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
- 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.
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