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
  • Yield Serves 4
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  • 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


  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.

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