Ingredients
Scale
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 large onion, chopped ~1 1/3 cup
- 2 serrano chili (deseeded and chopped) optional
- ½ teaspoon ground red chili
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon garlic
- 1 teaspoon ginger
- 8 cups cauliflower florets ~2 pounds (about 1–1.5 large heads)
- 2 14-oz cans garbanzo beans, rinsed and drained
- 4 tomatoes, chopped
- 2–4 tablespoons chopped cilantro (optional)
- Bag of greens
Instructions
- Heat oil on medium high setting in a saucepan.
- Add cumin seeds and sauté for ~1 minute until darker brown.
- Add onions and sauté until golden brown.
- Add red chili, turmeric, cumin, coriander, garam masala, garlic, ginger, sauté for 1 minute.
- Add cauliflower and mix well and cook for ~5 minutes.
- Add garbanzo beans, tomatoes, mix well, cover and cook for 5-7 minutes.
- Garnish with cilantro and enjoy!
Notes
Serve on a bed of greens with a drizzle of cucumber raita, place it inside a whole grain tortilla and enjoy as a wrap, or enjoy with a side of quinoa or rice.