Indian Spiced Cauliflower & Garbanzo Beans
November 12th, 2008
It’s been a loooong time since Ive had cauliflower. Weird thing is… I love cauliflower (that’s not the weird part) but for some reason or another I’ve been ignoring it at the market. I miss it. When I finally brought some home I had planned on roasting it in the oven with some olive oil and herbs… a simple and tasty way to prepare it. But, decided to go a different direction because 1. I haven’t had it in awhile, making this a special occasion… meaning I should do something “special” with it, and 2. I was craving Indian food (as I do every day it seems). I started throwing some spices together and added some garbanzos for a punch of protein. Within 30 minutes I had a spicy lil dish that I happily wrapped up in some warm naan bread.
Ingredients
| 2 tsp | Olive Oil |
| 2 Tbsp | ginger, minced |
| 2 Tbsp | garlic, minced |
| 1 tsp | mustard seeds |
| 1 tsp | cumin seeds |
| 1 tsp | fenugreek |
| 1 1/2 tsp | coriander |
| 1/2 tsp | turmeric |
| 1/4 tsp | cayenne pepper |
| 1 | cauliflower, cut or broken into bite sized pieces |
| 1/2 cup | vegetable broth or water |
| 1 | 15 oz. can diced tomatoes |
| 1/4 tsp | salt, or to taste |
| cinnamon and chopped cilantro for garnish |
Directions
- Heat oil in large skillet and cook the ginger, garlic, mustard seeds, cumin seeds, fenugreek, coriander, turmeric and cayenne pepper over medium high heat until fragrant.
- Add the cauliflower and garbanzos along with the vegetable broth. Cook 5 minutes, stirring frequently.
- Add the canned tomatoes and their liquid. Reduce heat and cook covered for 5-10 minutes until the cauliflower has softened. Uncover and stir until sauce is thickened a bit. Serve sprinkled with cinnamon and garnished with fresh chopped cilantro. Salt to taste of course. Good over rice and/or with naan bread.
November 21st, 2008 at 11:49 pm
Hi Cherie!
Karleen here. I was looking over your site because I have several challenges for Thanksgiving. I’m cooking the “tradtional” meal for our (BIG) family, and in addition I need to also offer selections for my Vegan friends and another with Celiac disease.
I’m thinking this Cauliflower dish might be a menu addition. Any other thoughts?
You apprenticeship sounds wonderful! Jeff and I should come by and eat at Sutra when you’re there!
Work’s been so busy; I haven’t had time to come up for air, and I’m anticipating the holidays for a little reprieve with work.
Stop by for a visit sometime.
November 22nd, 2008 at 12:04 am
One other question…you mentioned a farm Web site (I think it was run by a woman) to me awhile back and I forgot to add it as one of my favorites. Can you send me the link again?
Thanks,
Karleen
November 29th, 2008 at 4:56 am
Cherie, I mentioned this at VeganWorld, but I wanted to throw you a compliment here as well. This recipe was fantastic! Easy to make, the spices went together so well (Hell, I didn’t even know what fenugreek was…). My non-veg friends really liked it and I ended up copying the recipe for them as well.
December 1st, 2008 at 4:25 pm
I am making this fab dish now, smells heavenly and delicious! Thank you for what you do!