Spicy Cauliflower

enigma256's Note:

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!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4

Yield: 3.0 cups

• 3 tablespoons extra virgin olive oil
• ¾ teaspoon cumin seed , whole
• 1 ½ teaspoons mustard seeds , whole
• 1 large onion , thinly sliced
• ¼ cup ginger , peeled and finely shredded
• 5 garlic cloves , very thinly sliced
• 1 ½ teaspoons kosher salt
• 1 medium head cauliflower , about 2 lbs, cut into large florets
• ¾ 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.