Everyday cauliflower gets a flavorful kick from cumin and mustard seeds, ginger, garlic, and chiles. Cooked chickpeas add 3 grams of protein per serving.
- Servings: 4
Source: Body+Soul, April 2010
- 3 tablespoons grapeseed oil
- 3/4 teaspoon whole cumin seeds
- 1 1/2 teaspoons whole mustard seeds
- 1 large onion, thinly sliced (about 3 cups)
- 1/4 cup finely shredded, peeled ginger
- 5 cloves garlic, very thinly sliced
- 1 1/2 teaspoons kosher salt
- 1 medium head cauliflower (about 2 pounds), cut into large florets
- 3/4 cup water
- 1 cup cooked chickpeas
- 1-2 small red chiles, thinly sliced, seeds removed for less heat
Heat 1 tablespoon of the oil over high heat in a large skillet. Add spices and cook until fragrant and golden, 30 seconds to 1 minute. Stir in the onion, 3 tablespoons ginger, 3 tablespoons garlic, and 3/4 teaspoon salt. Cook until onions are tender and golden at the edges, 4 to 6 minutes. Remove from pan and set aside.
Wash and dry pan and return to medium-high heat. Add 1 tablespoon oil; heat until shimmering. Add half the cauliflower and brown on one side, 3 to 5 minutes. Remove from pan, and repeat with remaining oil, cauliflower, ginger, and garlic.
Combine batches of cauliflower in pan. Add water and remaining salt. Bring to a simmer, cover, and cook until tender, 5 to 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 serve.