 degrees. Spread the cauliflower and garbanzo beans in an oven-safe 9x13-inch oven-safe baking dish. Drizzle with olive oil.
- Roast the cauliflower mixture for 15 minutes and then stir well. Return to the oven and roast for an additional 10 minutes. Drizzle with Thai Green Curry sauce. Return to the oven and cook for 5 minutes.
- Serve over rice.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.