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: [‘extra virgin olive oil’, ‘cumin seed’, ‘mustard seeds’, ‘onion’, ‘ginger’, ‘garlic cloves’, ‘kosher salt’, ‘head cauliflower’, ‘water’, ‘chickpeas’, ‘red chile’]
Quantity of 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 “]
Number of Servings: 4
Steps: [‘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.’]