Description
This turmeric cauliflower with chickpeas and coconut milk is easy, one-pan, and ready in 30 minutes. A healthy, flavor-packed weeknight dinner. Serve over rice, with naan, or over baby spinach.
Ingredients
Units
Scale
- 1 medium cauliflower, cut into florets (see note)
- 1 tablespoon olive oil
- 1 fat shallot, diced
- 4 garlic cloves, roughly chopped
- 2 teaspoons grated ginger
- 1 1/2 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon yellow curry powder, more to taste
- 2 teaspoons salt, divided
- 1 teaspoon pepper
- 14-ounce can of coconut milk
- 14-ounce can chickpeas (drained)
- 1/2 cup water or veggie broth
- Garnishes: Cilantro, lime, and chili crisp
Instructions
- Prep the cauliflower. Cut the cauliflower into florets, then cut these in half so they have a flat edge.
- Sear the cauliflower. Heat oil in a large skillet or braiser over medium heat. Add the cauliflower, cut side down, letting the flat edges get deeply golden brown; no need to cook it through. Sprinkle with half the salt. Work in batches, or use two skillets.
- Season. Make a well in the center, add a little more oil, and stir in the shallot, garlic, and ginger for 1-2 minutes. Combine with cauliflower, and sprinkle in all the spices, remaining salt and pepper, stirring to toast the spices for one minute.
- Simmer. Add the coconut milk, chickpeas, and water, and give a good stir. Bring to a simmer, cover the pan and simmer gently until cauliflower is fork tender, roughly 10 minutes.
- Taste and adjust. Squeeze with lime, give a stir, and add more salt and pepper to taste. If you like heat, sprinkle with cayenne. If you want a little sweetness, add ½-1 teaspoon sugar, honey, or maple syrup.
- Serve: Drizzle with chili crisp and sprinkle with cilantro. Serve on its own, over rice, or a bed of spinach.
Notes
Cutting the florets in half gives you a flat, straight edge, making it easy to sear and get crispy edges and nice browning.
Leftovers wil keep up to 4 days in an airtight container in the fridge. If freezing, cook the cauliflower only to al dente (tender-crisp), so it holds its shape after freezing. This can be frozen for 3 months.
Nutrition
- Serving Size: 1 ¼ cups
- Calories: 292
- Sugar: 3.1 g
- Sodium: 947 mg
- Fat: 18.5 g
- Saturated Fat: 11.7 g
- Carbohydrates: 27.1 g
- Fiber: 8.7 g
- Protein: 10.1 g
- Cholesterol: 0 mg
