If you have more time, you could also make this using the previous recipe for roasted cauliflower, though it is perfectly delicious on its own, without being pre-roasted.
Makes 4 servings
5 tablespoons olive oil
4 cloves garlic, thinly sliced
2 teaspoons peeled, minced fresh ginger
1 teaspoon curry powder
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon salt
1 onion, thinly sliced
1 medium or large head cauliflower, washed and broken into florets
1/4 cup water
1 (8-ounce) can chickpeas, drained and rinsed, or 1 cup dried chickpeas that have been soaked and are ready for cooking
Rice or couscous
In a large frying pan, cook the garlic, ginger and spices in the olive oil over medium heat for 1 minute to form a paste.
Add the onions and turn heat to low; cook for about 5 minutes until onions begin to soften.
Add the cauliflower and 1/4 cup of water, and cook on high heat for 1 minute, then turn heat to low and simmer gently. Cook for about 10 minutes until cauliflower becomes tender, but not mushy.
Add chickpeas and cook a few minutes more to let the flavors blend and the dish is hot.
Serve over brown or white rice, or couscous.
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