Spicy Cauliflower
"Found this awesome recipe in body & soul mag. We are usually not cauliflower fans, but this recipe makes it totally edible. The addition of chickpeas makes this a great vegetarian or vegan main course!"
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
3-4 cups
- Serves:
- 4
ingredients
- 3 tablespoons extra virgin olive oil
- 3⁄4 teaspoon cumin seed, whole
- 1 1⁄2 teaspoons mustard seeds, whole
- 1 large onion, thinly sliced
- 1⁄4 cup ginger, peeled and finely shredded
- 5 garlic cloves, very thinly sliced
- 1 1⁄2 teaspoons kosher salt
- 1 medium head cauliflower, about 2 lbs, cut into large florets
- 3⁄4 cup water
- 1 cup chickpeas, cooked
- 1 -2 small red chile, thinly sliced, seeds removed if you want less heat
directions
- Heat 1 T. oil over high heat in large skillet. Add spices and cook until fragrant and golden, 30 seconds to 1 minute. Stir in onion, 3 T. ginger, 3 T. garlic, and 3/4 t. salt. Cook until onions are tender and golden at the edges, 4-6 minutes. Remove from pan and set aside.
- Wash and dry pan and return to medium high heat. Add 1T. oil; heat until shimmering. Add half the cauliflower and brown on one side, 3-5 minutes. Remove from pan, and repeat with remaining oil, cauliflower, ginger, garlic.
- Combine batches of cauliflower in pan. Add water and remaining salt, Bring to a simmer, cover, and cook until tender, 5-7 minutes. Stir in chickpeas and chiles; cook uncovered until chickpeas are heated through and liquid is gone, about 3 minutes.
- Stir in onions and served.
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