Spicy Cauliflower

 

Everyday cauliflower gets a flavorful kick from cumin and mustard seeds, ginger, garlic, and chiles. Cooked chickpeas add 3 grams of protein per serving.

Body+Soul, April 2010

Ingredients

• 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

Directions

1. 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.
   
2. 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.
   
3. 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.
   
4. Stir in onions and serve.