1. Preheat the oven to 400ºF. In a large serving bowl, toss the cauliflower with 2 tablespoons of the oil. In a small bowl, combine the spices (curry powder through salt). Toss the cauliflower with the spices, and spread the florets on a large baking sheet and roast them for 15 minutes.
2. Meanwhile, in the large serving bowl, combine the chickpeas, cashews, and raisins with the remaining tablespoon of oil. Remove the cauliflower from the oven and toss in the chickpeas, cashews, and raisins. Return it to the oven for 10 more minutes until the cauliflower is well browned and tender. (Meanwhile, prepare the smoothies, if you are serving them.) Serve it immediately, or refrigerate it for up to 3 days.

Slow Cooker Directions: Add all ingredients except the chutney to the slow cooker and cook on low for 4 to 5 hours or on high for 2 to 3 hours. (Slow cooker cooking times may vary: Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Do Ahead or Delegate: Chop the cauliflower, combine the spices, or fully prepare and refrigerate the dish.

Flavor Booster: Toss the cauliflower and spices together in a large resealable bag and let it marinate, refrigerated, for up to 24 hours. Roast some sliced red onions with the cauliflower, stir in some pomegranate seeds to the finished dish, and stir some chutney into plain nonfat Greek yogurt to make a creamy sauce.

Slow Cooker Directions: Vegetables need to breathe, so for those veggies that you store in the refrigerator, either store them in reusable mesh bags or, if they are in plastic bags, poke holes in the bags or at least leave them open to allow air to circulate. They will last longer this way.