This is a simple recipe with Indian flare. If you aren’t used to eating Indian food, but you’d like to give it a try (and you are a fan of cauliflower and chickpeas) this is an easy and flavorful introduction.  The garam masala, ginger, garlic and lime give it just the right punch.

1 tbsp unsalted butter

1 tbsp olive oil

1 head of cauliflower, cut into 1 ½ inch florets

2 large cloves garlic – minced

2-3 tsp fresh ginger -minced

½ to 1 tsp garam masala (If you like Indian food go with 1 tsp. If you are just starting out try ½ tsp.)

2 fresh tomatoes -chopped (You can also use 1 15-oz. can diced tomatoes, juice drained)

1 cup cooked chickpeas (Fresh or from a can. If from a can, drain them)

1 tsp grated lime zest

1 tsp fresh lime juice, plus 4 lime wedges for serving

2-3 tbsp chopped cilantro

2-3 tbsp plain yogurt

Heat butter and oil in a large skillet over medium-high heat. Add cauliflower. Cover, and cook 4 to 6 minutes, or until cauliflower is browned all over.

Uncover pan, and add garlic, ginger and garam masala. Stir 30 seconds. Long enough for the garlic to become fragrant.

Stir in diced tomatoes, and cook 1 to 2 minutes. If using canned tomatoes make sure they become dry.

Add chickpeas, lime zest, lime juice, and ¼ cup water. Cover pan, and simmer 1 to 3 minutes, or until liquid is mostly reduced and flavors are well-combined.

Serve garnished with cilantro, yogurt, and lime wedges.

Serves 4.

3 responses to “Spiced Cauliflower and Chickpeas”

1. Ghislain says:

   October 7, 2016 at 9:35 am

   Thanks Liz. Your passion for all things Indian and food and life and love is catching.

   Reply
   • Elizabeth says:

     October 7, 2016 at 12:02 pm

     Thank you Ghislain!

     Reply
2. Carol Schnaubelt says:

   October 13, 2016 at 6:53 pm

   I made your recipe, Liz, with an interesting twist. I used cauliflower rice instead of cauliflower florets because I had this “rice”I needed to use. It’s delicious! Like the tartness from the lime, too.

   Reply