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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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! 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:
1. 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.
2. 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.
3. 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.
4. Stir in onions and served.
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