Madras Style Cauliflower

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.

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.

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.

Peel and dice the mango(es).

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!