• 2 Tbsp olive oil
• 4 garlic cloves - thinly sliced
• 2 tsp fresh ginger - peeled and minced
• 1 tsp curry powder
• 1/4 tsp cayenne pepper
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1 onion - thinly sliced
• 1 med or large head of cauliflower - washed and broken into florets
• 1/4 cup water
• 1 - 8 oz. can chickpeas (optional: 1 cup dried; soaked 6 hr or more; water refresh; gently boiled 25 min.)
• Rice or couscous

1. Optional: Roast cauliflower prior to use - preheated 475deg oven; cauliflower + 1/4 cup olive oil + kosher salt + pepper mixed on rimmed baking sheet; 8-10 min roast; flip; 8-10 min roast
2. In large frying pan cook the garlic, ginger and spices in the olive oil (1/4 cup if not roasting the cauliflower) for 1 min. to form a paste.
3. Add the onions and cook on low heat for about 5 min. until the onions begin to soften.
4. Add the cauliflower and 1/4 cup water and cook on high heat for 1 min. Turn down heat and simmer gently for about 10 min. until the cauliflower becomes tender, but not mushy. Less time required if using roasted cauliflower.
5. Add chickpeas and cook a few minutes to let the flavors blend and the dish is hot.
6. Serve over brown or white rice or couscous.

Serves: 4      Total cook time: 30 min.
Source: NPR Cauliflower: A Love Story