I am not a huge fan of steamed cauliflower and didn’t want just a salad for dinner, but we had 4 heads ready in our garden that needed to be used so I began searching for a recipe. I came across this lovely recipe in Clean Start, modified it a bit and we were super impressed! It took less than 15 min to make, was warming for the body & even was husband approved 🙂
Curried Cauliflower Stew with Chickpeas
1 head cauliflower
1 medium yellow onion, sliced into thin wedges
2 garlic cloves, minced
1 tbsp coconut oil
2 carrots sliced into 1/4″ rounds
2 tbsps mirin
1 tbsp curry powder
1 cup chicken or vegetable stock
1 1/2 cups chopped tomatoes w/ their juices
1 can organic garbanzo beans
Sea salt & freshly ground black pepper
Chopped fresh cilantro
Prepare cauliflower by removing & discarding outer leaves & inner stems. Cut florets into small pieces & set aside.
In Dutch oven over medium high heat, saute onion and garlic until soft (about 3 min). Add carrots & saute 2 minutes. Add mirin, curry powder, stock, tomatoes & garbanzo beans and stir to combine. Bring stew to a simmer, fold in cauliflower and cook until cauliflower is soft (about 5 min). Season to taste w/ salt & pepper and serve topped with cilantro.
SERVES 4
